Tiramisu is a beloved Italian dessert renowned for its creamy layers of mascarpone cheese and coffee-soaked ladyfinger biscuits. This elegant and indulgent treat typically begins with a mixture of whipped mascarpone cheese, eggs, and sugar, creating a velvety and luxurious filling. The ladyfingers are then dipped in espresso coffee, which infuses them with rich flavor, and layered with the creamy mascarpone mixture. Tiramisu is often dusted with cocoa powder or grated chocolate for a finishing touch, enhancing its visual appeal and adding a hint of bitterness to balance the sweetness. Served chilled and sliced into squares or wedges, tiramisu is a decadent and sophisticated dessert that delights the senses with its creamy texture and bold flavors.
Tiramisu
Equipment
- double boiler
- wire whisk
- 9 x 9 inch pan
- electric mixer
Ingredients
- 6 egg yolks
- 1 cup sugar
- 1-1/4 cup mascarpone cheese at room temperature
- 1-3/4 cup heavy whipping cream
- 30 Italian ladyfingers
- 1 cup cold espresso or strong coffee
- 1/2 cup coffee flavored Liqueur optional
- 1 ounce unsweetened cocoa for dusting
Instructions
- Add one inch of water to a small pot and bring to a boil. Reduce the heat to simmer. Find a metal bowl that will fit on top of the pot so it's sitting on the pot without touching the water.
- Add the egg yolks and sugar to the bowl, whipping to mix the ingredients together.
- Place the bowl on the small pot of simmering water. Using a whisk to mix, whip the egg/sugar mixture constantly for about 10 minutes. This will cook the eggs. The mixture will increase in volume as it thickens. This is your sabayon.-If the bowl starts to get too hot, lift it off the pot of water for 15 seconds or so while continuing to whip the mixture. You can do this as often as necessary.-If you used regular sugar instead of superfine / castor sugar your finished sabayon may be grainy. That's okay it will finish dissolving while your tiramisu is firming up.
- After you have finished whipping the sabayon, remove the bowl from the heat and continue to whip yolks to help it cool. The mixture should be thick and a lemon yellow color. Allow to cool briefly before mixing in mascarpone.
- Add room temperature Mascarpone to the whipped yolks, mix until well combined. Don't overmix this can cause curdling.-Mascarpone only needs to get to set out for 15-20 minutes. Don't let it get warm.
- In a separate bowl, using an electric mixer, whip the cream to stiff peaks (hand mixer or stand mixer is fine). This process should be slow, starting on low increasing the speed over about ten minutes.-This method is how you keep the whipped cream from breaking. The cream should be ice cold and as fresh as possible. Look for heavy cream with the longest expiration date.
- Gently fold the whipped cream in the mascarpone sabayon mixture and refrigerate until you are ready to assemble the tiramisu.
- Mix the cold espresso (or strong coffee) with the coffee liqueur and dip the ladyfingers into the mixture just long enough to get them wet, do not soak them!-If you don't use alcohol, just leave it out.
- Arrange the ladyfingers in the bottom of a 9-inch square baking dish.
- Spoon half the mascarpone cream filling over the ladyfingers.
- Repeat the process with another layer of ladyfingers .
- Add another layer of tiramisu cream.
- Refrigerate at least 6 hours. Overnight is best.
- Dust with cocoa before serving.
Notes
- Have your eggs and mascarpone at room temperature before starting this recipe. That will help them mix together more smoothly.
- Whipping the cream is where some people make a mistake: The idea with whipped cream is to do it slowly. Begin whipping the cream on low, increasing the speed over 10 minutes. This makes a whipped cream that will last for days in your fridge without the aid of gelatin.
- Soak the ladyfingers in the coffee mixture briefly. Don’t let them get soggy, it will ruin the dessert.
- Allow Tiramisu to set up/chill for at least 6 hours before serving. Overnite is best.