Tiramisu
390 min.
Medium
Low
Classic Italian dessert made with layers of coffee-soaked ladyfingers and a rich mascarpone cream, finished with cocoa powder. This version is adapted using ingredients easily found in U.S. supermarkets.
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Egg
6 large egg yolks
Granulated sugar
¾ cup granulated sugar
Mascarpone cheese
1 cup mascarpone cheese (room temperature)
Heavy cream
1 ½ cups heavy whipping cream (cold)
Vanilla extract
1 tsp vanilla extract
Brewed espresso
1 ½ cups strong brewed espresso (or strong coffee)
Coffee liqueur
2 tbsp coffee liqueur (optional, like Kahlúa)
Ladyfingers
1 package ladyfingers (7 oz / 200 g)
Unsweetened cocoa powder
Unsweetened cocoa powder (for dusting)
390 min.
In a heatproof bowl, whisk egg yolks + sugar. Place over a saucepan with simmering water (double boiler). Whisk constantly for 8–10 minutes until pale, thick, and slightly warm. Remove from heat and let cool slightly. This step creates a safe, creamy base and dissolves sugar properly.
Gently fold mascarpone into the egg mixture. Mix until smooth and creamy (avoid overmixing).
In a separate bowl, whip cold heavy cream + vanilla until medium peaks form. Fold whipped cream into the mascarpone mixture in batches. This gives tiramisu its light, airy texture.
Combine espresso + coffee liqueur (optional). Let cool completely.
Quickly dip each ladyfinger into coffee (1–2 seconds max). Arrange a layer in your dish. Spread half of the mascarpone cream on top. Repeat with another layer of soaked ladyfingers. Finish with the remaining cream and smooth the top.
Cover and refrigerate for at least 4–6 hours (overnight is best). This step is crucial for flavor development and structure.
Dust generously with unsweetened cocoa powder before serving.
Use real mascarpone, not cream cheese. Don’t over soak ladyfingers (avoid soggy texture). Chill overnight for the best flavor. Use espresso instead of regular coffee for authenticity.
Serving:
8
390 min.
Medium
Low
Classic Italian dessert made with layers of coffee-soaked ladyfingers and a rich mascarpone cream, finished with cocoa powder. This version is adapted using ingredients easily found in U.S. supermarkets.
Egg
6 large egg yolks
Granulated sugar
¾ cup granulated sugar
Mascarpone cheese
1 cup mascarpone cheese (room temperature)
Heavy cream
1 ½ cups heavy whipping cream (cold)
Vanilla extract
1 tsp vanilla extract
Brewed espresso
1 ½ cups strong brewed espresso (or strong coffee)
Coffee liqueur
2 tbsp coffee liqueur (optional, like Kahlúa)
Ladyfingers
1 package ladyfingers (7 oz / 200 g)
Unsweetened cocoa powder
Unsweetened cocoa powder (for dusting)
390 min.
In a heatproof bowl, whisk egg yolks + sugar. Place over a saucepan with simmering water (double boiler). Whisk constantly for 8–10 minutes until pale, thick, and slightly warm. Remove from heat and let cool slightly. This step creates a safe, creamy base and dissolves sugar properly.
Gently fold mascarpone into the egg mixture. Mix until smooth and creamy (avoid overmixing).
In a separate bowl, whip cold heavy cream + vanilla until medium peaks form. Fold whipped cream into the mascarpone mixture in batches. This gives tiramisu its light, airy texture.
Combine espresso + coffee liqueur (optional). Let cool completely.
Quickly dip each ladyfinger into coffee (1–2 seconds max). Arrange a layer in your dish. Spread half of the mascarpone cream on top. Repeat with another layer of soaked ladyfingers. Finish with the remaining cream and smooth the top.
Cover and refrigerate for at least 4–6 hours (overnight is best). This step is crucial for flavor development and structure.
Dust generously with unsweetened cocoa powder before serving.
Use real mascarpone, not cream cheese. Don’t over soak ladyfingers (avoid soggy texture). Chill overnight for the best flavor. Use espresso instead of regular coffee for authenticity.
Serving:
8
