Description
This classic Italian Tiramisu recipe features creamy mascarpone layered with espresso-soaked ladyfingers and dusted with cocoa powder. It’s a rich, indulgent dessert perfect for any occasion, requiring no baking and a few hours of chilling to set.
Ingredients
Scale
Mascarpone Mixture
- 6 large egg yolks
- 2/3 cup granulated sugar (135 grams)
- 1/4 teaspoon salt
- 24 ounces cold mascarpone cheese (680 grams)
- 2 teaspoons pure vanilla extract (10 ml)
- 1 1/2 cups cold heavy whipping cream (360 ml)
Assembly
- 2 cups cold espresso (480 ml)
- 1/4 cup Kahlua (60 ml) (optional)
- 40 to 45 ladyfingers
- 1/4 cup unsweetened cocoa powder (22 grams)
Instructions
- Prepare the egg mixture: Combine the egg yolks, granulated sugar, and salt in a large heat-proof bowl. Set the bowl over a saucepan of simmering water, whisking constantly to prevent scrambling. Cook until the mixture thickens, becomes pale, and reaches 165°F-170°F, about 10 to 13 minutes. Remove from heat and let cool for 5 to 10 minutes.
- Mix in mascarpone and vanilla: Whisk the cold mascarpone cheese and vanilla extract into the cooled egg mixture until smooth and well combined, avoiding overmixing.
- Whip the heavy cream: In a separate cold bowl with clean beaters, beat the heavy whipping cream until medium-stiff peaks form.
- Fold whipped cream into mascarpone mixture: Gently fold half of the whipped cream into the mascarpone egg mixture, then fold in the remaining cream until fully combined. Set aside.
- Prepare coffee mixture: In a shallow dish, combine cold espresso with Kahlua if using.
- Assemble ladyfingers: Quickly dip each ladyfinger, one at a time, into the coffee mixture, then arrange half in a single layer in a 9×13 inch baking pan.
- Layer mascarpone mixture: Spread half of the mascarpone mixture over the first layer of ladyfingers.
- Second ladyfinger layer: Dip the remaining ladyfingers into the coffee mixture and place them as a second layer on top of the mascarpone layer.
- Top with remaining mascarpone: Spread the remaining mascarpone mixture over the second layer of ladyfingers evenly.
- Dust with cocoa powder and chill: Sift unsweetened cocoa powder over the top layer. Cover with plastic wrap and refrigerate for at least 8 hours or overnight to set before serving.
Notes
- Tiramisu can be stored tightly covered in the refrigerator for up to 4 days.
- Use cold mascarpone cheese straight from the refrigerator to avoid curdling.
- Instant espresso powder mixed with warm water works well; ensure espresso or coffee is cold before assembly.
- Kahlua is optional; you may omit or substitute with dark rum. To boost flavor, reduce espresso by 1/4 cup and increase Kahlua to 1/2 cup.
- Use crunchy ladyfingers to hold up well in the dessert; about 40 to 45 ladyfingers are needed, roughly two 7-ounce packages.
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 30 g
- Sodium: 100 mg
- Fat: 32 g
- Saturated Fat: 19 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 210 mg
