Tiramisu Recipe
Classic Italian dessert with coffee and mascarpone
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Ingredients
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Base Ingredients
Cream Ingredients
Topping Ingredients
Method
Preparing the Coffee
Brew the Espresso
Brew 1 cup of espresso coffee using your preferred method. Allow it to cool slightly.
Add Liqueur
If using, add 2 tablespoons of coffee liqueur to the brewed espresso and set aside to cool completely.
Making the Cream Mixture
Whisk Egg Yolks
In a large mixing bowl, whisk together the 3 egg yolks and 1 tablespoon of granulated sugar until the mixture is pale and creamy.
Incorporate Mascarpone
Add 16 oz of mascarpone cheese to the egg yolk mixture and gently fold until smooth and well combined.
Whip the Heavy Cream
In a separate bowl, whip 1 cup of heavy cream and 1 teaspoon of vanilla extract until soft peaks form.
Combine Creams
Gently fold the whipped cream into the mascarpone mixture until fully combined, being careful not to deflate the whipped cream.
Assembling the Tiramisu
Dip Ladyfingers
Quickly dip each ladyfinger cookie into the cooled espresso mixture for about 1 second on each side. Do not soak them.
Layer the Base
Arrange a layer of dipped ladyfingers in the bottom of a 9x9 inch square dish.
Add Cream Layer
Spread half of the mascarpone cream mixture over the layer of ladyfingers.
Repeat Layers
Repeat the process with another layer of dipped ladyfingers followed by the remaining mascarpone cream.
Chilling and Serving
Chill the Tiramisu
Cover the dish with plastic wrap and refrigerate for at least 4 hours (or overnight) to allow the flavors to meld.
Dust with Cocoa
Before serving, dust the top with 2 tablespoons of cocoa powder using a fine sieve.
Serve
Cut into squares and serve chilled. Enjoy your homemade tiramisu!