Prep Time: 40 mins | Cook Time: 10 mins | Total Time: 50 mins | Servings: 12 people
This no-bake classic Italian dessert is made with ladyfingers dipped in espresso, layered with rich and creamy mascarpone filling, and sprinkled with cocoa powder. A recipe that I avoided for years because let’s face it, this dessert is a bit intimidating but in reality, this is super fun to make!
Ingredients
2 c espresso or strong coffee room temperature
1/4 c rum optional
6 large Egg yolks room temperature
1/2 c granulated sugar
1 tsp vanilla extract
24 oz (3 cups) mascarpone cheese cold
1 c heavy cream cold, divided
40-45 ladyfingers
1/4 c unsweetened cocoa powder
How to Make Classic Tiramisu
Brew Coffee:
Start by brewing a strong coffee or espresso. Allow cooling to room temperature. If using rum, add it into the coffee and stir. Set aside.
Cook the eggs yolks:
Step 1: Add 6 egg yolks with half a cup of sugar in a large heat-proof mixing bowl. Use a whisk to beat the eggs and sugar for several minutes until light and pale.
Step 2: Whisk in 1/4 cup heavy cream.
Step 3: In a saucepan with a bit of simmering water, add the egg yolks mixture and cook for approximately 10 minutes or until a food thermometer reaches 170 degrees F. Making sure to whisk constantly so the eggs don’t cook and you have a thick and pale mixture.
Step 4: Once done, remove from the double boiler, then whisk a tsp vanilla extract. And allow cooling for at least 10 minutes.
Adding the remaining ingredients:
Step 5: Once the mixture is cool, add 3 cups mascarpone cheese. Whisk with a mixer until smooth.
Step 6: Whip the remaining 3/4 cup heavy cream in a different mixing bowl until stiff peaks form.
Step 7: Fold in the heavy cream to the egg and mascarpone mixture with a spatula.
To assemble and refrigerate:
Step 8: Ready a 9 x 13-inch baking pan.
Step 9: Work a piece at a time, dip half of the ladyfingers into the coffee mixture. Lay in one layer in the prepared baking pan.
Step 10: Evenly spread the mascarpone mixture on top.
Step 11: Layer with another ladyfinger dipped in coffee, then the remaining mascarpone mixture on top.
Step 12: Dust the mascarpone layer with sifted cocoa powder.
Step 13: Use a plastic wrap or foil to cover the baking dish. Place in the fridge for 6 to 24 hours before serving.
Notes:
1. Working quickly, dip the ladyfingers in coffee and don’t sink them longer than 2 to 3 seconds as they absorb liquid fast, or else they will be mushy.
2. Whisk the yolk over a double boiler, making sure that the bottom of the bowl is not touching the steaming water beneath.
3. Refrigerating before serving will bind the flavours together. If time permits, store in the fridge for at least 2 days for best results.
4. For this recipe, you can use raw eggs. Cook them over a double boiler over 170 degrees F.
5. For a stronger flavour, use a freshly brewed espresso or use any strong coffee. Cool the coffee first before dipping the ladyfingers. Use powdered “instant” espresso mixed with water if an espresso machine is not available.
6. Using alcohol for this recipe is optional. Skip the rum and use Grand Marnier or brandy instead for additional flavour.
7. Use a plain sponge cake if you can’t find ladyfingers. Slice the sponge cake into strips and bake at 250 degrees F for about 10 minutes to dry and crisp the sponge cake. Allow cooling before using.
8. For any leftovers, cover with plastic wrap or foil and store in the fridge for up to 5 days.
Nutrition Facts:
Calories: 531kcal | Carbohydrates: 33g | Protein: 11g | Fat: 39g | Saturated Fat: 23g | Cholesterol: 266mg | Sodium: 100mg | Potassium: 110mg | Fiber: 1g | Sugar: 8g | Vitamin A: 1419IU | Vitamin C: 1mg | Calcium: 124mg | Iron: 2mg
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