Tiramisu Recipe

I've never had a better tiramisu. Coffee-dipped ladyfingers are layered with mascarpone. Adding chocolate powder finishes this gorgeous dessert! 

– 6 large egg yolk – 2/3 cup (135 grams) granulated sugar – 1/4 teaspoon salt – 24 ounces (680 grams) cold mascarpone cheese (straight from the refrigerator) – 2 teaspoons (10 ml) pure vanilla extract – 1 1/2 cups (360 ml) cold heavy whipping cream – 2 cups (480 ml) cold espresso – 1/4 cup (60 ml) Kahlua (optional) – 40 to 45 ladyfinger – 1/4 cup (22 grams) unsweetened cocoa powder

Ingredient

Direction

Egg yolks, granulated sugar, and salt in a large heatproof basin. Whisk the bowl frequently over a saucepan of hot water to avoid scrambling the eggs.

1

Remove the bowl from the saucepan and let it cool for 5–10 minutes until the liquid thickens, becomes pale, and reaches 165°F-170°F (approximately 10–13 minutes).

2

Mix the egg mixture with cold mascarpone and vanilla essence until lump-free. In a separate cool dish with clean beaters, beat heavy whipping cream to medium-stiff peaks.

3

Fold half of the whipped cream into the mascarpone egg mixture until mixed, then add the rest. Set aside. Mix cold espresso and Kahlua on a small dish.

4

Place half of the ladyfingers in a 9x13 inch baking pan after dipping them in the coffee mixture one at a time. Half the mascarpone mixture over the ladyfingers, then add more dipped ones.

5

Apply the remaining mascarpone mixture on ladyfingers and dust with cocoa powder. Plastic cover the baking pan and chill for 8 hours or overnight before serving.

6

Also See: 

Lemon Cake Recipe