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



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.


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).


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.


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.


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.


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.


Also See: 

Lemon Cake Recipe