Description
A classic Italian dessert made with layers of coffee-soaked ladyfingers and a rich mascarpone custard.
Ingredients
Scale
- 6 large egg yolks
- 1 cup granulated sugar (222g)
- 16 ounces mascarpone cheese (room temperature)
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream (8oz)
- 28–30 Italian Lady Finger cookies (Savoiardi brand is best; use hard cookies, not soft)
- ½ cup cold strong coffee or espresso (4oz)
- ½ cup Kahlua liqueur (optional) (4oz)
- 1 cup heavy whipping cream (8oz)
- 2 tablespoons powdered sugar
- Cocoa powder (for dusting)
Instructions
- Fill a medium deep saucepan about one-third full of water. Bring to a boil, then reduce the heat to low until barely simmering while preparing the other ingredients.
- Prepare a 9-inch square non-stick pan or other casserole dish with 3-inch high sides. Very lightly coat with vegetable cooking spray if not using a non-stick pan.
- Place the egg yolks and sugar in a heat-proof bowl and whisk to combine. The mixture will be very thick. Place the bowl with the eggs over the hot water, creating a double boiler. Don’t allow the bowl to touch the water and make sure the water is not boiling. Cook the eggs and sugar while whisking constantly, about 7-8 minutes or until thick. Remove from the heat.
- Dollop spoonfuls of the room-temperature mascarpone into the yolk mixture and stir with a rubber spatula to combine. Continue adding the mascarpone until all is incorporated. Add the vanilla and blend. If still slightly lumpy, lightly blend with an immersion blender for a second or two, but no more.
- In a clean bowl, beat the whipping cream until stiff (not dry) peaks form. Fold ⅓ of the whipped cream into the custard until incorporated. Add the remaining whipped cream and gently fold together until blended. Set aside.
- Combine the coffee and Kahlua in a shallow bowl. Quickly dip the lady fingers, one at a time into the coffee mixture, turning them over to coat the other side, then arrange in the bottom of the prepared pan. They should be touching and not overlapping. TIP: Dip each cookie quickly, counting “one-thousand one” then turn and count “one-thousand two”. This is just long enough to soak the outside of the cookie without making them mushy.
- Spoon half the custard over the bottom cookie layer. Repeat with another layer of lady fingers and the remaining custard.
- Refrigerate at least 8 hours or overnight for best results. To serve, dust with sifted all-natural unsweetened cocoa powder.
- When ready to serve, beat the whipping cream and powdered sugar until stiff peaks form. Top the Tiramisu with the whipped cream by piping on top using a plain, wide decorating tip. Sift cocoa powder over the top to cover. Serve and enjoy!
Notes
- For best flavor, let the Tiramisu sit overnight in the refrigerator.
- Using Savoiardi brand ladyfingers is recommended for the best texture.
- Prep Time: 30 mins
- Cook Time: 8 hours chilling
- Category: Dessert
- Method: No-Bake
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 25g
- Sodium: 50mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 120mg