Description
A classic Italian dessert featuring layers of espresso-soaked ladyfingers and a rich, creamy mascarpone mixture, dusted with cocoa powder and chilled to perfection.
Ingredients
Scale
Mascarpone Mixture
- 6 large egg yolks
- 2/3 cup granulated sugar (135 grams)
- 1/4 teaspoon salt
- 24 ounces cold mascarpone cheese (680 grams)
- 2 teaspoons pure vanilla extract (10 ml)
- 1 1/2 cups cold heavy whipping cream (360 ml)
Assembly
- 2 cups cold espresso (480 ml)
- 1/4 cup Kahlua (60 ml) (optional)
- 40 to 45 crunchy ladyfingers
- 1/4 cup unsweetened cocoa powder (22 grams)
Instructions
- Prepare Egg Mixture: Combine the egg yolks, granulated sugar, and salt in a large heat-proof bowl placed over simmering water. Whisk constantly to prevent scrambling until the mixture thickens, becomes pale, and reaches 165°F to 170°F, about 10 to 13 minutes. Remove from heat and cool for 5 to 10 minutes.
- Mix Mascarpone: Whisk the cold mascarpone cheese and vanilla extract into the cooled egg mixture until smooth and lump-free, taking care not to overmix.
- Whip Cream: In a separate cold bowl, beat the heavy whipping cream with clean beaters until medium-stiff peaks form.
- Combine Cream and Mascarpone: Gently fold half of the whipped cream into the mascarpone mixture to lighten it, then fold in the remaining whipped cream until fully incorporated. Set aside.
- Prepare Coffee Dip: In a shallow dish, combine the cold espresso with Kahlua if using.
- Assemble Layers: Quickly dip each ladyfinger into the coffee mixture one at a time and arrange half in a single layer in a 9×13 inch baking pan. Spread half of the mascarpone mixture evenly over the ladyfingers, then add another layer of dipped ladyfingers on top.
- Finish Assembly: Spread the remaining mascarpone mixture on top of the second ladyfinger layer and dust with unsweetened cocoa powder.
- Chill: Cover the pan tightly with plastic wrap and refrigerate for at least 8 hours or overnight to allow flavors to meld and the dessert to set.
Notes
- Tiramisu can be refrigerated tightly covered for up to 4 days for best freshness.
- Use cold mascarpone straight from the refrigerator to avoid curdling.
- Espresso can be made from instant espresso powder mixed with warm water or strongly brewed coffee; ensure it is cold before dipping ladyfingers.
- Kahlua is optional; for stronger flavor, reduce espresso by 1/4 cup and increase Kahlua to 1/2 cup. Dark rum can substitute.
- Use crunchy ladyfingers so they maintain texture in the dessert; approximately 40 to 45, about two 7-ounce packages.
Nutrition
- Serving Size: 1 slice
- Calories: 400 kcal
- Sugar: 25 g
- Sodium: 120 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 180 mg
