The Perfect Tiramisu
A delicious classic Italian dessert
Servings: 8 servings
Ingredients
- 5 large egg yolks
- ¾ cup sugar
- ¾ cup of cold brew espresso or instant espresso cooled
- 1 small tub of mascarpone about 1 ¼ cup at room temperature
- 1 cup heavy whipping cream
- 14 oz packages Italian Lady fingers about 2 packages with some leftover.
- ½ cup coffee flavored liquor or rum or brandy optional
- unsweetened cocoa for dusting
- An 8x8 pan
Instructions
- Combine egg yolks and sugar in the top of a double boiler, over boiling water. Reduce heat to low, and cook for about 10 minutes, stirring constantly the entire time.5 large egg yolks, ¾ cup sugar
- After 10 minutes over the double boiler, remove from the heat and whip yolks until thick and yellow, about 2 minutes.
- Allow to cool
- Now add your Mascarpone to your whipped yolks and beat until it is well combined.1 small tub of mascarpone
- Set aside.
- In a separate bowl, using an electric mixer whip your cream until it starts to form stiff peaks.1 cup heavy whipping cream
- Next, fold the whipped cream in the mascarpone egg mixture and then set aside.
- Add your espresso to a shallow small bowl. If you are using liqueur, add it to the espresso at this point.¾ cup of cold brew espresso or instant espresso cooled
- Grab your 8x8 dish.
- Dip your ladyfingers into the espresso quickly making sure to turn them over while dipping.14 oz packages Italian Lady fingers
- Add the ladyfingers to the baking dish laying them flat and side by side with each other.An 8x8 pan
- Continue doing this until your lady fingers are nicely arranged in one tight layer in your pan making sure not to overlap them.
- Now, add your zabaglione mixture (egg yolks, cream and mascarpone) gently pour some of the mixture over the top of the first layer of ladyfingers. Try to make the layer about ¾ inch thick.
- After this layer, you're going to add another layer of ladyfingers dipped in your espresso mixture like above.
- After adding your second layer of ladyfingers, add the final layer of zabaglione mixture, again about ¾ inches thick. You may have some leftover which you can use to go with fresh fruit later!
- Dust the entire top layer of zabaglione lightly with some cocoa powder.unsweetened cocoa for dusting
- Cover with plastic wrap and let sit in the fridge for at least 6 hours but preferably over night.
- Enjoy!
Notes
Tips:
How to avoid mushy tiramisu layers:Make sure you are only dunking your ladyfingers quickly and pulling them out of the espresso mixture when they still feel firm and not soft. They keep absorbing liquid through the entire process. What to do with extra zabaglione mixture:
This mixture works beautifully with fresh fruit as a dessert like strawberries! Coffee to use:
I like to make things easy and buy a small bottle of cold brew espresso from the store. It is already made and cool and all I have to do is open the bottle and use. You can also use instant espresso powder and follow the instructions on the label to make 1 cup and then cool it. If you do not want caffeine look for decaf versions. Liquor:
For me, liquor is totally optional with tiramisu and I actually don’t like strong flavored tiramisu that you buy. I like to add a little bit of whatever we have in the house (coffee liqueur, rum, brandy etc.)- but just a little :) .
Nutrition
Calories: 398kcal | Carbohydrates: 44g | Protein: 6g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 270mg | Sodium: 65mg | Potassium: 81mg | Fiber: 1g | Sugar: 25g | Vitamin A: 1010IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 1mg
Nutrition Values are estimates only.
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