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Tiramisu Recipe

Tiramisu Recipe
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★★★★★

5.1 from 5 reviews

Classic Italian Tiramisu features layers of coffee-soaked ladyfingers and a rich mascarpone cream, dusted with cocoa powder. This elegant dessert is creamy, lightly sweetened, and enhanced with the subtle flavors of espresso and optional Kahlua, perfect for an indulgent treat or special occasion.

Ingredients

Scale

Custard Base

  • 6 large egg yolks
  • 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

Whipped Cream

  • 1 1/2 cups (360 ml) cold heavy whipping cream

Coffee Mixture

  • 2 cups (480 ml) cold espresso
  • 1/4 cup (60 ml) Kahlua (optional)

Assembly

  • 40 to 45 ladyfingers
  • 1/4 cup (22 grams) unsweetened cocoa powder

Instructions

  1. Prepare the custard base: Combine the egg yolks, granulated sugar, and salt in a large heat-proof bowl. Place the bowl over a saucepan of simmering water and whisk constantly, ensuring the eggs do not scramble. Continue whisking until the mixture thickens, becomes pale in color, and reaches 165°F-170°F (about 10 to 13 minutes). Remove the bowl from the heat and let it cool for 5 to 10 minutes.
  2. Incorporate mascarpone and vanilla: Whisk the cold mascarpone cheese and vanilla extract into the cooled egg mixture until smooth and lump-free, being careful not to overmix to maintain a creamy texture.
  3. Whip the cream: In a separate chilled bowl with clean beaters, whip the heavy cream until medium-stiff peaks form, providing a light and airy component to the dessert.
  4. Combine the mixtures: Gently fold half of the whipped cream into the mascarpone mixture until fully combined. Then fold in the remaining whipped cream carefully to keep the mixture light and fluffy. Set aside the completed filling.
  5. Prepare the coffee soak: In a shallow dish, mix the cold espresso with the optional Kahlua, imparting a rich coffee flavor with a hint of liquor.
  6. Assemble first ladyfinger layer: Quickly dip each ladyfinger one at a time into the coffee mixture, ensuring they are moist but not soggy. Arrange half of the soaked ladyfingers in a single layer in a 9×13 inch baking pan.
  7. Add the first mascarpone layer: Spread half of the mascarpone cream mixture evenly over the first layer of ladyfingers.
  8. Assemble second ladyfinger layer: Dip the remaining ladyfingers in the coffee mixture and layer them over the mascarpone layer evenly.
  9. Top with remaining mascarpone: Spread the rest of the mascarpone cream over the second layer of ladyfingers, smoothing the surface carefully.
  10. Dust and chill: Generously dust the top with unsweetened cocoa powder. Cover the pan tightly with plastic wrap and refrigerate for at least 8 hours or overnight to allow the flavors to meld and the dessert to set properly.

Notes

  • Use cold mascarpone and whipping cream to achieve the best texture and stability for the filling.
  • Ensure the egg mixture is heated slowly and constantly whisked to avoid scrambling; this step is crucial for a safe and creamy custard.
  • If you prefer a non-alcoholic version, omit the Kahlua and increase the espresso quantity slightly.
  • Dip ladyfingers quickly to prevent sogginess; they should absorb coffee flavor but remain structurally intact.
  • For best results, prepare the tiramisu at least one day in advance to allow flavors to develop.
  • Consume within 2-3 days for optimal freshness.

Nutrition

Keywords: tiramisu, Italian dessert, mascarpone, espresso, coffee dessert, no-bake dessert, layered dessert

Find it online: https://cheframiflavor.com/tiramisu-recipe/