Description
Indulge in delicious Tiramisu variations with mascarpone, espresso, and ladyfingers. Easy, decadent, and perfect for sharing!
Ingredients
Scale
- 6 large egg yolks
- 3/4 cup (150g) granulated sugar
- 16 oz (450g) mascarpone cheese, room temperature
- 1 1/2 cups (355ml) strong brewed espresso or coffee, cooled
- 1/4 cup (60ml) coffee liqueur (like Kahlúa or dark rum)
- 24–30 Italian ladyfingers (Savoiardi biscuits)
- 3 tablespoons unsweetened cocoa powder
- 1 ounce dark chocolate, for garnish (optional)
Instructions
- Step 1: Prepare the Coffee Mixture Brew 1 1/2 cups of strong espresso or coffee and let it cool completely. Once cooled, stir in the coffee liqueur and transfer to a shallow dish for easy dipping. The cooling process is crucial – hot coffee will melt the mascarpone and create a soupy texture.
- Step 2: Make the Mascarpone Cream In a heat-proof bowl, whisk together egg yolks and sugar. Place this bowl over a pot of simmering water (double-boiler method), ensuring the bottom doesn’t touch the water. Continuously whisk for about 5-7 minutes until the mixture is pale yellow and has doubled in volume. Remove from heat and let cool for 10 minutes. In a separate large bowl, gently whisk the mascarpone until smooth. Carefully fold the cooled egg mixture into the mascarpone until fully incorporated.
- Step 3: Assemble Your Tiramisu Take a 9×13 inch baking dish or trifle bowl for your tiramisu. Quickly dip each ladyfinger into the coffee mixture (about 1 second per side) and arrange them in a single layer at the bottom of your dish, breaking some if necessary to fit. Spread half of the mascarpone mixture evenly over the ladyfingers. Dust lightly with cocoa powder. Repeat with another layer of dipped ladyfingers, followed by the remaining mascarpone cream.
- Step 4: Finish and Chill Dust the top generously with cocoa powder using a fine-mesh sieve for even distribution. For an extra touch of elegance, add chocolate shavings if desired. Cover with plastic wrap, ensuring it doesn’t touch the surface, and refrigerate for at least 6 hours or overnight. This resting period is essential for the tiramisu to set properly and for the flavors to fully develop.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 slice (1/8 of recipe)
- Calories: 392
- Sugar: 21g
- Sodium: 103mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 226mg