Tiramisu
Ingredients
- 4 cups Espresso or Very Strong Coffee
- 16 ounces Mascarpone
- 6 Large Egg Yolks
- ⅔ cup Granulated Sugar
- 2 cups Heavy Whipping Cream
- 2 tsp Vanilla Extract
- 40 Ladyfingers
- ⅓ cup Unsweetened Cocoa Powder
Steps
- Put on a pot of strong coffee or espresso. Separate out 1/2 cup, and put the rest in the fridge to cool to room temperature.
- Combine egg yolks and sugar, then cook over a double broiler. Whisk constantly until the sugar has dissolved and the mixture is light yellow in color and thickened a bit, about 5 to 8 minutes
- In a large mixing bowl, combine the mascarpone and 1/2 cup hot coffee coffee. Whisk together or beat with a hand mixer on medium speed until well combined. Pour the egg yolk mixture into the mascarpone and whisk until combined. Place in the freezer for 15 minutes to cool.
- In a large mixing bowl or the bowl of a stand mixer fitted with the whisk attachment, combine the heavy cream and vanilla. Beat on medium speed until stiff peaks form, 3 to 5 minutes.
- Fold the whipped cream into the mascarpone mixture.
For the Assembly:
- Working with one at a time, dip the top and bottom a ladyfinger briefly in the coffee mixture. (They sop up the liquid quickly so they don’t need more than 2 seconds of dipping.) Arrange enough ladyfingers in a single layer to cover the bottom of a 9×13-inch dish. Try not to leave any gaps.
- Add half of the mascarpone mixture on top of the ladyfingers and smooth out to the edges using an offset spatula. Dip more ladyfingers, arranging them in a single layer on top of the filling as you go. Add the remaining mascarpone mixture and smooth out into an even layer.
- Dust top with the cocoa powder and chill overnight.
Video
Notes
- This recipe uses a lot of dishes.
- Make sure the water does not touch the bowl during double broiler.
- You need hot coffee to sort of melt the marscapone, otherwise it will be very hard to mix.
- Make sure heavy cream is cold, otherwise it will not whip well.
- You can get away with letting it sit only for an hour, but the cream will probably be loose. Overnight is ideal.
