Tiramisu
Tiramisu
Ingredients
- 4 egg yolks
- 1/2 cup sugar
- 500 g mascarpone
- 1/2 cup heavy whipping cream
- 1 1/2 cups brewed espresso
- 1 shot Kahlúa, or marsala wine, dark rum or amaretto
- as needed Savoiardi, (ladyfingers)
- as needed unsweetened cocoa powder
Instructions
- 1
In a cold bowl, whip 1/2 cup heavy cream to stiff peaks. Place the whipped cream in the fridge and set aside.
⏱️ 3 min
- 2
In a mixing bowl, whisk together the 4 egg yolks and 1/2 cup sugar. Continue to whip until the mixture is pale, thick, and creamy, which should take about 3-5 minutes.
⏱️ 5 min
- 3
Add the 500 grams of mascarpone to the yolk mixture. Whisk gently until the mixture is completely smooth and silky. Be careful not to overmix, as mascarpone can curdle if beaten too hard.
⏱️ 2 min
- 4
Gently fold the whipped cream (from Step 1) into the mascarpone/yolk mixture. Use a spatula, turning the bowl as you fold, to keep the mixture airy and smooth.
⏱️ 2 min
- 5
In a separate bowl, combine the 1 1/2 cups of brewed espresso and 1 shot of Kahlúa. Stir to blend them together.
⏱️ 1 min
- 6
Working quickly, dip each ladyfinger into the espresso mixture for 1/2 second per side (do not soak them). Lay a full layer of dipped ladyfingers in your chosen dish.
⏱️ 3 min
- 7
Place the cream mixture into a large ziplock bag and cut a large hole in one corner for piping. Pipe or spread 1/3 of the cream mixture evenly over the layer of ladyfingers.
⏱️ 2 min
- 8
Repeat the layering process: dip ladyfingers and lay a layer, then spread another 1/3 of the cream mixture. Repeat this sequence two more times, for a total of three layers of ladyfingers and cream.
⏱️ 5 min
- 9
Cover the tiramisu and refrigerate it overnight to allow the flavors to meld and the dessert to set properly.
⏱️ 720 min
- 10
Right before serving, dust the tiramisu generously with unsweetened cocoa powder.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Tiramisu
- 4 egg yolks
- 1/2 cup sugar
- 500 g mascarpone
- 1/2 cup heavy whipping cream
- 1 1/2 cups brewed espresso
- 1 shot Kahlúa, or marsala wine, dark rum or amaretto
- as needed Savoiardi, (ladyfingers)
- as needed unsweetened cocoa powder
Instructions
- 1
In a cold bowl, whip 1/2 cup heavy cream to stiff peaks. Place the whipped cream in the fridge and set aside.
⏱️ 3 min - 2
In a mixing bowl, whisk together the 4 egg yolks and 1/2 cup sugar. Continue to whip until the mixture is pale, thick, and creamy, which should take about 3-5 minutes.
⏱️ 5 min - 3
Add the 500 grams of mascarpone to the yolk mixture. Whisk gently until the mixture is completely smooth and silky. Be careful not to overmix, as mascarpone can curdle if beaten too hard.
⏱️ 2 min - 4
Gently fold the whipped cream (from Step 1) into the mascarpone/yolk mixture. Use a spatula, turning the bowl as you fold, to keep the mixture airy and smooth.
⏱️ 2 min - 5
In a separate bowl, combine the 1 1/2 cups of brewed espresso and 1 shot of Kahlúa. Stir to blend them together.
⏱️ 1 min - 6
Working quickly, dip each ladyfinger into the espresso mixture for 1/2 second per side (do not soak them). Lay a full layer of dipped ladyfingers in your chosen dish.
⏱️ 3 min - 7
Place the cream mixture into a large ziplock bag and cut a large hole in one corner for piping. Pipe or spread 1/3 of the cream mixture evenly over the layer of ladyfingers.
⏱️ 2 min - 8
Repeat the layering process: dip ladyfingers and lay a layer, then spread another 1/3 of the cream mixture. Repeat this sequence two more times, for a total of three layers of ladyfingers and cream.
⏱️ 5 min - 9
Cover the tiramisu and refrigerate it overnight to allow the flavors to meld and the dessert to set properly.
⏱️ 720 min - 10
Right before serving, dust the tiramisu generously with unsweetened cocoa powder.
⏱️ 1 min