Tiramisu
This Tiramisu recipe layers classic coffee-dipped ladyfingers with a silky-smooth, rich, creamy mascarpone filling, all finished with a beautiful dusting of cocoa powder. It looks so impressive and tastes like you’ve been transported to Italy!
Ingredients
For the filling:
- 4 large egg yolks, cold
- 1/2 cup (100 grams) granulated sugar
- 2 tablespoons (35 grams) Kahlua or rum*
- ¼ teaspoon fine sea salt
- 1 8-ounce container (227 grams) mascarpone cheese
- 1/2 cup (119 grams) heavy cream, cold
- 1 teaspoon vanilla bean paste (or vanilla extract)
For assembly:
- 1 1/2 cups (356 grams) strongly brewed coffee or espresso, at room temperature
- ¼ cup Kahlua liqueur or rum (70 grams)*
- 1 7-ounce package (about 24 cookies)
ladyfingers **
For topping:
- 1 teaspoon
Dutch-process cocoa powder, or unsweetened cocoa powder - Dark chocolate, shaved
Instructions
Make the filling:
- Make an ice bath by filling a large mixing bowl with ice cubes and a little water.
- In a medium heatproof bowl, whisk together the egg yolks, sugar, alcohol, and salt. Set the bowl over a small saucepan of simmering water, making sure the bowl isn’t touching the water. Cook, whisking constantly, until the mixture lightens in color and thickens in texture, about 6 to 7 minutes. Carefully remove the hot bowl from the pot and place into the ice bath, being careful not to splash water inside. Let cool completely, whisking occasionally. Mixture will thicken as it cools.
- While the mixture cools, combine the mascarpone, heavy cream, and vanilla in the bowl of an electric mixer fitted with the whisk attachment. Beat until medium peaks form. Gently fold the cooled egg yolk mixture into the whipped cream mixture until just combined.
Assemble the tiramisu:
- In a small bowl, combine the coffee and alcohol. Quickly dip each ladyfinger into the mixture (don’t allow to soak) then place in an even layer on the bottom of an 8 by 8-inch baking dish. Push in and break up any ladyfingers as necessary to create an even layer.
- Spoon half of the filling mixture across the ladyfingers, smoothing with a spatula. Repeat with a second layer of ladyfingers and remaining mascarpone cream.
- Cover and chill for at least 8 hours but preferably overnight.
Add topping:
- When ready to serve, dust the tiramisu with cocoa powder. Sprinkle with chocolate shavings. Refrigerate leftovers in an airtight container for up to 2 days.
Video
Notes
*To make this alcohol-free, use a splash of vanilla extract in the filling and replace the amount of alcohol used for assembly with extra coffee.
**When looking for ladyfingers, go by weight (7 oz) over the numeric amount of cookies. During our testing, we found that while some packages contain 24 ladyfingers, they can be shorter and thinner, resulting in a thinner Tiramisu. Make sure that you use the full amount of weight. My favorite ladyfingers are Alessi or Savoiardi.
Make-Ahead Instructions for Tiramisu:
This Tiramisu needs to sit in the fridge for at least 8 hours, so it’s the ideal make-ahead dessert! Simply cover well with plastic wrap or foil and refrigerate overnight, then dust all over with cocoa powder just before serving.