Tiramisu Recipe
Classic Italian dessert made with espresso-soaked ladyfingers and mascarpone cheese.
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Ingredients
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Ladyfinger Preparation
Mascarpone Mixture
Topping
Method
Ladyfinger Preparation
- 1
Prepare the Espresso
Brew 240 ml of strong espresso and allow it to cool. Once cooled, mix in 2 tablespoons of sugar and 60 ml of coffee liqueur (if using). Set aside.
- 2
Soak the Ladyfingers
In a shallow dish, quickly dip each ladyfinger into the cooled espresso mixture, making sure not to soak them too long to prevent them from becoming too soggy.
Mascarpone Mixture
- 3
Whisk Egg Yolks
In a large mixing bowl, whisk together 4 egg yolks and 100 g of powdered sugar until pale and creamy.
- 4
Add Mascarpone
Gently fold in 500 g of mascarpone cheese until just combined. Be careful not to overmix.
- 5
Whip the Cream
In a separate bowl, whip 240 ml of heavy cream until soft peaks form.
- 6
Combine Mixtures
Gently fold the whipped cream into the mascarpone mixture until smooth and fluffy. Finally, add 1 teaspoon of vanilla extract.
Assembling the Tiramisu
- 7
Layer the Ingredients
In a 9x9 inch (or similar size) dish, place a layer of soaked ladyfingers at the bottom. Spread half of the mascarpone mixture on top of the ladyfingers.
- 8
Repeat Layers
Add another layer of soaked ladyfingers, followed by the remaining mascarpone mixture.
- 9
Chill
Cover the dish with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld.
Finishing Touch
- 10
Dust with Cocoa
Before serving, dust the top of the tiramisu with 2 tablespoons of cocoa powder and sprinkle with dark chocolate shavings.