Tiramisu Recipe

This is my classic tiramisu recipe, a dish I fell in love with after trying it for the first time over 10 years ago. Since then, tiramisu has taken the world by storm. It’s the perfect classic Italian dessert – a real crowd pleaser!

I was surprised to learn that it’s an easy no-bake dessert, made with ladyfingers and mascarpone custard cream (no raw eggs!). The only tricky part is that you need to plan ahead since the dessert needs time to set.

Ingredients:

• 1 1/2 cups espresso, (or strong coffee), room temperature
• 16 oz mascarpone, cold
• 40 ladyfingers
• 6 egg yolks, (large)
• 3/4 cup granulated sugar
• 4 Tablespoon vanilla extract
• 2 cups heavy whipping cream, cold
• 2-3 Tablespoon unsweetened cocoa powder, to dust the top

Instructions:

1. Put 1 1/2 cups espresso and 2 Tablespoon vanilla extract in a mixing bowl Dip half of the ladyfingers in the batter, one at a time, and put In the bottom of a 9×13 casserole dish, arrange the ingredients in a single layer. Dip the ladyfingers once on each side to keep them wet, but don’t saturate them or the cake will collapse.
2. Whisk yolks and sugar together in a separate rimmed medium glass bowl. Place over steam (over a saucepan of simmering water) and whisk for 10 minutes on low heat, or until the mixture is lighter in color, slightly thickened, and does not feel gritty when rubbed between your fingers. Remove from heat and whisk for a few minutes to allow it to cool down before setting it aside to cool while you finish step 3.
3. Combine 16 oz mascarpone and 2 Tablespoon vanilla essence in a mixing bowl. Beat in the heated yolk mixture with an electric hand mixer until well combined.
4. Cold heavy whipping cream, in a separate bowl, whisked until stiff peaks form. Using a spatula, carefully fold half of the whipped cream into the mascarpone cream, then blend in the remaining whipped cream until just combined. Pay attention to overfolding will result in graininess.
5. Half of the cream should be spread over the first layer of ladyfingers. Dip and arrange the rest of the ladyfingers. Cover with the remaining cream. Refrigerate for 24 hours. Before serving, dust with cocoa powder. It’s ok to sprinkle with cocoa ahead of time; the moisture will merely darken the color.
6. Enjoy.