Description
A classic Italian dessert made with layers of coffee-soaked ladyfingers and a rich mascarpone cream.
Ingredients
Scale
- 6 large egg yolks
- 1 cup granulated sugar (222g)
- 16 ounces mascarpone cheese (room temperature)
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream (8oz)
- 28–30 Italian Lady Finger cookies (Savoiardi brand is best)
- ½ cup cold strong coffee (or espresso, 4oz)
- ½ cup Kahlua liqueur (optional, 4oz)
- 1 cup heavy whipping cream (8oz)
- 2 tablespoons powdered sugar
- Cocoa powder (for dusting)
Instructions
- Fill a medium deep saucepan about one-third full of water. Bring to a boil, then reduce the heat to low until barely simmering while preparing the other ingredients.
- Prepare a 9-inch square non-stick pan or other casserole dish with 3-inch high sides. Very lightly coat with vegetable cooking spray if not using a non-stick pan.
- Place the egg yolks and sugar in a heat-proof bowl and whisk to combine. The mixture will be very thick. Place the bowl with the eggs over the hot water, creating a double boiler. Don’t allow the bowl to touch the water and make sure the water is not boiling. Cook the eggs and sugar while whisking constantly, about 7-8 minutes or until thick. Remove from the heat.
- Dollop spoonfuls of the room-temperature mascarpone into the yolk mixture and stir with a rubber spatula to combine. Continue adding the mascarpone until all is incorporated. Add the vanilla and blend. If still slightly lumpy, lightly blend with an immersion blender for a second or two, but no more.
- In a clean bowl, beat the whipping cream until stiff (not dry) peaks form. Fold ⅓ of the whipped cream into the custard until incorporated. Add the remaining whipped cream and gently fold together until blended. Set aside.
- Combine the coffee and Kahlua in a shallow bowl. Quickly dip the lady fingers, one at a time into the coffee mixture, turning them over to coat the other side, then arrange in the bottom of the prepared pan. They should be touching and not overlapping. TIP: Dip each cookie quickly, counting “one-thousand one” then turn and count “one-thousand two”. This is just long enough to soak the outside of the cookie without making them mushy.
- Spoon half the custard over the bottom cookie layer. Repeat with another layer of lady fingers and the remaining custard.
- Refrigerate at least 8-hours or overnight for best results. To serve, dust with sifted all-natural unsweetened cocoa powder.
- When ready to serve, beat the whipping cream and powdered sugar until stiff peaks form. Top the Tiramisu with the whipped cream by piping on top using a plain, wide decorating tip. Sift cocoa powder over the top to cover. Serve and enjoy!
Notes
- This recipe is perfect for preparing ahead of time.
- Make sure the lady fingers are not soft to keep a nice texture.
- Adjust the coffee and Kahlua according to taste preference.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Desserts
- Method: No-bake
- Cuisine: Italian
Nutrition
- Serving Size: 1 portion
- Calories: 480
- Sugar: 33g
- Sodium: 98mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 155mg