Italian Tiramisu
If you’re craving a classic Italian dessert that’s creamy, coffee-infused, and simply delightful, look no further than this Italian Tiramisu. This indulgent treat layers coffee-soaked ladyfingers with a luscious mascarpone cream, creating a perfect balance of flavors and textures.
Servings: 8 servings
Ingredients
Ingredients
- 6 large Egg yolks
- 1 cup Granulated sugar
- 1 teaspoon Vanilla extract
- 2 cups Mascarpone cheese at room temperature
- 1 cup Heavy whipping cream
- 2.5 cups Strong coffee
- 0.25 cup Frangelico optional
- 14 ounces Ladyfinger cookies
- 2 tablespoons Unsweetened cocoa powder
Instructions
- Step 1: Brew 2 ½ cups of strong coffee. Allow it to cool to room temperature. If you’re using Frangelico, stir it into the cooled coffee. Set it aside while you mix the other ingredients.
- Step 2: In a mixing bowl, whisk together the egg yolks and granulated sugar. Use an electric mixer on medium speed until the mixture becomes light in color and thickens, about 5 minutes. Add the vanilla extract and mix until combined.
- Next, gently fold in the mascarpone cheese until the mixture is smooth and creamy. Be careful not to overmix.
- Step 3: In a separate chilled bowl, pour in the heavy whipping cream. Beat it using an electric mixer until soft peaks form, about 3-4 minutes. Gently fold the whipped cream into the mascarpone mixture.
- Step 4: Quickly dip each ladyfinger into the coffee and lay half of them in a single layer at the bottom of a 9×13 inch pan. Spread half of the mascarpone mixture over the ladyfingers. Repeat with the remaining ladyfingers and mascarpone mixture.
- Step 5: Cover the tiramisu with plastic wrap and refrigerate for at least 4 hours, or ideally overnight. Before serving, dust the top with cocoa powder.
Equipment
- Mixing Bowl
- Electric Mixer
- 9x13 inch Pan
Notes
To ensure your tiramisu turns out perfect, consider these expert tips: Use fresh espresso or strong brewed coffee for the best flavor. Allow the mascarpone cheese to reach room temperature before mixing to prevent lumps. Be gentle when folding in the whipped cream to maintain the light and fluffy texture.