Description
This classic tiramisu recipe is made with ladyfinger cookies soaked in Kahula and espresso, layered with fluffy mascarpone cream, and topped with chocolate.
Ingredients
Scale
- 6 large egg yolks
- 1 cup (207g) sugar
- 1 1/4 cups (285g) mascarpone cheese*
- 1 3/4 cups (420ml) heavy whipping cream, cold
- 1 (17.5 ounce) package ladyfingers
- 1 cup (240ml) hot water
- 6 tablespoons espresso powder
- 1 1/4 cups Kahlua*
- 1 1/2 tbsp cocoa powder, for dusting
Instructions
- Prepare a 9×13 baking dish. If you want to be able to remove the tiramisu from the pan when done so that you can see the layers, I suggest lining the pan with parchment paper that sticks up over the sides, then putting a cardboard cake rectangle in the bottom of the pan. The tiramisu will be supported by the cardboard when you remove it using the parchment paper.
- Combine egg yolks and sugar in the top of a double boiler (or in a metal mixer bowl over a pot of simmer water). Whisk to combine. The mixture will seem a little chunky at first, but will thin out as it heats up.
- Continue cooking and whisking for about 5-8 minutes, until mixture grows in volume, thickens and turns a pale yellow. The sugar should melt, but if it’s still a little grainy, that’s ok. It will smooth out as you go.
- Set the egg mixture aside to cool to a little warmer than room temperature.
- While eggs cool, make the whipped cream. Add the heavy whipping cream to a large mixer bowl and whip on high speed until stiff peaks form.
- When the egg mixture has cooled, add the mascarpone cheese and gently fold together until combined.
- Gently fold the whipped cream into mascarpone/egg mixture in two parts. Set mixture aside
- Dissolve the espresso powder into the hot water, then combine with the Kahlua.
- One at a time, dip the ladyfingers into the Kahlua mixture for about 3-5 seconds. The longer you dip the ladyfingers, the stronger the flavor will be. As you dip the ladyfingers, lay them into the bottom of the 9×13 pan. You should be able to get two rows in a layer.
- Spread half of the mascarpone mixture over the ladyfingers.
- Repeat ladyfinger layer, then top with remaining mascarpone mixture. Dust the top with cocoa powder.
- Refrigerate for several hours or overnight, then remove from pan (if desired) and serve.
Notes
- Mascarpone cheese – You’ll want to use slightly softened, but still cool, mascarpone. Remove it from the fridge about 10-15 minutes before you’re ready to use it so it has time to soften just a bit. Keep in mind that if it gets too warm/soft, it can start to separate and there’s no fixing it. If you can’t find mascarpone cheese, or just don’t want to use it, cream cheese would be ok. The flavor of cream cheese is just different and stronger, so keep that in mind.
- Ladyfingers – You’ll need the firm/hard ladyfingers. The soft ones won’t work in this tiramisu.
- Without alcohol – If you’d like to make this tiramisu without the Kahlua, use this espresso mixture: 2 1/4 cups hot water, 6-8 tbsp instant espresso powder, 6 tbsp sugar.
Nutrition
- Serving Size: 1 slice
- Calories: 423
- Sugar: 16.4 g
- Sodium: 76.7 mg
- Fat: 27 g
- Carbohydrates: 38.2 g
- Protein: 7.5 g
- Cholesterol: 219.7 mg
