tiramisu

TOTAL TIME: 45 minutes plus chilling

MAKES: 6 servings

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Ingredients

1/2 cup sugar
3 large egg yolks
2 cups brewed espresso coffee, cooled
13 ounces mascarpone cheese at room temperature
1/2 cup chilled heavy cream
3 tablespoons coffee liqueur
24 crisp Italian ladyfingers
2 tablespoons unsweetened cocoa powder
1 tablespoon finely ground espresso coffee beans

Instructions

Combine sugar and 3 to 4 tablespoons water in a small saucepan over low heat. Cook, stirring just to dissolve sugar; immediately remove from heat.

Place yolks in a large bowl and, whisking, add melted sugar in a slow and steady stream. Whisk until yolks are pale, thick, and cool. Whisk in 1/4 cup of the espresso and the mascarpone.

In a separate bowl, whip cream to stiff peaks; gently fold into mascarpone mixture.

In a shallow bowl, whisk together coffee liqueur with the remaining espresso. Dip 1 ladyfinger in coffee liquor mixture, soaking 4 seconds on each side, then place in an 8- by 8-inch baking dish. (For a firmer result, dip for less time or brush each cookie with the mixture.) Repeat to make 1 layer of ladyfingers, trimming as needed to fit snugly.

Spread half of the mascarpone mixture over ladyfingers. Make a second layer of ladyfingers soaked with the coffee mixture. Top with remaining mascarpone cream, spreading it smoothly. Chill tiramisu, covered, at least 2 hours. Just before serving, place cocoa and ground espresso beans into a fine strainer and shake onto the tiramisu.

December 2007

keywords:

dessert, coffee, espresso, mascarpone cheese, heavy cream, whipped cream, coffee liqueur, ladyfingers, cocoa powder

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Comments [8] | Add your comment

This recipe is good, very close to what my mama makes and she is off the boat. I like a firmer texture I dont many italians who really feel their Tiramisu should be soggy.

Posted: December 15, 2011 15:13 by Piccini
Tiramisu is supposed to be wet and a little soggy - not firm and dry like a piece of cake! SOAK those Savioardi cookies. (Please don't use American ladyfingers). And no whipped cream. All you need is the marscapone.

Posted: August 14, 2011 11:35 by lamamadisempai
its not a bad recipe, but I substitute the heavy cream with egg whites.
Posted: May 04, 2011 11:52 by kaibladex
I use the jumbo lady fingers and reduce the soaking time in half. Even my Italian friends go bonkers over "my" Tiramisu!!!! Cheers,
Posted: March 04, 2011 11:04 by Fazmaster
The second time I made this, I brushed the ladyfingers with the liqueur/espresso mixture rather than dipping them. The latter makes the tiramisu too "wet."
Posted: November 30, 2010 20:15 by P194rjn
I substitute cognac for coffee liqueur, soak the ladyfingers for 2-3 seconds (vice 4), and double the amount of whipped cream. Tastier and firmer result.
Posted: December 14, 2009 12:07 by bcholmes
This has the perfect flavor and just the right balance of sweetness for the amount of espresso and cocoa. The first time I made it, it was a bit soupy. The ladyfingers I used were 3.5oz for 20 ladyfingers. I've seen other recipes that suggest more like
Posted: October 12, 2009 18:09 by prendek
I add semi sweet chocolate pieces to the cheese mixture
Posted: May 05, 2009 18:26 by mhowell