Classic Tiramisu Recipe

Classic Tiramisu Recipe

Ingredients:

• For the Coffee Soak:

  • 1 1/2 cups strong brewed coffee or espresso, cooled

  • 2 tablespoons coffee liqueur (e.g., Kahlúa, optional)

  • 1 tablespoon granulated sugar (optional, for sweetness)

• For the Mascarpone Filling:

  • 16 oz (about 2 cups) mascarpone cheese, softened

  • 3 large egg yolks

  • 1/2 cup granulated sugar

  • 1 teaspoon vanilla extract

  • 1 cup heavy cream, whipped to stiff peaks

• For Assembly:

  • 24 ladyfinger cookies (savoiardi)

  • Unsweetened cocoa powder, for dusting

  • Dark chocolate shavings or grated chocolate (optional, for garnish)

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Instructions:

1. Prepare the Coffee Soak:

   • In a shallow dish, mix the cooled coffee, coffee liqueur (if using), and sugar (if using). Set aside.

2. Make the Mascarpone Filling:

   • In a large mixing bowl, whisk the egg yolks and sugar together until pale and creamy. You can use a hand mixer or stand mixer for this step.

   • Add the softened mascarpone cheese and vanilla extract. Mix until smooth and well combined.

   • Gently fold in the whipped cream until the mixture is light and fluffy. Be careful not to overmix.

3. Assemble the Tiramisu:

   • Quickly dip each ladyfinger into the coffee mixture, ensuring they are moist but not soggy. Line the bottom of an 8x8 inch dish (or a similar-sized serving dish) with a layer of dipped ladyfingers.

   • Spread half of the mascarpone filling evenly over the ladyfingers.

   • Add another layer of dipped ladyfingers, followed by the remaining mascarpone filling.

   • Smooth the top with a spatula.

4. Chill:

   • Cover the dish with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This allows the flavors to meld and the dessert to set.

5. Serve:

   • Before serving, dust the top generously with unsweetened cocoa powder using a fine sieve.

   • Garnish with dark chocolate shavings or grated chocolate if desired.

   • Slice and enjoy!

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Tips:

• Egg Safety: If you’re concerned about raw eggs, use pasteurized egg yolks or heat the yolks and sugar in a double boiler until the sugar dissolves and the mixture reaches 160°F (71°C), then cool before adding the mascarpone.

• Non-Alcoholic Version: Skip the coffee liqueur and use only brewed coffee or espresso.

• Make-Ahead: Tiramisu tastes even better the next day, so it’s a great dessert to prepare in advance.

• Presentation: For individual servings, layer the ingredients in glasses or jars.

Enjoy your homemade Tiramisu! 🍰☕