Description
Creamy Italian “Classic Tiramisu” whispers sweet romance from espresso-soaked ladyfingers layered with rich mascarpone. Rich coffee and cocoa notes dance elegantly, promising a delightful journey through delicate Italian dessert craftsmanship you’ll savor with pure culinary pleasure.
Ingredients
Scale
Main Ingredients:
- 18 ladyfingers
- 250 grams (1 cup) mascarpone cheese
- 8 ounces (236 milliliters) espresso coffee
- 2 ounces (59 milliliters) water
Dairy and Egg Components:
- 3 egg yolks
- 125 grams (1/2 cup + 2 tablespoons) sugar
Finishing Ingredient:
- Unsweetened cocoa powder (for dusting)
Instructions
- Brew robust espresso and dissolve part of the sugar while hot, diluting to create a full-bodied coffee liquid. Allow to cool to room temperature.
- Create a double boiler setup and whisk egg yolks with remaining sugar off direct heat for several minutes until pale and creamy.
- Position the mixture over simmering water, continuously stirring until the temperature reaches precisely 150°F (65°C), ensuring food safety and smooth texture.
- Remove from heat and let the egg mixture cool, then gently fold in mascarpone cheese until achieving a silky, uniform consistency.
- Swiftly dunk ladyfingers into the cooled espresso, ensuring a quick one-second submersion on each side to prevent sogginess.
- Arrange the first layer of espresso-soaked ladyfingers in a rectangular dish, creating an even base.
- Delicately spread half of the mascarpone cream over the ladyfinger foundation, ensuring complete coverage.
- Repeat the layering process: dip remaining ladyfingers and create a second uniform layer.
- Generously distribute the final portion of mascarpone cream, smoothing the surface with a spatula.
- Refrigerate the tiramisu for a minimum of 4 hours, ideally overnight, to allow flavors to meld and texture to set.
- Before serving, liberally dust the top with cocoa powder using a fine-mesh sifter for an elegant finish.
- Slice with a clean, sharp knife and serve chilled.
Notes
- Use cold espresso to prevent soggy ladyfingers and maintain their delicate texture.
- Opt for room temperature mascarpone to ensure a smooth, lump-free mixture when mixing with egg yolks.
- Consider using pasteurized eggs if concerned about raw egg safety, especially for children or pregnant individuals.
- For a lighter version, substitute half the mascarpone with whipped cream to reduce overall richness.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Desserts
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 300
- Sugar: 22 g
- Sodium: 60 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 90 mg