Tiramisu
Equipment
- 9 inch square nonstick pan
Ingredients
- 6 large egg yolks
- 1 cup sugar
- 1.25 cup mascarpone cheese (room temperature)
- 1.75 cup heavy whipping cream
- 30 Italian ladyfingers
- 1 cup cold espresso or strong coffee
- .5 cup coffee flavored liqueur
- 1 ounce unsweetened cocoa for dusting
Instructions
- Combine egg yolks and sugar in the top of a double boiler, over boiling water using a whisk to mix. Reduce heat to low, and cook for about 10 minutes, stirring constantly with a wire whisk.
- Remove from the heat and continue to whip yolks until thick and lemon-colored. Allow to cool briefly.
- Add room temperature mascarpone to whipped yolks, mix until well combined.
- In a separate bowl, using an electric mixer whip cream to stiff peaks (do this slowly, beginning whipping on low).
- Gently fold the whipped cream in the mascarpone sabayon mixture and set aside.
- Mix the cold espresso with the coffee liquor and dip the ladyfingers into the mixture just long enough to get them wet, do not soak them!
- Arrange the ladyfingers in the bottom of a 9-inch square baking dish.
- Spoon half the mascarpone cream filling over the ladyfingers.
- Repeat process with another layer of ladyfingers
- Add another layer of tiramisu cream
- Refrigerate at least 4 hours. Overnight is best.
- Dust with cocoa before serving
Notes
- original source: Ask Chef Dennis
- instead of using coffee and kahlua, can use matcha powder (.5 cup water and 1.5 Tbsp matcha) and rum/marsala wine (2 Tbsp)
- original source: Just One Cookbook
- alcohol is option
