This tiramisu recipe is espresso-dipped ladyfingers layered with mascarpone. It is not a chocolate lava cake or a coffee icebox pie.
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Tiramisu
- Total Time: 6 hours
- Yield: 8 servings 1x
Description
Tiramisu. From Your Daily Hit.
Ingredients
Scale
- 4 egg yolks
- 1/2 cup (100g) sugar
- 8 ounces (226g) mascarpone
- 1 cup (240ml) cold heavy cream
- 1 cup (240ml) strong espresso, cooled
- 2 tablespoons rum or coffee liqueur, optional
- 24 ladyfingers
- Cocoa powder for the top
Instructions
- Beat yolks and sugar until pale and thick. Beat in the mascarpone.
- Whip the cream to soft peaks and fold it in.
- Stir rum into the espresso if you use it. Dip each ladyfinger for one second and layer them in a dish.
- Spread half the cream, repeat the layers, and dust with cocoa. Chill at least 6 hours.
Notes
The eggs in this version are yolks whipped with sugar, not a cooked custard. Use fresh eggs.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-cook
- Cuisine: Italian
Dip
One second. A soaked ladyfinger collapses.
Mascarpone
Cold, beaten just until smooth. Overbeating turns it grainy.
Cocoa
Dust right before serving if you want it dark. It disappears into the cream overnight.
Chill
Six hours minimum so the layers set.
Nutrition (estimated)
About 380 calories per serving. Estimate only, not a lab test.
FAQ
No raw yolks?
This recipe uses them. A cooked pastry cream is a different tiramisu.
Decaf?
Yes, brewed strong.
Make ahead?
Overnight is better than 6 hours.
Store?
Refrigerate 3 days. Do not freeze. The cream weeps.
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