Tiramisu Recipe
Tiramisu is one of those desserts that look way more complicated to make than it actually is. It requires minimal ingredients and no baking. Even with the simplicity, there are so many aspects to a tiramisu that make it a well-loved dessert by everyone.
What you’ll need:
8 egg yolks
1 cup granulated sugar
2 8oz packages of mascarpone cheese (at room temperature)
1.5 cups heavy whipping cream
2 packages of ladyfingers (I used 48)
1 cup strong brewed coffee
⅛ cup of unsweetened cocoa powder
In a stand mixer (or using a hand mixer) whip together the heavy whipping cream and half a cup of sugar. Stop mixing when your mixture is fluffy and forms soft peaks. Don’t over whip this mixture because you will have a harder time combining it with the rest of the ingredients later.
Add the mascarpone cheese, one container at a time, to the heavy whipping cream mixture. Mix until it forms a smooth and blended mixture. Set aside.
In a separate bowl, combine the egg yolks and the rest of the sugar. Whip this until the mixture becomes fluffy and pale yellow. It will take about 3-4 minutes of whipping on medium-high.
Once you’ve created the two mixtures, it’s time to combine them! Gently stir in the mascarpone mixture with the egg yolk mixture until it comes together in a smooth and creamy, whipped custard like liquid (should not be runny).
Brew a cup of strong coffee. I like to use instant coffee because I can brew twice the amount of coffee in a single cup, making the flavor much more prominent and concentrated. I don’t use liquor in my tiramisu but if you want to add a tablespoon or two, you would add it to the brewed coffee in this step.
Start dipping your ladyfingers into the coffee, one at a time. Dip it quickly, but enough so that your sponge isn’t dry. I made the mistake of dipping it too much the first time I made this, and it was too soggy.
Line the bottom of a 8x8 cake pan with about sixteen ladyfingers. Fill in the big gaps by ripping the dipped ladyfingers into smaller pieces.
Layer the ladyfingers with a generous and thick layer of cream. Smooth the top so it creates an even, flat surface.
Repeat with another layer of ladyfingers and cream.
Sprinkle the top of the tiramisu with unsweetened cocoa powder.
Refrigerate your tiramisu overnight or for at least six hours. Although you don’t need to bake a tiramisu, the patience aspect of this dessert is to let it set before digging in.
