Italian Tiramisu
Coffee soaked ladyfinger cookies layered with sweet mascarpone cream.
- Prep time
- 30 min
- Cook time
- 31 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 Cup Espresso or strong coffee ((240ml))
- 2 tablespoons Chopped dark chocolate (optional) ((30g))
- 1 tablespoon Sugar
- 5 Large Egg yolks, at room temperature
- 3/4 Cup Sugar ((150g))
- 2 Cups Mascarpone Cheese (2-8oz containers) at room temperature ((450g))
- 1 1/2 Cups Heavy Cream, very cold ((350ml))
- 36 Ladyfingers
Instructions
- 1
Place the chopped chocolate and sugar in a medium bowl, and pour the hot coffee over. Allow to sit for one minute, then gently stir until the chocolate has melted. Set aside to cool.
- 2
In a medium-sized pan, bring water to a simmer. The water should be about 1 inch deep. Place a bowl with the egg yolks and sugar over the pan as the water is simmering. Whisk the yolks and sugar until the sugar has dissolved and the mixture has reached 160F. Remove from the stove and whisk until the mixture has cooled, and is light and thick. (I like to use an electric mixer).
- 3
In a separate bowl, beat the mascarpone cheese for about 30 seconds.
- 4
Pour in the whipped cream and whip until the mixture is thick.
- 5
Fold in the yolk mixture.
- 6
Dip the ladyfingers, one cookie at a time, the coffee and line them in an 8x8-inch pan.
- 7
Spread half of the cream over the cookies.
- 8
Repeat with another layer of cookies, and spread the rest of the cream (or pipe it over).
- 9
Place in the refrigerator to set for about four hours. Before serving, dust the top layer of the cream with cocoa powder, or chocolate shavings.