Tiramisu

Classic Tiramisu Recipe

Prep Time: 30 minutes
Cook Time: 20 minutes
Chilling Time: 8 hours
Total Time: 8 hours 50 minutes

Ingredients

• 3 large egg yolks

• ⅓ cup (about 67 g) granulated sugar

• ⅛ teaspoon salt

• 12 ounces (340 g) cold mascarpone cheese

• 1 teaspoon pure vanilla extract

• ¾ cup (180 ml) cold heavy whipping cream

• 1 cup (240 ml) cold espresso

• 2 tablespoons (30 ml) Kahlúa

• 20–22 ladyfingers

• 2 tablespoons (11 g) unsweetened cocoa powder

Instructions

1. In a heatproof bowl, whisk together the egg yolks, sugar, and salt until combined.

2. Place the bowl over a saucepan of gently simmering water, making sure the bottom of the bowl does not touch the water. Whisk continuously until the mixture becomes pale, slightly thickened, and reaches 165–170°F. This should take about 10–13 minutes.

3. Remove the bowl from the heat and let the mixture cool slightly for 5–10 minutes.

4. Add the cold mascarpone and vanilla extract to the egg mixture. Whisk gently until smooth and fully incorporated, taking care not to overmix.

5. In a separate chilled bowl, whip the heavy cream to medium-stiff peaks.

6. Gently fold half of the whipped cream into the mascarpone mixture. Once incorporated, fold in the remaining whipped cream until smooth and airy. Set aside.

7. In a shallow dish, stir together the cold espresso and Kahlúa.

8. Briefly dip each ladyfinger into the coffee mixture, one at a time, and arrange half of them in a single layer in an 8×8-inch (or similar) baking dish.

9. Spread half of the mascarpone cream evenly over the ladyfingers. Add a second layer of dipped ladyfingers, then cover with the remaining mascarpone mixture.

10. Finish by dusting the top generously with cocoa powder.

11. Cover and refrigerate for at least 8 hours, preferably overnight, before slicing and serving.