Classic Tiramisu
Classic Tiramisu
An authentic Italian tiramisu with layers of espresso-soaked ladyfingers and a rich, creamy mascarpone filling, finished with a dusting of cocoa powder. No-bake and made for making ahead.
Ingredients
Method
- Combine the cooled espresso and coffee liqueur (if using) in a shallow dish. Set aside.
- In a heatproof bowl set over a pot of gently simmering water (double boiler), whisk the egg yolks, sugar, and milk together. Cook, whisking constantly, for 8-10 minutes until the mixture thickens and reaches 160F (71C). Remove from heat and let cool to room temperature, whisking occasionally.
- Whisk the mascarpone into the cooled egg mixture until smooth and well combined.
- In a separate bowl, whip the heavy cream to stiff peaks. Gently fold the whipped cream into the mascarpone mixture in two additions until no streaks remain.
- Quickly dip each ladyfinger into the coffee mixture for about 1 second per side (do not let them get soggy), then arrange in a single layer in the bottom of a 9×13-inch dish.
- Spread half of the mascarpone cream evenly over the ladyfingers. Repeat with a second layer of dipped ladyfingers and the remaining mascarpone cream, smoothing the top.
- Cover and refrigerate for at least 4 hours, preferably overnight, to let the layers set and the flavors meld.
- Just before serving, dust the top generously with cocoa powder. Slice and serve chilled.
