Tiramisu
Italian classic dessert!
Servings Prep Time
6servings 40-60minutes
Servings Prep Time
6servings 40-60minutes
Ingredients
Instructions
  1. Make espresso and let it cool to room temperature.
  2. Bring water to boil, reduce heat to low, and over a double boiler while whisking constantly, heat up the mixture of egg yolks and granulated sugar. It will take about 10-15 minutes until the yolk mixture thickens up. Put it aside and let it cool to room temperature or quickly cool off in a cold water bath. Stir occasionally to prevent crust forming.
  3. Add mascarpone to the yolks and whisk until smooth and unified.
  4. In a medium size bowl, whip cream to stiff peaks.
  5. Using a large silicone spatula carefully fold in whipped cream to the egg yolk and mascarpone mixture.
  6. Pour espresso and Kahlúa in a flat bottomed bowl big enough to dip lady fingers biscuits.
  7. Dip lady fingers biscuit one at the time into the espresso and Kahlúa mixture. Do not soak it! Just put it in briefly, flip it to the other side and than take it out.
  8. Line the bottom of 25 cm x 20 cm x 6 cm (10″ x 8″x 2 1/2″) glass dish with dipped lady fingers.
  9. Spread evenly half of the prepared cream mixture over the layer of lady fingers.
  10. Using the same procedure create another layer of dipped lady fingers on top of the cream layer.
  11. Spread evenly another half of the cream. Cover the dish with cling film and refrigerate at least 24 hours and best 48 hours before serving.
  12. Dust with unsweetened cocoa before serving.
Recipe Notes
  • egg yolks need to thicken up substantially. Too thin mixture will result in Tiramisu not being stiff enough to keep its shape.
  • whipped cream needs to be carefully whipped to stiff peaks but avoiding over whipping and forming butter. Do not rush it, start at low speed and increase the speed over the 10 minutes. Otherwise Tiramisu might turn out looking deflated.
  • fold whipped cream to egg and mascarpone mixture by simply cutting through the middle of the batter with silicone spatula. Cut in and then scoop from to the bottom of the bowl to the side wall. Lift the spatula out, rotate your wrist and let the batter fold over by itself. Rotate the bowl and repeat until you obtained fluffy and unified cream.
  • use Savoiardi (Italian Ladyfingers biscuits), there is no substitute