Immerse yourself in the world of Italian desserts with this classic Tiramisu recipe, which offers a perfect balance of creamy and coffee flavors. This recipe layers ladyfinger biscuits soaked in espresso with a rich and airy blend of egg yolks, sugar, whipped cream, and mascarpone cheese, all finished with a dusting of cocoa powder.
Why You’ll Love This: This Tiramisu recipe is a delightful journey through textures and tastes, combining the boldness of espresso with the smoothness of mascarpone and the lightness of whipped cream. It’s a no-bake dessert that impresses with its elegant layers and indulgent flavors, making it a favorite for anyone who tries it.
Perfect Occasion: Ideal for any celebration, this Tiramisu shines as the finale to a dinner party, a special date night dessert, or a festive holiday treat. Its sophisticated layers and exquisite taste make it a standout dish that’s sure to captivate your guests’ palates and hearts.
Decoration Tips: For an enchanting presentation, chill the Tiramisu until it’s time to serve, then dust it generously with cocoa powder for a velvety finish. Serve individual portions with a mint leaf or a few fresh berries for a pop of color and freshness that contrasts beautifully with the rich dessert.
Ingredients:
- 3 egg yolks
- Slightly more than half a cup of sugar
- 2 shots of espresso (traditionally, coffee liqueur is used)
- Ladyfinger biscuits
- 7 ounces of cream
- 8 ounces of mascarpone cheese
- 2 tablespoons of cocoa powder (for dusting)
Instructions:
- Combine egg yolks and sugar in a heatproof bowl.
- Fill a pot with a little water and place it on medium heat until it simmers. Then, reduce the heat and place the bowl with the egg mixture on top (ensure the bowl doesn’t touch the water).
- Whisk vigorously for about 6-7 minutes until the mixture thickens and lightens in color. Do not stop whisking to prevent clumps.
- Once thickened and lightened, remove from heat and let it cool.
- Meanwhile, whip the cream and mascarpone cheese separately until stiff peaks form, then fold them together until the mixture is firm and holds its shape.
- Gently fold the cooled egg mixture into the whipped mascarpone mixture.
- Dip the ladyfingers one by one into the espresso and lay them in a dish to create a single layer.
- Pour half of the mascarpone mixture over the ladyfingers and spread evenly.
- Add another layer of espresso-dipped ladyfingers.
- Top with the remaining mascarpone mixture and smooth the surface.
- Refrigerate for about 4 hours.
- Just before serving, dust the top with cocoa powder for a beautiful finish.
Enjoy this heavenly dessert that blends the rich flavors of coffee and cocoa with the creamy textures of mascarpone and whipped cream.
