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Inside look of a tiramisu
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Italian Tiramisu

Coffee soaked ladyfinger cookies layered with sweet mascarpone cream.
Course Dessert
Cuisine Italian
Keyword italian tiramisu
Prep Time 30 minutes
4 hours
Servings 12 servings
Author Dikla Levy Frances

Ingredients

  • 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

  • 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.
  • 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).
  • In a separate bowl, beat the mascarpone cheese for about 30 seconds.
  • Pour in the whipped cream and whip until the mixture is thick.
  • Fold in the yolk mixture.

To Assemble

  • Dip the ladyfingers, one cookie at a time, the coffee and line them in an 8x8-inch pan.
  • Spread half of the cream over the cookies.
  • Repeat with another layer of cookies, and spread the rest of the cream (or pipe it over).
  • 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.

Notes

    • Store in the refrigerator for up to three days. 
    • To freeze, cover with plastic wrap or place in an airtight container and freeze for up to 4 weeks. When ready, allow to defrost in the refrigerator the night before and remember that the texture might change.
    • Use high-quality ingredients for the best results. Ladyfingers made in Italy tend to hold their shape and texture best.
    • Only dip the ladyfinger for about 1-2 seconds. Otherwise, they will soak too much of the coffee mixture and lose some of their texture.
    • Ensure the mascarpone cheese is at room temperature for a smooth texture; if cold, you will get a lumpy cream instead of an airy mascarpone cream. 
    • Whipping the egg yolks and sugar over a boiler is a form of pasteurizing. If you are not worried about food safety and would like to skip this part, use pasteurized eggs.
    • Traditional tiramisu recipe calls for espresso coffee, but you can use any of your favorite coffee. The strength of the coffee will determine how much coffee flavor the dessert will have.
    • Do not serve the Tiramisu right away; allow it to set in the refrigerator for a minimum of four hours or even overnight.
    • Use any 8,9 dish you have available, square, round, or oval. Make sure it is deep enough to fill the four layers.