If you've never made Tiramisu at home, now's the time to start. This classic Italian dessert is creamy, coffee-infused, and utterly indulgent. It's a guaranteed crowd-pleaser for any occasion, from dinner parties to cozy nights in.
Egg yolks provide a rich, creamy base for the dessert. They help thicken the mixture when heated with sugar. Granulated sugar sweetens the recipe and balances the bitterness of the coffee. Whole milk adds a subtle creaminess to the custard-like base. Mascarpone cheese is the star of tiramisu, offering a smooth, luxurious texture. Heavy cream is whipped to add lightness and volume to the mascarpone mixture. Brewed espresso gives the dessert its signature coffee flavor; make sure it’s cooled before using. Coffee liqueur enhances the coffee flavor and adds a bit of warmth. Ladyfingers act as the sponge layer, absorbing all the coffee goodness. Unsweetened cocoa powder finishes the dish, adding a touch of chocolate bitterness to balance the sweet cream.
For a delightful presentation, serve tiramisu chilled in individual glasses or ramekins. Pair it with a light dessert wine like Vin Santo or a simple glass of Prosecco to complement its richness.
Start by whisking together the egg yolks and sugar in a heatproof bowl. Place this over a saucepan of simmering water, whisking constantly for about 5-7 minutes. You’re looking for a pale, thick mixture. Once it’s ready, remove it from heat and let it cool slightly.
Next, gently fold the mascarpone cheese into the egg mixture. You want it smooth, without any lumps. In a separate bowl, whip the heavy cream until stiff peaks form. Be gentle as you fold the whipped cream into the mascarpone mixture until everything is well combined.
Now, for the dipping station: combine the espresso and coffee liqueur in a shallow dish. Dip each ladyfinger quickly, ensuring they're soaked but not falling apart.
Arrange a layer of soaked ladyfingers in a 9x13 inch dish. Spread half of the mascarpone mixture over them. Repeat with another layer of soaked ladyfingers and the remaining mascarpone mixture.
Cover the dish and refrigerate for at least 4 hours, though overnight is best to let the flavors meld together. Before serving, dust the top with unsweetened cocoa powder for that classic finish.
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