Recipes

Tiramisu

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Tiramisu

Tiramisu

amanda

Equipment

  • - Spatula (for mixing ingredents like mascarpone cheese and coffee-soaked ladyfingers)

  • - Mixing bowl (1 for mascarpone mixture, 1 for coffee and gelatin combination)

  • - Glass baking dish (8x8 inches or similar size)

  • - Whisk (for whipping egg yolks to create a smooth custard)

  • - Rubber spatula (for spreading layers of coffee-dipped ladyfingers and mascarpone cream)

  • - Ladle or large measuring cup (for pouring the coffee mixture onto ladyfingers)

  • - Electric mixer (optional, for whipping heavy cream and beating egg yolks)

  • - Cake stand or large flat serving plate (ideal for displaying finished Tiramisu)

  • - Digital kitchen scale (optional, for precise measurement of ingredients)

  • - Cutting board and knife (for preparing other components like cocoa powder or vanilla pods)

Ingredients

  • 2 cups boiling-hot water

  • 3 tablespoons instant-espresso powder

  • 1/2 cup plus 1 tablespoon sugar, divided

  • 3 tablespoons Tia Maria (coffee liqueur)

  • 4 large egg yolks

  • 1/3 cup dry Marsala

  • 1 pound mascarpone (2 1/2 cups)

  • 1 cup chilled heavy cream

  • 36 savoiardi (crisp Italian ladyfingers; from two 7-ounce packages)

  • Unsweetened cocoa powder for dusting

Instructions

1

Instruction 1

Stir together water, espresso powder, 1 tablespoon sugar, and Tia Maria in a shallow bowl until sugar has dissolved, then cool.
2

Instruction 2

Beat egg yolks, Marsala, and remaining 1/2 cup sugar in a metal bowl set over a saucepan of barely simmering water using a whisk or handheld electric mixer until tripled in volume, 5 to 8 minutes. Remove bowl from heat. Beat in mascarpone until just combined.
3

Instruction 3

Beat cream in a large bowl until it holds stiff peaks.
4

Instruction 4

Fold mascarpone mixture into whipped cream gently but thoroughly.
5

Instruction 5

Dipping both sides of each ladyfinger into coffee mixture, line bottom of a 13- by 9- by 3-inch baking pan with 18 ladyfingers in 3 rows, trimming edges to fit if necessary. Spread half of mascarpone filling on top. Dip remaining 18 ladyfingers in coffee and arrange over filling in pan.
6

Instruction 6

Spread remaining mascarpone filling on top and dust with cocoa. Chill, covered, at least 6 hours.
7

Instruction 7

Let tiramisu stand at room temperature 30 minutes before serving, then dust with more cocoa.
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