Tiramisu

Taste of Cofrancesco
Aug 13
2 min read

Prep Time: 40 mins	Chill Time: At least 6 hr (preferably overnight)
Total Time: About 6 hr 40 mins	Serves: 12

Tiramisu is one of Italy's most recognizable desserts, though it's relatively young compared with many of the country's culinary classics. Generally associated with the Veneto region and popularized during the second half of the 20th century, its name comes from the Italian tirami su, meaning "pick me up," a fitting reference to the espresso at the heart of the dessert.

This version stays close to the classic combination of coffee-soaked ladyfingers, mascarpone, eggs, and cocoa, with whipped cream folded into the filling for a beautifully light texture. There is no baking required, but tiramisu does benefit from time: several hours in the refrigerator allow the layers to soften, the filling to set, and the coffee flavor to permeate the ladyfingers. Make it the night before and finish with a generous dusting of cocoa just before serving.

Ingredients

For the Filling

• 6 large egg yolks

• ¾ cup granulated sugar

• 1 pound (16 ounces) mascarpone cheese, softened

• 1½ cups heavy whipping cream

• 1 teaspoon pure vanilla extract

For the Coffee Layer

• 2 cups strong brewed espresso or coffee, cooled

• 2 tablespoons coffee liqueur, such as Kahlúa, optional

For Assembly

• 2 (7-ounce) packages ladyfinger cookies, about 48 ladyfingers

• unsweetened cocoa powder, for dusting

Instructions

Prepare the Mascarpone Filling

In a large heatproof bowl, whisk together the egg yolks and sugar. Set the bowl over a saucepan of gently simmering water, making sure the bottom of the bowl does not touch the water. Whisk constantly for 6–8 minutes, until the mixture becomes pale, thick, and reaches 160°F (71°C).
Remove from the heat and allow to cool for about 10 minutes.
Beat in the mascarpone cheese until smooth and fully incorporated.
In a separate bowl, whip the heavy cream and vanilla until medium peaks form. Gently fold the whipped cream into the mascarpone mixture until no streaks remain.

Prepare the Coffee

Combine the cooled espresso and coffee liqueur, if using, in a shallow dish.

Assemble

Quickly dip each ladyfinger into the coffee mixture, about 1 second per side. They should be moistened but not soggy.

Arrange a single layer of soaked ladyfingers in the bottom of a 9 × 13-inch baking dish. Spread half of the mascarpone filling evenly over the ladyfingers.