I love making tiramisu for a decadent and irresistible dessert. The way the flavors meld together always impresses my guests and brings smiles to their faces.
ingredient
- 3 large egg yolks
- 5 tablespoons coffee liqueur, divided
- ½ cup granulated sugar, divided
- 1 ½ teaspoons vanilla extract
- 8 ounces mascarpone cheese
- ¾ cup heavy cream
- 1 ¼ cups coffee, room temperature
- 24 ladyfinger cookies, 7-ounce package
- 2 tablespoons cocoa powder
Directions
- Cook the Egg Mixture – In a medium heatproof bowl, add egg yolks, 2 tablespoons coffee liqueur, ¼ cup of sugar, and vanilla. Set the bowl on top of a saucepan filled with about 1-inch water. The bowl should not touch the water.
- Bring the water to barely a simmer and vigorously whisk until the mixture is foamy and reaches around 140ºF (60ºC) on a thermometer, about 5 minutes. Turn off the heat and take the bowl off of the pot.
- Add the Mascarpone – Add mascarpone cheese to the egg mixture and whisk until smooth.
- Whip the Heavy Cream – In a separate medium bowl, vigorously whisk the heavy whipping cream and ¼ cup sugar until medium peaks form. Gently fold ⅓ of the whipped cream mixture into the mascarpone mixture. Then add the remaining whipped cream, and fold until just combined.
- Assemble the Layers – In a large bowl, combine coffee and 3 tablespoons of coffee liqueur. Working one ladyfinger at a time, dip it into the liquid, about 2 seconds per side. Transfer to an 8-inch square baking dish. Dip just enough for the first layer.
- Spread half of the mascarpone mixture over the ladyfingers. Dip the remaining pieces, and arrange them on top of the cream layer. Then spread the remaining mascarpone evenly on top.
- Add Cocoa and Chill – Sprinkle some of the cocoa powder evenly over the baking dish. Clean the edges of the dish as needed. Cover with foil and refrigerate for at least 8 hours or up to 5 days.
- To Serve – Allow the tiramisu to sit at room temperature for 20 minutes before serving. Sprinkle with more dry cocoa powder if desired.
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