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Classic Italian Tiramisu

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A delightful balance of strong espresso, silky mascarpone, and airy whipped cream, perfect for any occasion.

Ingredients

Scale
  • 1 cup very strongly prepared espresso, warm or room temperature
  • 5 Tablespoons Grand Marnier (optional)
  • 40–45 ladyfingers
  • 16 ounces mascarpone, cold
  • 2 Tablespoons dark rum (optional)
  • 4 large pasteurized eggs, separated
  • 1/2 cup granulated sugar, divided
  • 2 cups heavy cream or heavy whipping cream
  • 1/2 teaspoon pure vanilla extract
  • 1/8 teaspoon salt
  • Unsweetened natural or Dutch-process cocoa powder for dusting

Instructions

  1. Prepare the pan by placing a large 9×13-inch baking pan on your counter.
  2. Make the espresso dipping mixture in a shallow bowl with espresso and Grand Marnier if using.
  3. Soak the first layer of ladyfingers by quickly dipping each into the espresso mixture and arrange in the baking pan.
  4. Smooth the mascarpone by mixing it with dark rum until lump-free.
  5. Cook the egg yolk custard in a double boiler with 1/4 cup of sugar until foamy.
  6. Whip the cream with the vanilla extract until medium peaks form.
  7. Whip and fold the egg whites with salt until stiff peaks form, then fold into the mascarpone mixture.
  8. Assemble the first cream layer over the ladyfingers.
  9. Add the second layer with remaining ladyfingers and spread the remaining mascarpone cream on top.
  10. Chill the tiramisu uncovered for 2-3 hours, then dust with cocoa and cover it for an overnight chill.
  11. Slice and serve the tiramisu chilled.

Notes

For best texture, dust cocoa just before serving. Use pasteurized eggs to minimize food safety concerns.

Nutrition

Keywords: tiramisu, Italian dessert, coffee dessert

Find it online: https://swifttasty.com/tiramisu-recipe-delicious-coffee-flavored-dessert/