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🍰 Tiramisù


⏲ Total Time
4.00 hours

🧂 Ingredients

  • 🥚 4 large egg yolks
  • 🍬 0.5 cup sugar
  • 🥛 0.75 cup heavy cream
  • 🧀 8 oz mascarpone
  • ☕ 1.75 cups espresso or very strong coffee
  • 🥃 2 Tbsp rum or cognac
  • 🍫 2 Tbsp cocoa powder
  • 🥖 24 ladyfinger
  • 🍫 1.5 oz chocolate (optional)

🍳 Cookware

  • 1 electric mixer
  • 1 large bowl
  • 1 medium bowl
  • 1 8x8-inch dish or a 9-inch round cake pan

📝 Instructions

Step 1

Using an electric mixer in a medium bowl, whip together egg yolks and 1/4 cup/50 grams sugar until very pale yellow and about tripled in volume. A slight ribbon should fall from the beaters (or whisk attachment) when lifted from the bowl. Transfer mixture to a large bowl, wiping out the medium bowl used to whip the yolks and set aside.

Step 2

In the medium bowl, whip heavy cream and remaining 1/4 cup/50 grams sugar until it creates soft-medium peaks. Add mascarpone and continue to whip until it creates a soft, spreadable mixture with medium peaks. Gently fold the mascarpone mixture into the sweetened egg yolks until combined.

Step 3

Combine espresso or very strong coffee and rum or cognac in a shallow bowl and set aside.

Step 4

Using a sifter, dust the bottom of a 2-quart baking dish (an 8x8-inch dish or a 9-inch round cake pan would also work here) with 1 tablespoon cocoa powder.

Step 5

Working one at a time, quickly dip each ladyfinger into the espresso mixture

Step 6

Dust top layer with remaining tablespoon of cocoa powder. Top with shaved or finely grated chocolate (optional), if desired.

Step 7

Cover with plastic wrap and let chill in the refrigerator for at least 4 hours (if you can wait 24 hours, all the better) before slicing or scooping to serve.

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