Tiramisu is a classic Italian no-bake dessert made with layers of ladyfingers and mascarpone custard cream (no raw eggs!). Truly the best homemade tiramisu.
Ingredients
1 1/2 cups espresso (or strong coffee), room temperature
40 ladyfingers
6 egg yolks (large)
1 cup granulated sugar
16 oz mascarpone cold
2 cups heavy whipping cream cold
2 tsp vanilla extract
2-3 Tbsp unsweetened cocoa powder to dust the top
Chocolate shave (for garnishing)
Instructions
Whisk together yolks and sugar. Place over steam (on a saucepan with simmering water) and whisk 9-10 minutes on low heat until the mixture is lighter in color and slightly thickened. Remove from heat and let cool slightly while doing step 3.
Beat together 16 oz mascarpone , 2tsp vanilla extract and 2 Tbsp espresso. Use an electric hand mixer to beat in the warm yolk mixture until well incorporated.
In a separate bowl, beat cold heavy whipping cream until medium peaks form (about 3-4 minutes). Use a spatula to fold half of the whipped cream into mascarpone cream then blend in remaining whipped cream, just until incorporated. Do not overfold or it will become grainy.
In a bowl, stir together 1 1/2 cups espresso. Quickly dip half of the ladyfingers, one at a time and arrange in a single layer in the bottom of a 9×13 casserole dish. Dip once on each side so they are moist but do not soak ladyfingers or the cake will collapse.
Spread half of the cream over the first layer of ladyfingers. Dip and arrange remaining ladyfingers. Spread remaining cream. Refrigerate overnight. Dust with cocoa powder before serving. It is ok to dust with cocoa ahead of time – it will just darken it in color from the moisture.
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