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Tiramisu

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A classic Tiramisu dessert combining espresso, mascarpone cream, and delicate ladyfingers for a rich, creamy experience.

Ingredients

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  • 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
  • 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 a large 9×13-inch baking pan and set it aside. Line with parchment if you prefer easier serving.
  2. In a shallow bowl, whisk together the espresso and Grand Marnier if using.
  3. Quickly dip each ladyfinger into the espresso mixture and arrange them in the baking pan to form a solid layer.
  4. In a mixing bowl, combine the cold mascarpone and the dark rum. Mix on medium speed until smooth.
  5. In a double boiler, whisk the egg yolks with 1/4 cup of the sugar until foamy. Fold warm yolk mixture into the mascarpone.
  6. In another bowl, whip the heavy cream with the vanilla until medium peaks form and fold into the mascarpone mixture.
  7. Beat the egg whites with the remaining sugar until stiff peaks form and fold into the mascarpone mixture.
  8. Spread half of the mascarpone cream over the first layer of ladyfingers.
  9. Dip remaining ladyfingers in the espresso and layer on top. Spread remaining mascarpone cream on top.
  10. Refrigerate uncovered for 2 to 3 hours, then dust with cocoa, cover, and refrigerate for at least 8 to 9 hours or overnight. Slice and serve chilled.

Notes

Use pasteurized eggs for safety. Store covered in the refrigerator for up to 3 days or freeze for up to 1 month without cocoa dusting.

Nutrition

Find it online: https://easydishestomake.com/tiramisu-dessert-recipe/