Tiramisu is an Italian dessert made with ladyfingers dipped in strong coffee and layered with sweet and fluffy mascarpone custard. It is finished with a dusting of cocoa. This dessert is a true royalty!
Recipe instructions Tiramisu
Whisk together coffee and espresso powder in a shallow bowl. Set aside to cool to room temperature.
In a medium saucepan, bring about 1 inch of water to a simmer over medium-high heat, then reduce heat to moderately low.
Add egg yolks, sugar, and salt to a heatproof bowl (one that will fit over the saucepan without touching water). Whisk well, then set the bowl over the saucepan.
Whisk the mixture constantly over heat until it reaches 160 degrees on an instant-read food thermometer. Remember to occasionally scrape down the sides of the bowl with a whisk or spatula to prevent cooked eggs from sticking. Once the mixture reaches the desired temperature, remove it from the heat.
Immediately use an electric hand mixer set on medium speed to beat the mixture until it becomes thick and pale, which should take about 3 minutes. This should take about 6 to 10 minutes. Allow the mixture to cool to 90 to 95 degrees, stirring occasionally. This should take about 20 minutes.
Clean the beater blades and dry them using cold water. In a large mixing bowl, beat heavy cream on medium-low speed for a few minutes, then increase to high and beat until stiff peaks form.
Add mascarpone and vanilla to the cooled egg mixture. Use a hand mixer on low speed to blend until just combined and the mixture is smooth.
Fold the egg yolk mixture into the whipped heavy cream. Combine the mixtures by folding them together. Chill the mixture.
Working with one ladyfinger at a time, quickly dip each side in the coffee mixture. Transfer to a 13 x 9-inch pan. Repeat with the remaining ladyfingers, lining them up side by side and cutting them to fit as needed.
Spread half of the mascarpone mixture over the ladyfingers, using an offset spatula to create an even layer.
Finally, dust the entire top surface evenly with 1 1/2 Tbsp of cocoa powder.
Repeat the process of dipping and layering with the remaining half of the ladyfingers. Then, add the remaining half of the mascarpone mixture on top. Just before serving, sprinkle the remaining two tablespoons of cocoa powder on top.
Cover and refrigerate the dish for four hours.
Cut the dessert into slices and serve. It can be stored in the refrigerator for up to three days.
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