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Classic Italian Tiramisu Recipe

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3.9 from 6 reviews

This Classic Italian Tiramisu is a luxurious no-bake dessert made with layers of espresso-dipped ladyfinger cookies and a rich, creamy mascarpone mixture. Lightly dusted with cocoa powder, it's a perfect elegant treat that sets in the fridge and requires no baking, making it an easy yet impressive Italian favorite.

Ingredients

For the Espresso Mixture

  • 1/4 cup Dutch Processed cocoa powder, plus more for dusting
  • 1 cup brewed espresso (optionally add a few tablespoons of dark rum)
  • 1 tablespoon vanilla extract

For the Cream Mixture

  • 5 large egg yolks, cold (preferably pasteurized)
  • 1/2 cup white sugar
  • 1/4 teaspoon kosher salt
  • 16 ounces mascarpone cheese, chilled
  • 1.75 cups heavy cream, chilled

Other

  • 28 hard ladyfinger cookies

Instructions

  1. Prepare espresso mixture: Whisk together cocoa powder, brewed espresso and vanilla extract in a bowl until smooth. Set this espresso-cocoa mixture aside for dipping the ladyfingers later.
  2. Make mascarpone cream: Using a stand or hand mixer, beat the cold egg yolks with sugar until pale and thick, about 5 minutes. Add kosher salt and mascarpone cheese, continuing to whip until smooth and creamy. Gradually add chilled heavy cream and whip until the mixture becomes light, fluffy, smooth, and can hold a soft peak.
  3. Assemble the tiramisu: Quickly dunk each ladyfinger into the espresso mixture, just long enough to soak but not become soggy. Arrange a first layer of dipped ladyfingers evenly in a 7x11 oval baking dish. Spread half of the mascarpone cream mixture over the ladyfingers using the back of a metal spoon, smoothing it out evenly. Lightly dust this layer with cocoa powder. Repeat with another layer of dipped ladyfingers and the remaining mascarpone cream, finishing by dusting the top generously with cocoa powder.
  4. Chill and serve: Cover the assembled tiramisu tightly with plastic wrap and refrigerate for at least 2 hours to let the flavors meld and the dessert set. Serve chilled.

Notes

  • Use pasteurized eggs for safety since this dessert is not cooked.
  • Dunk ladyfingers quickly to prevent sogginess.
  • You can add a splash of dark rum or coffee liqueur to the espresso mixture for extra flavor.
  • Chilling time can be extended up to overnight for best texture.
  • Ensure mascarpone and cream are well chilled before whipping for optimal texture.
  • If you prefer, cocoa powder dusting can be increased or decreased according to taste.

Find it online: https://dishcooks.com/classic-italian-tiramisu-recipe/