Prep Time: 45 mins | Refrigeration Time: 1 day | Total Time: 1 day 45 mins | Servings: 16
Nothing beats this Italian dessert with layers of espresso-soaked ladyfingers and mascarpone. Chill for at least 24 hours, preferably 48 hours. Right before serving, this heavenly dessert is dusted with cocoa powder for that extra goodness! You can even whip this up in advance to save time.
INGREDIENTS
¾ cup white sugar
6 egg yolks pasteurized, room temperature
⅔ cup milk
1 teaspoon vanilla extract
1 ¼ cup heavy cream
1 tablespoon sugar
½ cup espresso or strongly brewed coffee room temperature
¼ cup rum
1 pound mascarpone cheese room temperature
1 tablespoon unsweetened cocoa for dusting
1 package ladyfinger cookies like Savoiardi 7 ounces (about 28 ladyfingers total)
How to make Tiramisu
Step 1: Place the egg yolks and 3/4 cup sugar in a medium bowl. Mix well using an electric mixer. Pour in the milk and mix again until smooth and light yellow colour.
Step 2: In a saucepan, pour the mixture and cook on medium heat, stirring often, until it boils. Gently boil the mixture for about a minute or two, then take the pan off the heat. Let the mixture cool for a little, then tightly cover and store in the fridge for about an hour.
Step 3: Beat the cream with vanilla and a tbsp sugar in a medium bowl until stiff peaks form. Make sure not to over mix the mixture.
Step 4: Take the yolk mixture from the fridge, then stir in the mascarpone until smooth. Fold in the whipped cream.
Step 5: Combine the coffee and rum in a small bowl. Into the mixture, dip the ladyfingers just enough to get each ladyfinger wet.
Step 6: In the bottom of a 9 x 9-inch baking dish, arrange half of the ladyfingers. Over the ladyfingers, spoon half of the mascarpone cream filling. Duplicate the layers.
Step 7: Tent the dish and keep it in the fridge for at least 24 hours up to 48 hours to ensure the flavours mix.
Step 8: Before serving, sprinkle the Tiramisu with cocoa powder. Enjoy!
NUTRITION FACTS:
Calories: 357.49kcal (18%), Carbohydrates: 26.98g (9%), Protein: 6.46g (13%), Fat: 23.83g (37%), Saturated Fat: 13.82g (86%), Cholesterol: 182.37mg (61%), Sodium: 67.05mg (3%), Potassium: 68.85mg (2%), Fiber: 0.35g (1%), Sugar: 10.71g (12%), Vitamin A: 924.75IU (18%), Vitamin C: 0.11mg, Calcium: 84.43mg (8%), Iron: 1.12mg (6%)
Ingredients
- ¾ cup white sugar
- 6 egg yolks pasteurized, room temperature
- ⅔ cup milk
- 1 teaspoon vanilla extract
- 1 ¼ cup heavy cream
- 1 tablespoon sugar
- ½ cup espresso or strongly brewed coffee room temperature
- ¼ cup rum
- 1 pound mascarpone cheese room temperature
- 1 tablespoon unsweetened cocoa for dusting
- 1 package ladyfinger cookies like Savoiardi 7 ounces (about 28 ladyfingers total)
Instructions
Step 1: Place the egg yolks and 3/4 cup sugar in a medium bowl. Mix well using an electric mixer. Pour in the milk and mix again until smooth and light yellow colour.
Step 2: In a saucepan, pour the mixture and cook on medium heat, stirring often, until it boils. Gently boil the mixture for about a minute or two, then take the pan off the heat. Let the mixture cool for a little, then tightly cover and store in the fridge for about an hour.
Step 3: Beat the cream with vanilla and a tbsp sugar in a medium bowl until stiff peaks form. Make sure not to over mix the mixture.
Step 4: Take the yolk mixture from the fridge, then stir in the mascarpone until smooth. Fold in the whipped cream.
Step 5: Combine the coffee and rum in a small bowl. Into the mixture, dip the ladyfingers just enough to get each ladyfinger wet.
Step 6: In the bottom of a 9 x 9-inch baking dish, arrange half of the ladyfingers. Over the ladyfingers, spoon half of the mascarpone cream filling. Duplicate the layers.
Step 7: Tent the dish and keep it in the fridge for at least 24 hours up to 48 hours to ensure the flavours mix.
Step 8: Before serving, sprinkle the Tiramisu with cocoa powder. Enjoy!
