Ingredients (~10 servings)
- 4 egg yolks
- 1/2 cup sugar
- 12 oz mascarpone cheese, cold
- 1 1/4 cups heavy cream, cold
- 1 1/2 tsp vanilla bean paste
- 1 tsp espresso powder
- 1/4 tsp kosher salt
- 22-25 ladyfingers
- 1 cup strong coffee, cooled
- 2 Tbsp espresso liqueur
- 1 Tbsp sugar
- 2 tsp espresso powder
- 3 Tbsp cocoa powder for dusting
Make the Custard Base
Fill a small saucepan with 2 inches of water and bring to a boil over medium heat; once boiling, reduce to medium-low.
In a heat-safe medium mixing bowl, whisk together egg yolks and 1/2 cup sugar. Place the bowl on top of the saucepan to create a double boiler.
Whisk constantly for ~10-12 minutes until the sugar completely dissolves and the mixture turns pale yellow. To test if it’s ready, dab a small amount between your fingers – if you feel sugar granules, keep cooking and whisking.
Set aside to cool for ~15-20 minutes.
Whip the Cream Mixture
In a stand mixer bowl, combine heavy cream, vanilla bean paste, 1 tsp espresso powder, and kosher salt. Using the whisk attachment, beat on medium speed until you see ribbons form in the cream – this takes ~3-4 minutes.
Add the cold mascarpone and cooled egg yolk mixture; mix on medium speed for 2 more minutes until smooth and creamy.
Don’t overmix here or the mascarpone can break and turn grainy.
Prepare the Coffee Mixture and Assemble
In a medium bowl, whisk together coffee, espresso liqueur, 1 Tbsp sugar, and 2 tsp espresso powder until the sugar dissolves.
Working one at a time, quickly dip each ladyfinger into the coffee mixture and arrange in an even layer in a 9×13 baking dish. You want them soaked but not falling apart.
Spread half the mascarpone cream over the first layer of ladyfingers. Dip the remaining ladyfingers and create a second layer, then top with the rest of the cream.
Cover with plastic wrap and refrigerate for at least 4 hours, but overnight is better – the flavors really develop and the ladyfingers soften to the perfect texture.
Serve with Cocoa Dusting
Right before serving, dust the top generously with cocoa powder using a fine-mesh sieve.
Cut into squares and serve chilled. The tiramisu will keep covered in the fridge for up to 3 days.
Authentic Italian Tiramisu
Ingredients
Ingredients (~10 servings)
- 4 egg yolks
- 1/2 cup sugar
- 12 oz mascarpone cheese cold
- 1 1/4 cups heavy cream cold
- 1 1/2 tsp vanilla bean paste
- 1 tsp espresso powder
- 1/4 tsp kosher salt
- 22-25 ladyfingers
- 1 cup strong coffee cooled
- 2 Tbsp espresso liqueur
- 1 Tbsp sugar
- 2 tsp espresso powder
- 3 Tbsp cocoa powder for dusting
Instructions
- Bring 2 inches of water to boil in a saucepan, then reduce to medium-low.
- Whisk egg yolks and 1/2 cup sugar in a heat-safe bowl over the saucepan for 10-12 minutes until sugar dissolves and mixture is pale yellow.
- Set aside to cool for 15-20 minutes.
- In a stand mixer, beat heavy cream, vanilla bean paste, 1 tsp espresso powder, and salt on medium speed for 3-4 minutes until ribbons form.
- Add cold mascarpone and cooled egg mixture; mix on medium speed for 2 minutes until smooth.
- Whisk together coffee, espresso liqueur, 1 Tbsp sugar, and 2 tsp espresso powder until sugar dissolves.
- Quickly dip each ladyfinger in coffee mixture and arrange in even layer in 9×13 baking dish.
- Spread half the mascarpone cream over ladyfingers.
- Dip remaining ladyfingers and create second layer, then top with remaining cream.
- Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
- Dust generously with cocoa powder through a fine-mesh sieve before serving.
