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
Custard Base
Fill a pot with water to a depth of 2″ and heat to boiling on the stove over a medium flame. Once the water begins to boil, reduce the stovetop setting down to medium-low heat.
In a glass bowl that will not melt in the water, whisk together egg yolks and 1/2 cup sugar. Place the bowl on top of the pot to form a double boiler.
By continuously whisking, cook the yolk-sugar mixture for ~10–12 minutes or until the sugar dissolves and the mixture turns from yellow to pale. Dip your finger into the yolk-sugar mixture; if you have granules of sugar between your fingers, keep on whisking and cooking until completely dissolved.
Allow to cool for ~15-20 minutes.
Cream Mixture
In a mixing bowl with the whisk attachment, combine heavy cream, vanilla bean paste, 1 tsp espresso powder, and kosher salt. Beat on medium speed until thick ribbons of cream begin to form (approximately 3-4 minutes).
Add the chilled mascarpone and the yolk mixture. Mix on medium speed for another 2 minutes or until the mixture is smooth and creamy. You must not overmix here or the mascarpone will break down and become coarse.
Coffee Mixture
In a mixing bowl, whisk together coffee, espresso liqueur, 1 Tbsp sugar, and 2 tsp espresso powder until the sugar has dissolved.
Using a dip-and-layer approach (dipping each ladyfinger into the coffee mixture), lay the ladyfingers in even layers in a 9×13 baking pan, soaking them but not allowing them to come apart.
Spread half of the mascarpone cream on top of the first layer of ladyfingers. Dip the rest of the ladyfingers and create another layer, using the remaining cream as the last layer. Cover with plastic wrap and refrigerate for a minimum of 4 hours (overnight will allow the ladyfingers to soften to their ideal texture).
Spoon powdered cocoa on top of your Tiramisu using a fine-mesh sieve right before serving. Cut into squares and serve chilled. The Tiramisu can be kept refrigerated for up to 3 days if covered.
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.
