Classic Italian Tiramisu (Print Version)
# Ingredients:
→ Main Ingredients
01 -
16 oz Mascarpone cheese
02 -
1 cup heavy whipping cream, cold
03 -
3 tbsp white granulated sugar (for cream)
04 -
1/2 cup white granulated sugar (for egg yolks)
05 -
6 egg yolks
06 -
2 tbsp Amaretto liqueur
07 -
10 oz Ladyfingers cookies
08 -
1 1/2 cup cold espresso (or prepared instant espresso)
09 -
2 tbsp Cocoa Powder for dusting
# Instructions:
01 -
Using a whisk attachment, beat the cold heavy cream and 3 tbsp of sugar in a chilled bowl until stiff peaks form. Store the whipped cream in the refrigerator until ready to use.
02 -
Set up a double boiler over medium heat, then reduce to medium-low. Combine egg yolks and 1/2 cup of sugar, whisking gently to mix. Cook the mixture for 7-10 minutes, stirring constantly, until it reaches 160°-165°F. Remove from heat.
03 -
Add Amaretto to the egg mixture and beat with a whisk attachment using an immersion blender or hand mixer until thickened and light in color.
04 -
Beat the mascarpone cheese into the egg mixture until fully combined.
05 -
Carefully fold the reserved whipped cream into the mascarpone mixture until smooth and homogenous.
06 -
Pour cold espresso into a shallow bowl. Quickly dip each ladyfinger in the espresso (don't soak them) and arrange them side by side in an 8×8 baking dish until the bottom is completely covered.
07 -
Spread half of the mascarpone cream mixture evenly over the ladyfinger layer.
08 -
Create a second layer of espresso-dipped ladyfingers over the cream layer, then cover with the remaining mascarpone cream, spreading it evenly.
09 -
Dust the top generously with cocoa powder, cover with plastic wrap, and refrigerate overnight or for at least 6 hours before serving.
# Notes:
01 -
For best flavor development, allow tiramisu to chill overnight.
02 -
Ensure mascarpone is at room temperature for smoother incorporation.