Tiramisu is one of the most beloved Italian desserts requested all around the world. What’s not to like? Layers of Kahlua-flavored mascarpone cheese and whipped cream atop rich espresso-soaked ladyfingers, finished off with a dusting of bittersweet cocoa powder. A decadent, creamy dessert that both coffee fanatics and non-coffee drinkers love. Easy to make, and even easier to enjoy.
Mise en place for tiramisu
Ladyfingers soaked in espresso
(To view the recipe, click on the blue title of the blog post above*)
Classic Tiramisu
Ingredients:
- In the bowl of a stand mixer fitted with the paddle attachment, mix 5 egg yolks with 5 Tablespoons of sugar, until light in texture and light yellow in color. (this will take around 10 minutes.) At that point, add 250 grams of room temperature mascarpone cheese in to the mixer as well. Mix for another 5 minutes or until the mascarpone is fully incorporated.
- In another bowl, whisk 500g of whipped cream, with a shot glass added of Kahlua or Frangelico, until hard peaks form.
- Fill a large mixing bowl with espresso and dip a package of store-bought ladyfingers in the espresso for 5 seconds. Line the bottom of a baking dish with the dipped lady fingers. (see photos)
- Fold in half of the whipped cream into the mascarpone/egg/sugar mixture. Spread half of this mixture on top of the lined ladyfinger pan, then another layer of soaked ladyfingers, then more cream mixture. Finish with another layer of soaked lady fingers and then top those with the rest of whipped cream you whipped earlier. Sprinkle the top of the tiramisu with cocoa powder to cover.
- Refrigerate for at least 1 hour before serving.
Directions:
Tagged: culinary school, dessert, espresso, externship, Italy, Mami Camilla cooking school, mascarpone cheese, Sorrento, tiramisu
That looks delicious and one of our favorites!
Don’t forget to try the Panforte if you get to the Sienna area in Tuscany when you are traveling.
It is one of my favorites as well! Can’t go wrong with anything coffee flavored in my opinion…or anything with masarpone cheese…
Thank you for reminding me about the Panforte; Scott and I are traveling in Tuscany when I finish up my externship next month, so we will keep an eye out for it! Can’t wait.