Italian Tiramisu
Espresso-soaked ladyfingers layered with a cloud of mascarpone cream. No baking required. The name means ‘pick me up,’ and between the coffee and the richness, it delivers.
Ingredients
- 6 egg yolks
- 3/4 cup sugar
- 1 lb (450g) mascarpone cheese, at room temperature
- 1.5 cups heavy cream
- 2 cups strong espresso or coffee, cooled
- 2 tablespoons coffee liqueur (optional)
- 1 package (about 7 oz) ladyfinger cookies (savoiardi)
- Unsweetened cocoa powder for dusting
Instructions
-
1
Whisk egg yolks and sugar together vigorously for 3-4 minutes until thick, pale, and ribbon-like. Add mascarpone and whisk until smooth.
-
2
In a separate bowl, whip heavy cream to stiff peaks. Gently fold the whipped cream into the mascarpone mixture in two additions. The result should be airy and mousse-like.
-
3
Combine cooled espresso and coffee liqueur in a shallow dish. Quickly dip each ladyfinger into the espresso (1-2 seconds per side — don’t let them soak or they’ll fall apart). Arrange in a single layer in a 9x13 dish.
-
4
Spread half the mascarpone cream over the ladyfingers. Repeat with a second layer of dipped ladyfingers and remaining cream.
-
5
Cover and refrigerate for at least 6 hours (overnight is best). Dust generously with cocoa powder just before serving.
