Prep Time: 20 minutes | Cook Time: 0 minutes | Total Time: 20 minutes plus 4 hours chilling
Servings: 6-8 servings | Difficulty: Easy | Cuisine: Italian
Ingredients
- 6 egg yolks
- 3/4 cup granulated sugar
- 1 1/3 cups heavy cream
- 1 lb mascarpone cheese, room temperature
- 2 tablespoons cocoa powder
- 24 ladyfinger cookies (savoiardi)
- 1 cup strong espresso, cooled
- 2 tablespoons coffee liqueur or rum
- Fresh mint and cherry for garnish
Instructions
- Whisk egg yolks and sugar over a double boiler until pale and warm (160°F), then cool.
- Fold cooled egg mixture into room-temperature mascarpone cheese until smooth.
- Whip heavy cream to stiff peaks and fold into mascarpone mixture.
- Combine cooled espresso with coffee liqueur or rum in a shallow dish.
- Quickly dip each ladyfinger into espresso mixture and layer in a dish.
- Spread half the mascarpone cream over the ladyfinger layer.
- Repeat with another layer of dipped ladyfingers and remaining cream.
- Dust generously with cocoa powder and refrigerate at least 4 hours.
- Garnish with fresh mint and a cherry before serving.
Tips & Notes
- Use pasteurized eggs or egg substitute if concerned about raw eggs
- Don’t oversoak ladyfingers—a quick dip is all that’s needed
- Make tiramisu a day ahead for best flavor development
- Use quality mascarpone cheese for creamier texture
- Serve chilled for the best taste and texture
Nutrition Notes
Rich and indulgent dessert high in calories and fat from mascarpone and cream. Contains caffeine from espresso.