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CLASSIC TIRAMISU RECIPE

4.9 ★★★★★ | This Classic Tiramisu is a simple, soft and delicious Italian recipe. If you haven’t made tiramisu before, now’s the time! Even if you’ve never thought of yourself as a fan, this one might just change your mind!

This Classic Tiramisu is a simple, soft and delicious Italian recipe. If you haven’t made tiramisu before, now’s the time! Even if you’ve never thought of yourself as a fan, this one might just change your mind!



CLASSIC TIRAMISU RECIPE , .


4,9 ★★★★★ | This Classic Tiramisu is a simple, soft and delicious Italian recipe. If you haven’t made tiramisu before, now’s the time! Even if you’ve never thought of yourself as a fan, this one might just change your mind!

Total Time: 45 Minutes, Servings: 14 Servings



Ingredients :
  • 6 egg yolks
  • 1 cup sugar
  • 1 1/4 cups mascarpone cheese*
  • 1 3/4 cups heavy whipping cream, cold
  • 1 (17.5 ounce) package ladyfingers
  • 1 cup hot water
  • 6 tbsp espresso powder
  • 1 1/4 cups Kahlua
  • 1 1/2 tbsp cocoa powder, for dusting



Instructions :
  • Prepare a 9×13 baking dish. If you want to be able to remove the tiramisu from the pan when done so that you can see the layers, I suggest lining the pan with parchment paper that sticks up over the sides, then putting a cardboard cake rectangle in the bottom of the pan. The tiramisu will be supported by the cardboard when you remove it using the parchment paper.
  • Combine egg yolks and sugar in the top of a double boiler (or in a metal mixer bowl over a pot of simmer water). Whisk to combine. The mixture will seem a little chunky at first, but will thin out as it heats up.
  • Continue cooking and whisking for about 5-8 minutes, until mixture grows in volume, thickens and turns a pale yellow. The sugar should melt, but if it’s still a little grainy, that’s ok. It will smooth out as you go.
  • Set the egg mixture aside to cool to a little warmer than room temperature.
  • While eggs cool, make the whipped cream. Add the heavy whipping cream to a large mixer bowl and whip on high speed until stiff peaks form.
  • When the egg mixture has cooled, add the mascarpone cheese and gently fold together until combined.
  • Gently fold the whipped cream into mascarpone/egg mixture in two parts. Set mixture aside
  • Dissolve the espresso powder into the hot water, then combine with the Kahlua.
  • One at a time, dip the ladyfingers into the Kahlua mixture for about 3-5 seconds. The longer you dip the ladyfingers, the stronger the flavor will be. As you dip the ladyfingers, lay them into the bottom of the 9×13 pan. You should be able to get two rows in a layer.
  • Spread half of the mascarpone mixture over the ladyfingers.
  • Repeat ladyfinger layer, then top with remaining mascarpone mixture. Dust the top with cocoa powder.
  • Refrigerate for several hours or overnight, then remove from pan (if desired) and serve.



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