Classic Italian Tiramisu Recipe

Classic Italian Tiramisu is a popular and traditional Italian dessert known for its creamy, coffee-flavored layers. The name “tiramisu” means “pick me up” in Italian, referring to the energizing effect of the coffee in the dessert. Here’s a quick overview:

Components

1. Coffee Mixture: Strong brewed coffee (often espresso) is combined with a coffee liqueur (like Marsala, Kahlúa, or Amaretto), giving the dessert its rich flavor.
2. Mascarpone Cream: A creamy mixture made from mascarpone cheese, egg yolks, sugar, and heavy cream. The mascarpone cheese gives the cream its rich and smooth texture.
3. Ladyfingers (Savoiardi): These are sponge-like cookies that are dipped briefly in the coffee mixture. They act as the base and layering component of the dessert.
4. Cocoa Powder: A dusting of unsweetened cocoa powder is added on top for a touch of bitterness and to enhance the flavor.

Assembly

• Layering: The dessert is assembled in layers. Ladyfingers are dipped in coffee and arranged in a dish, then topped with mascarpone cream. This process is repeated to form multiple layers.
• Chilling: The tiramisu is chilled in the refrigerator for several hours or overnight to allow the flavors to meld and the dessert to set properly.

Ingredients

For the Coffee Mixture:

• 1 cup strong brewed coffee, cooled
• 1/4 cup coffee liqueur (like Marsala, Kahlúa, or Amaretto), optional

For the Mascarpone Cream:

• 4 large egg yolks
• 1/2 cup granulated sugar
• 1 cup mascarpone cheese
• 1 cup heavy cream

For Assembly:

• 24-30 ladyfingers (savoiardi)
• Unsweetened cocoa powder, for dusting

Instructions

1. 1. Prepare the Coffee Mixture:
      • In a shallow dish, combine the brewed coffee with the coffee liqueur (if using). Set aside.
   2. Make the Mascarpone Cream:
      • In a medium heatproof bowl, whisk together the egg yolks and granulated sugar. Place the bowl over a pot of simmering water (double boiler) and whisk continuously for about 5 minutes, until the mixture is thickened and pale. Remove from heat and let cool slightly.
      • In another bowl, beat the mascarpone cheese until smooth. Gently fold the mascarpone into the egg yolk mixture.
      • In a separate bowl, whip the heavy cream until stiff peaks form. Fold the whipped cream into the mascarpone mixture until fully combined.
   3. Assemble the Tiramisu:
      • Quickly dip each ladyfinger into the coffee mixture (don’t soak them, just a quick dip) and arrange them in a single layer in the bottom of a 9×9-inch (or similar) dish.
      • Spread half of the mascarpone cream mixture over the ladyfingers.
      • Repeat with another layer of dipped ladyfingers and the remaining mascarpone cream.
   4. Chill and Serve:
      • Cover and refrigerate for at least 4 hours or overnight to allow the flavors to meld and the tiramisu to set.
      • Before serving, dust the top with unsweetened cocoa powder.