My favorite dessert of all time is tiramisu! I’ve always loved the flavor combinations (who can resist chocolate and coffee?) since I was a kid, and making it at home is ridiculously simple. This tiramisu will absolutely impress your friends and family while you also maintain your sanity in the kitchen (we love a good no bake recipe). The “hardest” part is creating the zabaglione using egg yolks and sugar over a double boiler, but trust me when I say a beginner could make this. Tiramisu comes from an Italian phrase meaning “pick me up,” and this dessert is most definitely going to pick up your day – if not your whole week!
Tiramisu
Ingredients
- 1 3/4 cup heavy whipping cream
- 1 1/4 cup mascarpone cheese, room temp
- 6 large egg yolks
- 1 cup granulated sugar
- ~30 ladyfinger cookies
- 1 cup cold espresso or strong coffee
- 1/2 cup coffee liqueur, optional
- 1 oz cocoa powder for dusting
Instructions
- Combine the yolks and sugar in the bowl of a double boiler with the water fully boiling (to see how to set up a double boiler, check out this recipe) and mix with a whisk. Reduce the heat to low and cook for ~10 minutes, whisking constantly. Remove from the heat and continue whisking until the yolk-sugar mix is thick. (This is the zabaglione.)
- Let the mix cool for a minute or so before mixing in the mascarpone with a rubber spatula or whisk until fully combined.
- In a separate bowl, whip the cream to stiff peaks with a stand mixer or hand mixer (by hand is possible, but not recommended!). Gently fold the whipped cream into the zabaglione mix with a spatula.
- In a small shallow dish, mix the cold coffee with the liqueur (if you're using it). Very briefly dip the ladyfingers into the coffee on both sides. They only just need to get wet, don't worry it will soak in while the tiramisu rests; if you soak the ladyfingers now they will fall apart and turn into a soggy mess!
- Lay the ladyfingers in the bottom of a 9×9 baking dish, or something similar. If you need to break one or two in half to properly fit the dimensions, that's ok.
- Spoon half the mascarpone filling over the ladyfingers and spread out evenly with a spatula. Repeat the previous step, adding another layer of ladyfingers followed by the rest of the cream mix.
- Refrigerate the tiramisu for at least 4 hours to let the flavors soak into the ladyfingers and set the filling. When ready to serve, dust liberally with cocoa powder.
- Enjoy!
