💁🏼 Coded by Kara Windbiel
Tiramisù is a fine Italian dessert. It is made by first soaking ladyfingers in espresso and rum. A mascarpone cream mixture is added on top. Another layer of ladyfingers and the cream mixture creates this delicate dessert. It is then topped with a dusting of cocoa powder. The tiramisù is ready to be enjoyed chilled with a cup of coffee on a beautiful, sunny afternoon.
The name itself, tiramisù, means “pick me up” in Italian, most likely referring to the two caffeinated ingredients that are present in the dish, espresso and cocoa.
To make tiramisù, you will need these ingredients:
40 ladyfingers
1 1/2 cups espresso
3/4 cup dark rum (1/2 cup for ladyfingers, 1/4 cup for the mascarpone mixture)
16 ounces mascarpone cheese
6 egg yolks
2/3 cup sugar
2 cups heavy whipping cream
2 teaspoons vanilla extract
1/3 cup cocoa powder
1. In a medium bowl, combine the espresso and dark rum.
2. Add the mascarpone cheese to a large bowl then pour in the dark rum, mix to combine, and set aside.
3. Place the egg yolks and sugar in a medium glass bowl, or the bowl of a double boiler, then whisk together until
combined. Place over a pot of simmering water, making sure that the water does not touch the bowl. Whisk over heat until
the mixture is thick and light yellow in color. This is the zabaione or sabayon depending on if you want to go the
Italian or French route. It’s the custard that will set and hold your tiramisu together so take your time and whisk,
whisk, whisk!
4. Pour the zabaione into the mascarpone mixture and mix until well combined. Place in the fridge to hang out a bit
while you work.
5. Combine the cold whipping cream and vanilla extract in a large bowl or the bowl of your stand mixer fitted with a
whisk attachment. Mix on low for 30 seconds and slowly increase the speed over the course of a few minutes to
high. Beat until you have medium-stiff peaks but keep an eye on it, the whipped cream will turn to butter if
over-whipped which will ruin your tiramisu! Fold the whipped cream into your mascarpone mixture then set aside.
6. Time to dip those ladyfingers! These cookies soak up liquid fast so they only need a quick second or two for each
side. You want the centers to be dry since they will absorb moisture from the mascarpone filling and you want some
structure for your tiramisu. As you dip arrange the ladyfingers side to side in your 9×13 dish so there are no gaps.
7. Add half of the mascarpone filling over the bottom layer of ladyfingers and smooth out with an offset spatula. Then
continue dipping and arranging the second layer of lady fingers.
8. Add the remaining mascarpone filling and smooth out to the edges then dust with cocoa powder and refrigerate for at least 6 hours, or overnight.
To purchase, click the link below!
💁🏼 Coded by Kara Windbiel