As a coffee lover, tiramisu is my favourite dessert. The light, yet rich mascarpone custard pairs heavenly with the espresso dipped ladyfingers, and will surely astonish those who are yet to try it. When I tried tiramisu at an Italian restaurant, I was in awe because compared to mine it could not compete. The espresso in their tiramisu overwhelmed the delicate flavour of the custard, and ultimately fell short of my expectations.
The richness of the tiramisu is primarily achieved by the high proportion of egg yolks in the custard. However, some recipes overlook the importance of this, and hence the tiramisu losses its richness. In addition, there is no need to worry about raw eggs because they are heated to kill any bacteria. Lastly, using high-quality ingredients really pays off here, this recipe relies on few ingredients.
Chilling the tiramisu is pivotal in producing the best possible taste. Therefore, be sure to make your tiramisu at least 24 hours in advance. I have found with 24 hours of chilling, a significant improvement in flavour, versus only 4 hours. Additionally, this recipe can be kept in the refrigerator for up 4-5 days before serving, but ensure that the your ingredients have a lengthy expiration date (to prevent spoilage).
See ladyfinger recipe. Make the ladyfingers prior to preparation of this recipe.
In a bowl over a pot of simmering water, whisk egg yolks with sugar until it reaches 71°C.
Now, cool mixture for a few minutes before whisking in mascarpone cheese, vanilla extract and salt.
Next, whip heavy cream to stiff peaks and fold into custard.
Lastly, soak ladyfingers into espresso for a few seconds per side and place into a 9×9 dish (or similar size), or individual jars. Next, pour over custard and repeat. Add a layer of whipped cream on top, cover, and refrigerate for at least 24 hours before serving.
Dust cocoa powder over top and serve. Enjoy!
- 6 large egg yolks
- 3/4 cup granulated sugar
- 9 oz mascarpone cheese
- 1 tsp pure vanilla extract
- 1/2 tsp salt
- 1 1/4 cup heavy whipping cream
- 1/2 cup espresso coffee, cooled
- 24 ladyfingers
- whipped cream and cocoa powder (topping)
In a bowl, over a pot of simmering water, whisk the egg yolks with the sugar, and cook until it reaches 71℃.
Cool for a few minutes before whisking in the mascarpone cheese vanilla extract and salt.
Whip cream to stiff peaks and fold into custard until incorperated.
Dip the ladyfingers into the espresso.
Place a layer into a 9×9 dish, (or similar size), or individual jars.
Pour over half of the custard and repeat.
Spread whipped cream on top.
Refrigerate for at least 24 hours.
Cut in 12 pieces, dust with cocoa powder, serve and enjoy!