Better than Italian Tiramisu

As a coffee lover, tiramisu is my ultimate dessert. The light yet rich mascarpone custard pairs perfectly with the espresso-soaked ladyfingers, creating a heavenly combination that’s sure to impress anyone who hasn’t tried it. I’ll never forget the first time I had tiramisu at an Italian restaurant. While it was delicious, it didn’t compare to my own version. The espresso in theirs was too overpowering, masking the delicate flavour of the custard and falling short of my expectations.

RICHNESS

The richness of tiramisu comes primarily from the high proportion of egg yolks in the custard. Unfortunately, some recipes overlook this crucial element, resulting in a tiramisu that lacks the depth of flavour. There’s no need to worry about using raw eggs, as they are gently heated to eliminate any potential bacteria. Additionally, using high-quality ingredients really makes a difference, as the custard relies on just a few simple ingredients to achieve that perfect balance of flavour.

CHILLING

Chilling the tiramisu is essential to developing the best possible flavour. Be sure to prepare your tiramisu at least 24 hours in advance to allow the flavours to meld and deepen. I’ve found that after 24 hours of chilling, the flavour is significantly improved compared to only 4 hours of rest. This recipe can be kept in the refrigerator for up to 4-5 days before serving, but make sure your ingredients have a long expiration date to avoid spoilage.

See ladyfinger recipe. Make the ladyfingers prior to preparation of this recipe.

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Better than Italian Tiramisu

Prep Time:

45 mins

Chilling Time

4 hrs

Total Time:

4 hrs 45 mins

 

Course: Dessert

Cuisine:: Italian

Servings: 9

Ingredients:

• 6 large egg yolks
• 3/4 cup granulated sugar (150g)
• 9 oz mascarpone cheese
• 1 tsp pure vanilla extract (5g)
• 1/2 tsp salt (2g)
• 1 1/4 cup heavy whipping cream (296g)
• 8 oz espresso, cooled
• 24 ladyfingers
• whipped cream and cocoa powder (topping)

Instructions:

1. In a bowl, over a pot of simmering water, whisk the egg yolks with the sugar, and cook until it reaches 71℃.
2. Cool for a few minutes before whisking in the mascarpone cheese vanilla extract and salt.
3. Whip cream to stiff peaks and fold into custard until incorperated.
4. Dip the ladyfingers into the espresso.

5. Place a layer into a 9×9 dish, (or similar size), or individual jars.

6. Pour over half of the custard and repeat.
7. Spread whipped cream on top.
8. Refrigerate for at least 24 hours.
9. Cut in 12 pieces, dust with cocoa powder, serve and enjoy!