Tiramisu, the Italian dessert that has captured the hearts and taste buds of dessert lovers worldwide, is a true masterpiece of flavors and textures. This divine creation combines the richness of coffee-soaked ladyfingers with the velvety smoothness of mascarpone cheese, creating a harmonious symphony that will leave you craving for more.
With its origins rooted in the vibrant culinary traditions of Italy, Tiramisu has transcended borders and cultures, becoming a beloved classic in dessert menus across the globe. Whether you’re a seasoned chef or a dessert enthusiast, this recipe will guide you through the delectable journey of crafting the perfect Tiramisu at home.
Ingredients:
- 24 ladyfingers (savoiardi)
- 1 cup (240 ml) freshly brewed espresso or strong coffee, cooled
- 3 tablespoons (45 ml) coffee liqueur (optional)
- 6 large egg yolks
- 1/2 cup (100 g) granulated sugar
- 1 pound (450 g) mascarpone cheese, at room temperature
- 1 cup (240 ml) heavy cream
- 2 tablespoons (25 g) powdered sugar
- 1 teaspoon vanilla extract
- Unsweetened cocoa powder, for dusting
Instructions:
1. In a shallow dish, combine the cooled espresso and coffee liqueur (if using). Quickly dip half of the ladyfingers into the coffee mixture, allowing them to soak up the liquid but not become soggy. Arrange the soaked ladyfingers in a single layer in an 8-inch (20 cm) square baking dish.
2. In a large bowl, whisk together the egg yolks and granulated sugar until light and fluffy. Add the mascarpone cheese and mix until well combined and smooth.
3. In a separate bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Gently fold the whipped cream into the mascarpone mixture in two additions, being careful not to overmix.
4. Spread half of the mascarpone mixture over the ladyfingers in the baking dish. Dip the remaining ladyfingers in the coffee mixture and arrange them in a single layer over the mascarpone mixture.
5. Spread the remaining mascarpone mixture over the second layer of ladyfingers, smoothing the top with a spatula. Refrigerate the Tiramisu for at least 6 hours, or preferably overnight, to allow the flavors to meld and the ladyfingers to soften.
6. Before serving, dust the top generously with unsweetened cocoa powder. Cut into squares and serve chilled, savoring every bite of this heavenly Tiramisu.