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Classic Italian Tiramisu

A close-up of a layered slice of Tiramisu, featuring coffee-soaked ladyfingers and creamy mascarpone, dusted with cocoa powder.
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Make this rich, no-bake Italian dessert featuring espresso-soaked ladyfingers layered with a sweet mascarpone cream and dusted with cocoa powder.

Ingredients

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  • 6 large egg yolks
  • 3/4 cup granulated sugar
  • 1 1/2 cups heavy whipping cream, cold
  • 16 ounces mascarpone cheese, softened
  • 1 1/2 cups strong brewed espresso, cooled
  • 1/4 cup Marsala wine or dark rum (optional)
  • 2 packages (7 ounces each) ladyfingers (savoiardi)
  • Unsweetened cocoa powder, for dusting

Instructions

  1. Prepare the Sabayon Base: In a heatproof bowl set over a saucepan of simmering water (ensure the water does not touch the bottom of the bowl), whisk the egg yolks and sugar constantly until the mixture is pale yellow, thick, and reaches 160 degrees Fahrenheit. This process cooks the yolks for safety. Remove from heat and continue whisking until cool.
  2. Make the Mascarpone Cream: In a separate large bowl, whip the cold heavy cream until stiff peaks form. In another bowl, gently mix the softened mascarpone cheese into the cooled egg yolk mixture until just combined and smooth.
  3. Fold Ingredients: Gently fold one-third of the whipped cream into the mascarpone mixture to lighten it. Then, gently fold in the remaining whipped cream until no streaks remain. Do not overmix.
  4. Prepare the Soaking Liquid: In a shallow dish, combine the cooled espresso and Marsala wine or rum, if using.
  5. Assemble the Tiramisu: Quickly dip each ladyfinger into the espresso mixture, turning once. Do not soak them too long, or they will become soggy.
  6. Arrange a single layer of dipped ladyfingers in the bottom of a 9×13 inch baking dish, breaking them as needed to fit.
  7. Spread half of the mascarpone cream evenly over the ladyfinger layer.
  8. Repeat the process: Dip and layer the remaining ladyfingers over the cream.
  9. Spread the remaining mascarpone cream over the second layer of ladyfingers, smoothing the top.
  10. Chill: Cover the dish tightly with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, to allow the dessert to set and the flavors to meld.
  11. Serve: Before serving, dust the top generously with unsweetened cocoa powder. Slice and serve cold.

Notes

  • If you prefer not to use raw eggs, the sabayon method described above cooks them safely.
  • For a quick, flavorful coffee base, consider using a high-quality instant espresso powder dissolved in hot water.
  • If you skip the alcohol, you can add 1 teaspoon of vanilla extract to the espresso for depth.
  • This recipe works well when assembled in individual glasses or ramekins instead of a large dish.
  • If you are looking for alternatives to traditional baking, this no-bake dessert is a great option, much like some recipes found through meal planning services.

Nutrition

Find it online: https://blissbatter.com/tiramisu-recipe-authentic-mascarpone-dessert/