Name: Classic Tiramisu
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 8 servings
Ingredients: 6 pieces Large Egg Yolks; 3/4 cup Granulated Sugar; 2/3 cup Whole Milk; 1 lb Mascarpone Cheese; 1.25 cups Heavy Whipping Cream; 1.5 cups Strong Brewed Espresso (chilled); 2 tbsp Dark Rum or Marsala Wine; 24 pieces Savoiardi Ladyfingers; 2 tbsp Unsweetened Cocoa Powder; 1 tsp Vanilla Extract

"Experience the quintessential Italian dessert with our silky-smooth Tiramisu, featuring layers of coffee-soaked Savoiardi biscuits and a rich, velvety mascarpone cream. This elegant, no-bake treat perfectly balances bold espresso notes with sweet, airy custard for a truly sophisticated finish."

1 Ingredients

Qty	Item
6 pieces 6 pieces	Large Egg Yolks
3/4 cup 150 g	Granulated Sugar
2/3 cup 160 ml	Whole Milk
1 lb 450 g	Mascarpone Cheese
1.25 cups 300 ml	Heavy Whipping Cream
1.5 cups 350 ml	Strong Brewed Espresso (chilled)
2 tbsp 30 ml	Dark Rum or Marsala Wine
24 pieces 24 pieces	Savoiardi Ladyfingers
2 tbsp 15 g	Unsweetened Cocoa Powder
1 tsp 5 ml	Vanilla Extract

2 Instructions

Step 1. In a medium saucepan, whisk together egg yolks and sugar until well blended. Whisk in milk and cook over medium heat, stirring constantly, until mixture comes to a light boil. Boil gently for 1 minute, then remove from heat and allow to cool. Cover and chill in refrigerator for 1 hour.

Step 2. In a large bowl, beat the mascarpone cheese into the cooled egg yolk mixture until smooth.

Step 3. In a separate bowl, whip the heavy cream with vanilla extract until stiff peaks form. Gently fold the whipped cream into the mascarpone custard until just combined.

Step 4. In a shallow bowl, combine the chilled espresso and rum.

Step 5. Quickly dip each ladyfinger into the espresso mixture; do not soak them or they will fall apart. Arrange a layer of dipped ladyfingers in the bottom of a 9x9 inch square dish.

Step 6. Spread half of the mascarpone cream mixture over the ladyfingers.

Step 7. Repeat with another layer of espresso-dipped ladyfingers and the remaining cream mixture.

Step 8. Cover and refrigerate for at least 6 hours, or ideally overnight, to allow the flavors to meld and the structure to set.

Step 9. Just before serving, dust the top generously with cocoa powder.

·
Use high-quality Italian Mascarpone for the richest texture; avoid low-fat substitutes.
·
Quickly dip the ladyfingers (about 1 second per side) to prevent a soggy dessert.
·
Brew your espresso in advance so it is completely cold when you begin dipping.
·
If you prefer a non-alcoholic version, replace the rum with an extra splash of vanilla or a drop of almond extract.
·
For clean slices, use a sharp knife dipped in hot water and wiped clean between each cut.

? Frequently Asked Questions

Can I make Tiramisu ahead of time?

Yes, it is actually recommended! Tiramisu tastes best when made at least 12-24 hours in advance so the ladyfingers can soften and the flavors can develop.

How long does Tiramisu last in the fridge?

When kept in an airtight container, it will stay fresh for up to 3 to 4 days.

What is the best type of coffee to use?

A strong, dark roast espresso is best to provide a bold contrast to the sweet cream. If you don't have espresso, very strong brewed coffee will work.

Can I freeze Tiramisu?

Yes, you can freeze it for up to 2 weeks. Wrap it tightly in plastic wrap and foil. Thaw in the refrigerator for several hours before serving and dust with cocoa after thawing.

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