A rich, decadent dessert that is light and delicious. Share this with friends with an after dinner espresso!
- 1 cup Water + 2 teaspoons Instant Espresso Powder OR 1 cup strongly brewed Espresso
- 1/4 cup Frangelico, or Kahlua, or sweet liquor you may like or have on hand
- 8 oz Mascarpone, room temperature
- 6 Egg Yolks
- 1 cup Sugar
- 1 1/2 cups Heavy Cream
- 1 tablespoon Vanilla Extract
- 7 oz package of Lady Fingers
- Unsweetened Cocoa Powder for dusting, 1/8 to 1/4 cup
Yields: 6 generous slices – Requires a 9×9″ pan
Let’s begin by preparing our espresso, whether by powder or brewing. If using powder, bring your cup of water to a boil and then mix in your 2 teaspoons of instant espresso powder. Mix until dissolved and then we will add in a scant 1/4 cup of our flavored sweet liquor. Today I don’t have any Kahlua on hand so I am using Frangelico.
Add your 6 egg yolks and 1 cup sugar to a large bowl. Give things a good starting whisk.
Fill a large pot about halfway with water and bring to simmer, put your bowl on top of the pot. Ensure that the water isn’t touching the bottom of the bowl and that your water doesn’t boil.
We’re going to cook our eggs for about 8 to 10 minutes while whisking constantly, until the eggs have thickened and have turned a pale yellow color. If you’re using a thermometer, you’re aiming for a temperature of around 160 F.
Most of your sugar will have dissolved by now, but some of it wont, and that’s okay. Keep whisking away and make sure you get the sides of the bowl scraped down every so often.
Set your egg and sugar mixture aside to cool.
Using a stand mixer or hand held mixer, it’s time to make some whipped cream. Preferably in a chilled bowl, add your 1 1/2 cups heavy cream and vanilla extract, beat until stiff peaks form. Make sure you don’t take the whipped cream too far or else you’ll make butter – which is kind of an awesome science experiment, you know, making butter at home, but I digress.
Once your egg mixture has cooled down, add your 8 oz of mascarpone and mix until smooth.
Once your egg and mascarpone mixture is smooth, you will want to add your whipped cream and switching to a spatula, gently fold the whipped cream in. Try to not to deflate the whipped cream, to fold you will put your spatula in the middle of the bowl and stir out in a round motion.
Time to get out our 9×9″ baking pan and start dipping our lady fingers in the espresso.
Soak them in the espresso for about 2 seconds, turning once. Lay them side by side in your baking pan.
Once you cover the bottom of the pan with lady fingers, top it with half of your mascarpone mixture and spread it evenly.
Top the smoothed over mixture with your remaining soaked lady fingers, and then smooth out the remaining half of your mascarpone mixture atop the second layer of lady fingers.
At this time you can choose to dust the top with cocoa powder, or wait until each slice is served to dust them individually. I chose to add the powder now, but it will absorb moisture and not be as pretty the next day, but still taste great.
Wrap with plastic wrap and refrigerate a minimum of 4 to 6 hours, but preferably overnight. If you try to serve it before it sets properly, it will not cut well and fall apart.
Once your tiramisu has set, just serve and enjoy! It is decadent yet light, and tastes out of this world! Your friends won’t believe it wasn’t store bought. 😉