Description
This Easy Tiramisu Recipe is made with ladyfinger cookies soaked in Kahula and espresso, then layered with fluffy mascarpone cream and topped with chocolate.
Ingredients
- 6 egg yolks
- 1 cup sugar
- 1 1/4 cups mascarpone cheese*
- 1 3/4 cups heavy whipping cream, cold
- 1 (17.5 ounce) package ladyfingers
- 1 cup hot water
- 6 tbsp espresso powder
- 1 1/4 cups Kahlua*
- 1 1/2 tbsp cocoa powder, for dusting
Instructions
- Prepare a 9×13 baking dish. If you want to be able to remove the tiramisu from the pan when done so that you can see the layers, I suggest lining the pan with parchment paper that sticks up over the sides, then putting a cardboard cake rectangle in the bottom of the pan. The tiramisu will be supported by the cardboard when you remove it using the parchment paper.
- Combine egg yolks and sugar in the top of a double boiler (or in a metal mixer bowl over a pot of simmer water). Whisk to combine. The mixture will seem a little chunky at first, but will thin out as it heats up.
- Continue cooking and whisking for about 5-8 minutes, until mixture grows in volume, thickens and turns a pale yellow. The sugar should melt, but if it’s still a little grainy, that’s ok. It will smooth out as you go.
- Set the egg mixture aside to cool to a little warmer than room temperature.
- While eggs cool, make the whipped cream. Add the heavy whipping cream to a large mixer bowl and whip on high speed until stiff peaks form.
- When the egg mixture has cooled, add the mascarpone cheese and gently fold together until combined.
- Gently fold the whipped cream into mascarpone/egg mixture in two parts. Set mixture aside
- Dissolve the espresso powder into the hot water, then combine with the Kahlua.
- One at a time, dip the ladyfingers into the Kahlua mixture for about 3-5 seconds. The longer you dip the ladyfingers, the stronger the flavor will be. As you dip the ladyfingers, lay them into the bottom of the 9×13 pan. You should be able to get two rows in a layer.
- Spread half of the mascarpone mixture over the ladyfingers.
- Repeat ladyfinger layer, then top with remaining mascarpone mixture. Dust the top with cocoa powder.
- Refrigerate for several hours or overnight, then remove from pan (if desired) and serve.
Notes
Get the mascarpone cheese out of the fridge about 15-20 minutes before using. You want it to warm up a bit, but still be a little chilled.
If you’d like to make this tiramisu without the Kahlua, use this espresso mixture:
2 1/4 cups hot water
6-8 tbsp instant espresso powder
6 tbsp sugar, optional
Nutrition
- Serving Size: 1 slice
- Calories: 423
- Sugar: 16.4 g
- Sodium: 76.7 mg
- Fat: 27 g
- Carbohydrates: 38.2 g
- Protein: 7.5 g
- Cholesterol: 219.7 mg
