Tiramisu
Classic Italian dessert layered with a whipped mixture of eggs, sugar, and mascarpone cheese, flavoured with cocoa.
Prep Time 35 minutes mins
Cook Time 10 minutes mins
Total Time 5 hours hrs
Course Breakfast
Cuisine Italian
Servings 15
Calories 265 kcal
- 6 large egg yolks
- 3/4 cup granulated sugar
- 2/3 cup whole milk
- 1 1/4 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 2 teaspoons vanilla extract
- 16 ounces mascarpone cheese
- 1 cup strong brewed espresso room temperature
- 4 tablespoons rum light or dark
- 2 tablespoons Kahlua coffee liqueur optional
- 2 packages ladyfinger cookies
- 1 tablespoon unsweetened cocoa powder
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 boils. Boil gently for 1 minute, remove from heat and allow to cool slightly. Cover tightly and chill in refrigerator 1 hour.
In a medium bowl, beat heavy cream, powdered sugar and vanilla until stiff peaks form. Whisk mascarpone into yolk mixture until smooth.
In a round flat dish like a pie pan, combine coffee, rum, and Kahlua. Quickly dip each ladyfinger into the coffee mixture and arrange the soaked ladyfingers in bottom of a springform pan.
Spread half of mascarpone mixture over ladyfingers, then half of whipped cream over that. Repeat layers. Cover and refrigerate 4 to 6 hours, until set.
Remove springform and sprinkle cake with cocoa powder. For perfect slices run knife under hot water and wipe clean after each cut. Refrigerate leftovers for up to 3 days.