Classic Tiramisu
- ★★
- ★★
- ★★
- ★★
- ★★
A Note from Feedfeed
Espresso? Yes. Lady Fingers? Yes. Mascarpone? Yes. Cocoa Powder? Yes. Whipped Cream? Yes. Yep, this Classic Tiramisu hits on all the right notes! We made it in the Le Creuset Heritage Square Casserole for easy serving!
- Recipe Card
Recipe Card
ingredients
- 3 egg yolks
- ¼ cup sugar, plus 1 tbsp
- 1 teaspoon vanilla extract
- 3 tablespoon brandy (optional)
- 1 cup mascarpone cheese
- 2 cups heavy cream
- 1 cup espresso or strongly brewed coffee
- 20-24 lady fingers
- 1/2 cup cocoa powder
Method
Step 1
Set up a double boiler by adding 3 inches of water to a small saucepan. Find a heat safe bowl that will fit on top. Heat the water to a gentle simmer, then whisk the egg yolks and 1/4 cup sugar in the heat safe bowl and add on top of the pot of simmering water. Cook, whisking constantly, until the sugar dissolves (about 5 minutes). Add the brandy (if using) and continue cooking for about 10 minutes, whisking until the mixture is light and foamy. Remove the bowl from heat and set aside.
Step 2
In stand mixer fit with the whisk attachment, beat cream with remaining 1 tbsp sugar and the vanilla. Set aside.
Step 3
Meanwhile add the mascarpone to a large bowl, then fold in the egg and sugar mixture. Once combined, fold in the half of the beaten whipped cream. Set remaining whipped cream in the fridge.
Step 4
Add the hot coffee to a shallow bowl and dip about 1/2 of the lady fingers in the coffee, letting soak for about 1-2 seconds. Create a layer of ladyfingers in the bottom of the baking dish, then top with half of the mascarpone mixture. Repeat with remaining ladyfingers and mascarpone. Cover tightly with plastic wrap, then let sit in the fridge for at least 4 hours, or overnight.
Step 5
When ready to serve, pipe with the remaining whipped cream, then dust the top with cocoa powder and serve.