Name: Classic Tiramisu
Total time: PT4200.0S
Yield: 6
Ingredients: 6 Large Egg; 1/2 cup Granulated Sugar; 16 ounce Mascarpone Cheese; 2 fluid ounce Kahlua; 16 Ladyfingers; 1 1/2 cup Espresso; to taste Unsweetened Cocoa Powder

Learn how to make Tiramisu, the classic Italian dessert! Layers of a decadent mascarpone cheese mixture and lady fingers soaked in espresso. Dessert doesn't get any better than this!

Intermediate

Date Night

Classic Tiramisu

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Large Egg

Granulated Sugar

Mascarpone Cheese

ounce

Kahlua

fluid ounce

Ladyfingers

Espresso

Unsweetened Cocoa Powder

to taste

Stand Mixer

Fridge

In a large bowl, whisk the yolks of the {@2:} with {@1:} until pale and doubled in volume and the mixture maintains a "ribbon" when folded over itself, 3 to 5 minutes. Add the {@0:} in 2 or 3 additions, whisking well to combine. Add the {@3:} if using, and whisk to combine.

In a large bowl, whisk the yolks of the Large Egg (6 N/A) [separated] with Granulated Sugar (1/4 cup) until pale and doubled in volume and the mixture maintains a "ribbon" when folded over itself, 3 to 5 minutes. Add the Mascarpone Cheese (16 ounce) in 2 or 3 additions, whisking well to combine. Add the Kahlua (2 fluid ounce) if using, and whisk to combine.

In a large bowl, whisk the yolks of the Large Egg (6) with Granulated Sugar (1/4 cup) until pale and doubled in volume and the mixture maintains a "ribbon" when folded over itself, 3 to 5 minutes. Add the Mascarpone Cheese (16 oz) in 2 or 3 additions, whisking well to combine. Add the Kahlua (2 fluid ounce) if using, and whisk to combine.

In a clean bowl or the bowl of a stand mixer fitted with a whisk attachment, whip the 4 Egg Whites and remaining {@0:} to soft peaks. Fold the egg whites into the mascarpone mixture in two or three additions.

In a clean bowl or the bowl of a stand mixer fitted with a whisk attachment, whip the 4 Egg Whites and remaining Granulated Sugar (1/4 cup) to soft peaks. Fold the egg whites into the mascarpone mixture in two or three additions.

In a roughly 6x9-inch casserole or plate with a border, spread about one third of the mascarpone cream into an even layer. Soak each individual {@0:} in the {@1:} and arrange them very tightly on top until the cream is completely covered.

In a roughly 6x9-inch casserole or plate with a border, spread about one third of the mascarpone cream into an even layer. Soak each individual Ladyfingers (16 N/A) in the Espresso (1 1/2 cup) [room temperature] and arrange them very tightly on top until the cream is completely covered.

In a roughly 6x9-inch casserole or plate with a border, spread about one third of the mascarpone cream into an even layer. Soak each individual Ladyfingers (16) in the Espresso (1 1/2 cups) and arrange them very tightly on top until the cream is completely covered.

Spoon the remaining cream over the cookies, spreading it into an even layer. If desired, you can pipe additional cream onto the top to make it look nicer.

Refrigerate for at least 1 hour or up to 2 days to set the cream. Just before serving, dust the top with {@0:}. Serve and enjoy!

Refrigerate for at least 1 hour or up to 2 days to set the cream. Just before serving, dust the top with Unsweetened Cocoa Powder ( to taste). Serve and enjoy!

Refrigerate for at least 1 hour or up to 2 days to set the cream. Just before serving, dust the top with Unsweetened Cocoa Powder (to taste). Serve and enjoy!

Classic Tiramisu

4.2

1HR 10MINS

$3.80

Ingredients

Nutrition Per Serving

Nutrition Per Serving

Cooking Instructions

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