Tiramisu

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

Total Time

20min

4.7

3 Ratings

Author: Mi Terruño Food

Servings:

Ingredients

•

6 fl oz

Water

•

2 tsp

Instant Espresso Powder

•

3 1/3 Tbsp

Kahlua

•

Eggland's Best Classic Eggs , separated

•

1 cup

Caster Sugar

•

2 Tbsp

Milk

•

1 1/2 cups

Heavy Cream

•

1 tsp

Vanilla Extract

•

1 cup

Mascarpone Cheese

•

7 oz

Ladyfingers

•

to taste

Unsweetened Cocoa Powder

Cooking Instructions

In a small bowl, bring Water (6 fl oz) to a boil and add in Instant Espresso Powder (2 tsp) . Whisk until dissolved and add in Kahlua (3 1/3 Tbsp) . Set aside to cool.

In a double boiler or bain marie, combine Eggland's Best Classic Eggs (6) , Caster Sugar (1 cup) and Milk (2 Tbsp) . While whisking constantly, cook for 8-10 minutes to cook the egg yolks. Mixture should be smooth but not all sugar will dissolve. This is okay. Set aside and let cool.

Once cool, transfer to a large bowl and add in room temperature Mascarpone Cheese (1 cup) . Mix well until smooth.

In a stand mixer or large bowl with a hand mixer, combine Heavy Cream (1 1/2 cups) and Vanilla Extract (1 tsp) and mix on medium-high speed until a stiff whipped cream is made. Be careful as to not mix too long or you'll get butter. Add to cooled egg and mascarpone mixture and fold gently to incorporate.

To assemble the tiramisu, dunk Ladyfingers (2 cups) into espresso mixture for 2-3 seconds and line the bottom of a 9"x9" baking dish with them.

Spread half of mascarpone mixture on top, repeat another layer of soaked ladyfingers and then spread remainder of mascarpone mixture on top.

Cover and refrigerate for AT LEAST 8 hours! It's best to let sit 24-48 hours. To serve, slice and plate and dust the top with Unsweetened Cocoa Powder (to taste) . Enjoy!

Nutrition Per Serving

CALORIES

526

FAT

31.3 g

PROTEIN

7.3 g

CARBS

50.2 g