Description
Classic Tiramisu with Espresso is a rich and creamy Italian dessert featuring layers of espresso-soaked ladyfingers and a luscious mascarpone cream. This no-bake treat is elegantly dusted with cocoa powder and optional grated dark chocolate, perfect for preparing ahead and impressing guests with authentic flavors.
Ingredients
Scale
Mascarpone Cream
- 6 large egg yolks
- 3/4 cup granulated sugar
- 1 cup mascarpone cheese, softened
- 1 1/2 cups heavy cream, cold
Espresso Mixture
- 2 cups strong brewed espresso, cooled
- 2 tablespoons coffee liqueur (optional)
Assembly
- 24 to 28 ladyfinger cookies
- 2 tablespoons unsweetened cocoa powder, for dusting
- 1 ounce dark chocolate, finely grated (optional)
Instructions
- Prepare the Egg Mixture: In a heatproof bowl, whisk together the egg yolks and granulated sugar. Place the bowl over a pot of gently simmering water and continue whisking constantly for about 5 minutes until the mixture becomes pale, thick, and warm to the touch. Remove from heat and allow it to cool slightly.
- Incorporate Mascarpone: Whisk the softened mascarpone cheese into the cooled egg yolk mixture until it becomes smooth and creamy, ensuring no lumps remain.
- Whip Heavy Cream: In a separate bowl, beat the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the mascarpone mixture, combining them fully without deflating the cream.
- Mix Espresso Dip: In a shallow dish, combine the cooled strong brewed espresso with coffee liqueur if using. This mixture will be used to dip the ladyfingers.
- Dip Ladyfingers: Quickly dip each ladyfinger cookie into the espresso mixture for just a moment, ensuring they absorb some liquid but do not become soggy.
- Assemble Layers: Arrange a single layer of dipped ladyfingers at the bottom of an 8×8-inch dish. Spread half of the mascarpone cream evenly over the ladyfingers. Repeat with another layer of dipped ladyfingers and then cover with the remaining mascarpone cream. Smooth the top layer carefully.
- Chill to Set: Cover the assembled tiramisu and refrigerate for at least 6 hours or overnight to allow the flavors to meld and the dessert to firm up.
- Final Touches: Before serving, dust the top generously with unsweetened cocoa powder and sprinkle finely grated dark chocolate if desired for extra flavor and decoration.
Notes
- Use high-quality mascarpone and freshly brewed espresso to ensure the best possible flavor.
- Dip ladyfingers very briefly to avoid a soggy texture in the dessert.
- This tiramisu improves in flavor the longer it chills, making it perfect to prepare a day in advance.
