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Classic Tiramisu

Tiramisu, if you've never had it, is a must try. It is a heavenly Italian combination of soft sponge, coffee, rich mascarpone custard, and fluffy whipped cream. It takes a little more effort than the traditional cake, but it is sooooo worth it. And, after you read this recipe, you'll realize it's actually very doable.
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Prep Time 1 hour 30 minutes
Cook Time 8 minutes
Resting Time 8 hours
Total Time 9 hours 38 minutes
Servings: 12 people
Course: Dessert
Cuisine: Italian
Calories: 425
Ingredients Method Notes

Ingredients
  

Ladyfingers:
  • 4 eggs separated
  • 2/3 cup white sugar
  • 7/8 cup flour all purpose
  • 1/2 tsp baking powder
  • pinch of salt
Mascarpone Custard:
  • 6 egg yolks
  • 3/4 cup white sugar
  • 2/3 cup milk
  • pinch of salt
  • 1 tsp vanilla extract
  • 1 lb mascarpone 16 oz
Other Components:
  • 1 1/4 cup heavy cream
  • 1/2 tsp vanilla extract
  • pinch of salt
  • 1 cup coffee
  • 6 tbsp Amaretto or another liquor of your choice
  • 1/4 cup cocoa powder

Method
 

Ladyfingers:
  1. Preheat the oven to 400ºF, and line a large baking sheet with parchment paper.
  2. In a large bowl, beat the egg whites with salt for about one minute until foamy. Then, add 2 tbsp of sugar gradually as you continue to beat for another 2-3 minutes. Stop beating once you reach stiff peaks.
  3. In a separate bowl, beat the egg yolks with the rest of the sugar for 5 minutes, until thick, pale, and doubled in size.
  4. Fold half of the egg whites into the yolks. See above for more instruction and video about folding.
  5. Sift the flour and baking powder into the mixture and fold. Then, fold in the rest of the egg whites until there are no lumps left.
  6. Transfer to a piping bag with a round tip (or the corner cut off of a Ziploc bag) and pipe 4-5" ladyfingers out onto the lined baking sheet. Pipe them at least 2" apart.
  7. Bake them, in the middle of the oven, for 8 minutes. Let them cool completely before using them in the tiramisu.
Mascarpone Custard:
  1. In a medium saucepan, heat the milk and vanilla over medium heat until small bubbles start to form. Remove from the heat.
  2. In a separate bowl, whisk the egg yolks, sugar, and salt until thick and combined.
  3. Add about a tablespoon of the hot milk and whisk vigorously.
  4. Add the rest of the hot milk in a slow, steady stream, while whisking continuously.
  5. Pour the rest of the mixture into the medium saucepan over medium heat. Whisk continuously for about 2-3 minutes, until it starts to thicken.
  6. As soon as it boils, whisk and cook for another minute then remove from the heat. Pour into a bowl and cover with plastic wrap, letting the plastic wrap touch the custard. Let cool.
Other Components and Assembly:
  1. Make the whipped cream by whipping the heavy whipping cream, vanilla extract, and salt. Set aside.
  2. Combine the cofee and amaretto liquor.
  3. In an 8" by 12" casserole/glass dish: Dip half of the ladyfingers in half of the liquid for just a few seconds, then lay them out across the bottom of the dish.
  4. Spread half of the mascarpone cream across the ladyfingers, then half the whipped cream.
  5. Repeat the process again. Sift the cocoa powder evenly over the final whipped cream layer.
  6. Put the cake in the fridge, and let it soak for 8 hours or overnight. Then, slice and enjoy.

Notes

  • Macros: 31.3 g fat, 33.1 g carbohydrates, 7.4 g protein
  • See the blog post above for more detailed instructions, descriptions, and a video showing how to properly fold the sponge mixture.