Michelin-Star Worthy Tiramisu: The Ultimate Italian Dessert for Every Home Chef

Allergens

Eggs - Dairy

Ingredients

• 12 large egg yolks
• 1/2 cup granulated sugar, divided
• 17 oz mascarpone cheese
• 2 cups heavy cream
• 1 cup brewed espresso, cooled
• 1/4 cup coffee liqueur (optional)
• 36
• 40 savoiardi biscuits (Italian ladyfingers)
• 1/4 cup unsweetened cocoa powder for dusting

Instructions

1. In a heatproof bowl, whisk together egg yolks and 1/4 cup granulated sugar until pale yellow. Set the bowl over a double boiler and cook, stirring constantly, until the mixture thickens and coats the back of a spoon (around 8 minutes).
2. Remove the bowl from the heat and whisk in the mascarpone cheese until smooth. Set aside to cool.
3. In another bowl, beat the heavy cream and remaining 1/4 cup granulated sugar until stiff peaks form. Fold the whipped cream into the cooled mascarpone mixture.
4. In a shallow dish, combine the cooled espresso and coffee liqueur (if using). Quickly dip each savoiardi biscuit into the coffee mixture on both sides and arrange them in a single layer at the bottom of a 9x13 inch glass dish or individual serving glasses.
5. Spread half of the mascarpone cream over the soaked biscuits, then repeat the process with the remaining biscuits and cream. Dust the top layer with cocoa powder. Cover and refrigerate for at least 4 hours or overnight.
6. Serve chilled and enjoy!

Chef’s Insight

The secret to the perfect tiramisu lies in the balance between the rich mascarpone cream and strong espresso flavor. Allow the dessert to chill for the best taste and texture.

Notes

This recipe is suitable for a standard diet and features a perfect balance of flavors and textures.