EASY TRADITIONAL TIRAMISU
The traditional tiramisu is an Italian dessert recipe with layers of mascarpone cream, whipped cream, divided between rum and ladyfingers soaked in espresso.
INGREDIENTS
- 1 cup hot water
- 1 1/4 cups Kahlua
- 1 cup sugar
- 1 3/4 cups heavy whipping cream, cold
- 6 tbsp espresso powder
- 1 1/4 cups mascarpone cheese
- 6 egg yolks
- 1 (17.5 ounce) package ladyfingers
- 1 1/2 tbsp cocoa powder, for dusting
INSTRUCTIONS
First, prepare a 9 × 13 baking dish. If you want to be able to remove the tiramisu from the pan when finished so that you can see the layers, I suggest lining the pan with parchment paper that sticks to the sides, then put a rectangle of cardboard cake at the bottom of the pan. The tiramisu will be supported by the cardboard when you remove it using parchment paper.
Then, mix the egg yolks and sugar at the top of a double boiler (or in a metal bowl on a pan of simmered water). Whisk to combine. The mixture will seem a little big at first, but will thin out when heated.
Continue to cook and whisk for about 5-8 minutes, until the mixture thickens, thickens and turns pale yellow. The sugar should melt, but if it's still a little grainy, that's fine. It will smooth over time.
Set the egg mixture aside to cool to a little warmer than room temperature.
While the eggs are cooling, make the whipped cream. Add the thick whipping cream to a large mixing bowl and whisk on high speed until stiff peaks form.
When the egg mixture has cooled, add the mascarpone cheese and gently fold together until the mixture is smooth.
Gently fold in the whipped cream into the two-part mascarpone / egg mixture. Reserve the mixture
Dissolve the espresso powder in hot water, then combine with the Kahlua.
One at a time, soak the ladyfingers in the Kahlua mixture for about 3-5 seconds. The more you dip your fingers, the stronger the flavor. While dipping the lady fingers, place them in the bottom of the 9 × 13 pan. You should be able to get two lines in one layer.
Sread half of the mascarpone mixture over the lady's fingers.
Repeat the ladyfinger layer, then garnish with the rest of the mascarpone mixture. Sprinkle cocoa powder over the top.
Refrigerate several hours or overnight, then remove from pan (if desired) and serve. Happy Cooking Time.
