Classic Tiramisu Coffee Mascarpone (Print Version)
# Ingredients:
→ Filling
01 -
4 large egg yolks, cold
02 -
100 grams granulated sugar
03 -
35 grams Kahlua or dark rum
04 -
0.25 teaspoon fine sea salt
05 -
227 grams mascarpone cheese
06 -
119 grams heavy cream, cold
07 -
1 teaspoon vanilla bean paste or vanilla extract
→ Assembly
08 -
356 grams strongly brewed coffee or espresso, at room temperature
09 -
70 grams Kahlua liqueur or dark rum
10 -
200 grams ladyfingers (about 24 cookies, 7-ounce package)
→ Topping
11 -
1 teaspoon Dutch-process or unsweetened cocoa powder
12 -
Dark chocolate, shaved
# Instructions:
01 -
Fill a large mixing bowl with ice cubes and a small amount of water to create an ice bath.
02 -
In a medium heatproof bowl, whisk together egg yolks, granulated sugar, Kahlua or rum, and fine sea salt. Set bowl over a saucepan of simmering water without touching the water. Whisk constantly until mixture lightens in color and thickens, about 6 to 7 minutes.
03 -
Remove bowl from heat and set into the ice bath, being careful to prevent water from entering. Allow the mixture to cool fully, whisking occasionally. The mixture will thicken further as it cools.
04 -
In a stand mixer bowl fitted with the whisk attachment, combine mascarpone cheese, heavy cream, and vanilla. Whip until medium peaks form.
05 -
Gently fold the cooled egg yolk mixture into the whipped mascarpone cream until just incorporated. Do not overmix.
06 -
In a small bowl, mix brewed coffee or espresso with the remaining Kahlua or rum.
07 -
Briefly dip each ladyfinger into the coffee mixture, ensuring they are moistened but not saturated.
08 -
Arrange one layer of dipped ladyfingers in an even layer in an 8x8 cm baking dish, breaking pieces as needed to fit. Spread half of the mascarpone filling evenly over the ladyfingers.
09 -
Repeat dipping and layering with remaining ladyfingers and finish with the rest of the mascarpone filling. Smooth the surface.
10 -
Cover and refrigerate for at least 8 hours or overnight to allow flavors to develop and layers to set.
11 -
Dust tiramisu with cocoa powder and sprinkle with shaved dark chocolate just before serving. Store leftovers in an airtight container for up to 2 days in the refrigerator.
# Notes:
01 -
Tiramisu improves in texture and flavor after chilling overnight, making it ideal for preparing in advance.
02 -
For an alcohol-free version, replace Kahlua or rum with coffee and a splash of vanilla extract.
03 -
Rely on the weight of ladyfingers rather than the number of cookies to ensure proper ratio and structure.