Tiramisu
Soft espresso-soaked ladyfingers alternate with cool, silky mascarpone cream, creating the distinct contrast of tender cake, rich dairy, and lightly bitter cocoa. This no-bake dessert is assembled in one dish and tastes even better after resting.
Use strong coffee or espresso that has cooled completely so the ladyfingers absorb flavor without becoming soggy. For a family-friendly version, leave out the coffee liqueur and use pasteurized eggs if preferred; chilling the tiramisu for at least 6 hours makes it easier to slice cleanly.
Serve it cold as an after-dinner dessert, for holidays, dinner parties, or make-ahead weekend meals. Dust the cocoa over the top just before serving for the neatest finish, and refrigerate leftovers for up to 3 days.
How to Make It
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1
Combine the cooled espresso and coffee liqueur in a shallow bowl.
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2
Separate the eggs, placing the yolks in a large heatproof bowl and the whites in a separate clean bowl. Add the sugar to the yolks and whisk until pale and slightly thickened.
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3
Set the bowl over a saucepan of barely simmering water, making sure the bowl does not touch the water. Whisk the yolk mixture continuously for 5 to 7 minutes, until it reaches 160°F (71°C) and is thick enough to coat the whisk. Remove it from the heat and cool for 5 minutes.
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4
Beat the mascarpone and vanilla into the yolk mixture until smooth. In a separate bowl, whip the heavy cream to soft peaks, then fold it gently into the mascarpone mixture.
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5
Whip the egg whites to medium-stiff peaks. Fold them gently into the mascarpone mixture in two additions, keeping the cream light and airy.
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6
Dip each ladyfinger briefly into the coffee mixture, turning once. Arrange a single layer in the bottom of a 9-inch square dish, trimming pieces as needed to fit.
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7
Spread half of the mascarpone cream over the ladyfingers. Add a second layer of dipped ladyfingers, then spread the remaining cream evenly over the top.
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8
Cover and refrigerate for at least 6 hours, or overnight, to set the layers.
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9
Sift the cocoa powder over the tiramisu just before serving. Cut into portions and serve chilled.
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