French
Classic Tiramisù

One of my favorite no-bake desserts to serve during the summer months is a classic tiramisu. It's the perfect ending to outdoor dining!

Tiramisu is a popular Italian dessert flavored with espresso. Think layers of espresso-soaked ladyfingers with a creamy mascarpone filling. I also like to include a little amaretto in the espresso, but the alcohol can simply be omitted.

Since this dessert contains only a handful of ingredients, it's important to use the highest quality ingredients available. Italian mascarpone and good strong espresso!

This dessert can be made up to 24 hours in advance and is best served after it has set for a minimum of 4-6 hours. Letting it cool in the fridge once assembled will help the ladyfingers really soften and soak up that creamy filling!

In my version the egg yolks are first whipped in a bain-marie with the sugar until they are hot to the touch. This ensures that they are safer to eat than including raw egg yolks in the filling. Just make sure to continuously whisk the egg yolks during this step so they don't cook.

Greetings and happy summer!

Classic Tiramisu

ingredients

For the stuffing:

  • 4 large egg yolks
  • 1/2 cup granulated sugar, divided
  • 3/4 cup heavy cream
  • 1 cup mascarpone
  • 2 teaspoons vanilla
  • 1 pinch of salt

To assemble:

  • 1 1/2 cups espresso
  • 3 tablespoons of amaretto
  • 26 ladyfingers
  • 3 tablespoons cocoa powder

Directions

For the stuffing:

  1. In a glass bowl over medium heat, whisk together the egg yolks and 1/4 cup sugar. Transfer to a double boiler over low heat and whisk continuously until warm to the touch. Remove from the heat and let cool to room temperature.
  2. Once the egg yolks have cooled, blend until the mixture is light and fluffy. It should triple in volume.
  3. In a separate large bowl, beat the cream and remaining sugar to medium peaks. Add the mascarpone and vanilla, blend until well blended.
  4. Stir in the egg yolk mixture and set aside until ready to assemble.

To assemble:

  1. Whisk together the espresso and amaretto. Dust an 8 x 8-inch square baking pan with a tablespoon of cocoa powder.
  2. Dip the ladyfingers into the espresso, but do not soak them. Line the pan with ladyfingers, approximately 12-13 per layer.
  3. Cover with half of the filling and smooth to flatten using an offset spatula. Dust with a spoonful of cocoa powder and repeat, finishing with a final layer of cocoa powder.
  4. Cover and refrigerate for 4-6 hours. Cut and serve!

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