Italian Tiramisu Recipe

INGREDIENTS
·
3
large egg yolks, cold
·
1
cup powdered sugar, sifted (120g)
·
2
1/4 cups mascarpone, cold (500g)
·
27-36
ladyfingers (hard ones)
·
1/2
cup espresso or strong coffee, cold (120ml)
·
1/4
cup unsweetened cocoa powder (21g)
INSTRUCTIONS
1. In a large mixing
bowl using a handheld or stand mixer fitted with a whisk attachment, beat egg
yolks and sugar on medium-high speed until white and creamy and sugar is
completely dissolved, for about 2-3 minutes.
2. Add mascarpone
and mix until smooth and creamy, for about 2-3 minutes.
3. Dip ladyfingers
on both sides quickly into coffee and arrange about 9-12 ladyfingers on the
bottom of a 9x7x3 or 8x8x3 inches casserole.
4. Spread about 1/3
of the mascarpone cream on top. Repeat two more times, ending up with a layer
of mascarpone cream on top.
5. Wrap casserole
with plastic wrap tightly that no air or smell from the fridge can go inside
the Tiramisu. Refrigerate at least 4 hours or preferably overnight. Dust with
cocoa on top just before serving. Store leftovers in the fridge up to 3 days.
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