Description
Alton Brown’s tiramisu brings Italian dessert magic to your kitchen with rich mascarpone layers and espresso-soaked ladyfingers. Creamy, indulgent, and elegantly crafted, this classic recipe promises a delightful journey through sophisticated sweet flavors you’ll savor to the last delicious bite.
Ingredients
Scale
Main Ingredients:
- 1 ½ cups (360 ml) heavy whipping cream
- 8 ounces (226 grams) mascarpone cheese, room temperature
- 1 package of Lady Fingers, Savoiardi brand
- 1 ½ cups (360 ml) cold espresso
Sweeteners and Flavoring:
- ⅓ cup (67 grams) granulated sugar
- 1 teaspoon vanilla extract
- 3 tablespoons coffee-flavored liqueur, optional (Kahlua or DaVinci brands)
Garnish:
- Cocoa powder for dusting the top
Instructions
- Whip the heavy whipping cream in a large mixing bowl using an electric mixer on medium speed until it begins to thicken and develop soft peaks.
- Gradually add granulated sugar and pure vanilla extract to the whipped cream, continuing to mix until stiff, glossy peaks form. Gently fold in the room temperature mascarpone cheese until the mixture is smooth and well combined.
- Prepare a coffee and liqueur mixture in a shallow, wide bowl by combining freshly brewed espresso or strong coffee with your preferred liqueur.
- Briefly dip each ladyfinger into the coffee mixture, ensuring both sides are lightly moistened but not soaked through. Arrange the dipped ladyfingers in a single, even layer across the bottom of an 8-inch by 8-inch (20 centimeters by 20 centimeters) baking dish.
- Carefully spread approximately half of the mascarpone cream mixture over the first layer of ladyfingers, creating a smooth, even surface.
- Create a second layer by repeating the ladyfinger dipping and placement process, then cover with the remaining mascarpone cream mixture.
- Using a fine-mesh sifter, generously dust the top with unsweetened cocoa powder, creating an elegant, even coating.
- Refrigerate the tiramisu for a minimum of 4 to 6 hours, or ideally overnight, to allow the flavors to meld and the dessert to set completely before serving.
Notes
- Cool the tiramisu in the refrigerator for at least 4 hours, allowing flavors to meld and intensify.
- Select high-quality espresso or strong coffee for an authentic, rich taste profile.
- Ensure egg yolks are pasteurized or use a safe cooking method to prevent potential health risks.
- Bring mascarpone and eggs to room temperature to create a smoother, more cohesive mixture.
- Use an offset spatula for precise and even layering between ladyfinger rows.
- Sift cocoa powder just before serving to maintain its delicate, powdery appearance.
- Store leftovers covered in the refrigerator for up to 3 days, keeping texture and flavor intact.
- Experiment with dark chocolate shavings as an alternative topping for added decadence.
- Chill serving plates beforehand to keep the dessert cooler and more refreshing.
- Consider using a springform pan for easier serving and more dramatic presentation.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Desserts
- Method: None
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 440
- Sugar: 23 g
- Sodium: 60 mg
- Fat: 36 g
- Saturated Fat: 22 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 120 mg