Tiramisu literally translates to “pick me up” in Italian, and it couldn’t be a more perfect name for this delicious dessert. Made with creamy mascarpone cheese, sugary ladyfingers, and smooth, strong espresso, it’s a long-standing favorite in my family. It does involve some prep time, especially if you’re making the espresso fresh that day as opposed to using instant; but once it’s in the refrigerator, the hardest part is waiting a few hours to dig in!
Tiramisu
Serves 4
1 cup strong espresso, cooled
5 tsp. sugar
1 lb mascarpone cheese
6 egg yolks
36 Ladyfingers
Cocoa powder, sprinkled on top
Brew espresso and mix with 2 tsp. of sugar – set aside to cool.
In a mixing bowl, beat together egg yolks, mascarpone (room temperature works best), 2 tsp. of espresso and 3 tsp. of sugar until light and fluffy. Set aside.
In a shallow bowl, add remaining espresso and begin dipping each ladyfinger cookie into the espresso, making sure to coat both sides. Don’t let the cookie sit in the espresso for more than 2-3 seconds each side, otherwise it will absorb too quickly and crumble the cookie.
In a square baking dish with deep sides, begin layering the soaked cookies so they form an even layer at the bottom of the dish.
Spoon a third of the mascarpone mixture on top and spread evenly.
Repeat two more times, until you have 3 total layers with the final layer being the last third of the mascarpone mixture.
Cover with plastic wrap and refrigerate for at least 2-3 hours. Before serving, sprinkle the top with cocoa powder.
Enjoy!
- 1 cup strong espresso, cooled
- 5 tsp. sugar
- 1 lb mascarpone cheese
- 6 egg yolks
- 36 Ladyfingers
- Cocoa powder, sprinkled on top
- Brew espresso and mix with 2 tsp. of sugar – set aside to cool.
- In a mixing bowl, beat together egg yolks, mascarpone (room temperature works best), 2 tsp. of espresso and 3 tsp. of sugar until light and fluffy. Set aside.
- In a shallow bowl, add remaining espresso and begin dipping each ladyfinger cookie into the espresso, making sure to coat both sides. Don’t let the cookie sit in the espresso for more than 2-3 seconds each side, otherwise it will absorb too quickly and crumble the cookie.
- In a square baking dish with deep sides, begin layering the soaked cookies so they form an even layer at the bottom of the dish.
- Spoon a third of the mascarpone mixture on top and spread evenly.
- Repeat two more times, until you have 3 total layers with the final layer being the last third of the mascarpone mixture.
- Cover with plastic wrap and refrigerate for at least 2-3 hours. Before serving, sprinkle the top with cocoa powder.
- Enjoy!
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