Coffee soaked lady fingers layered with creamy dreamy filling made from mascarpone cheese and egg yolks. With just a handful of ingredients this amazingly simple dessert will always be a favorite of mine.
Tiramisu stole my heart years ago, when I had my first taste. It was love at first bite. It was like stepping into another world where everything is perfect! It’s like flying without wings, only a little bit of pixie dust, just like the dust of cocoa powder sprinkled on top of the cake.
It’s light and airy, sweet and creamy. It is a classic dessert that will never die.
There are lots of recipes for Tiramisu, lots of them almost identical but I can’t say for sure where the original recipe is coming from. It’s been one of those recipes that it’s being passed from generations to generations. With every new generation it’s being adapted to fit the taste buds.
If you have ever made Tiramisu you most likely know there are two types of Tiramisu recipes. Ones that calls for whipped egg whites and ones that call for heavy cream. I have made Tiramisu both ways, but this time I made it different. Just a little.
My Tiramisu is made by layering coffee soaked lady fingers and a mixture of mascarpone cheese, egg yolks, sugar and milk. Since I wanted to hold its shape better I left out both the heavy cream and the egg whites.
The filling is made by creaming egg yolks with sugar and milk and just gently cooked, whisking constantly so the egg does not scramble. If you are scared the eggs might cook, you could use a double boiler, but with a little bit of practice, whisking by hand for about 3 minutes it’s not hard.
Once the egg yolks are slightly cooked, the waiting starts.
Tiramisu is not just a pick-me-up dessert, but it can also be called the test-for-patience dessert.
Once the egg yolks reach boiling point you have to let them cool for a while at room temperature followed by some refrigeration time. Mascarpone cheese and mixed in and the cake is assembled. Refrigerate over night! No peaking. No testing. No tasting! Just let the flavors come together. The longer it sits, the better it gets.
Yields one 9X5 pan
Coffee soaked lady fingers layered with creamy dreamy filling made from mascarpone cheese and egg yolks. With just a handful of ingredients this amazingly simple dessert will always be a favorite of mine.
15 minPrep Time
3 minCook Time
12 hrTotal Time
Save RecipeIngredients
- 3 egg yolks (if possible use pasteurized eggs, Safest Choice Eggs is what I used)
- 1/2 cup sugar
- 1/3 cup milk
- 1 pound mascarpone cheese, room temperature
- 7 oz lady fingers
- 1 cup cold brewed coffee
- cocoa powder
- chocolate shaves
Instructions
- Whisk the egg yolks, sugar and milk in a medium saucepan until combined.
- Cook over medium heat, whisking all the time, until it reaches boil point. Continue cooking for one more minute. Leave to cool for about 30 minutes at room temperature followed by 1 hour in the fridge.
- Once the egg yolk mixture is cold, whisk in 1 pound of room temperature mascarpone cheese.
- Line a 9X5 loaf pan with plastic wrap.
- Moving as quick as possible dip one third of the lady fingers in the cold coffee, one at a time, and place them on the bottom of the pan in a single layer. You might need to break a few to fit perfectly into the pan.
- Spread almost one third of the mascarpone filling over the lady fingers.
- Place a second layer of coffee dipped lady fingers and spread some more mascarpone cheese on top.
- Dip the remaining lady fingers in coffee and arrange them over the mascarpone cheese.
- Spread the remaining mascarpone cheese, cover with plastic wrap and refrigerate over night.
- Gently remove the tiramisu from the pan, sprinkle with cocoa powder and grate chocolate on top.
- Slice and enjoy!
If you like Tiramisu you may also like :
Coffee and cream chocolate chip cookies
Chocolate strawberry cupcakes with mascarpone frosting
Sending love your way,
Roxana
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