Classic Tiramisu
Things I love about this bake:
-It's not a bake! No baking required.
-It's easy and looks very professional.
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TIPS:
-Be careful when dipping the lady fingers! They are very fragile and porous.
You must dip them quickly because they will fall apart if left too long in the liquid.
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Ingredients
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4 large egg yolks
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100g granulated sugar, divided
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170g heavy cream
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227g mascarpone
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1 3/4 cups coffee
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2 Tbsp. rum
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2 Tbsp. unsweetened cocoa powder
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24 ladyfingers (from one 200g package)
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1-2 oz. bittersweet chocolate shavings
STEP 1:
With an electric mixer whip egg yolks and 50g sugar in a medium bowl until very pale and tripled in volume. Transfer to a large bowl.
STEP 2:
Wipe out the medium bowl and whip the cream and remaining 50g sugar to soft-medium peaks. Add mascarpone and continue to whip until it creates a soft spreadable texture with medium peaks. Fold the mascarpone mixture into the egg yolks mixture.
STEP 3:
Combine espresso and rum in a shallow bowl and set aside.
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STEP 4:
Use a sifter to dust the bottom of the 8x8-inch pan or dish with 1 Tbsp. of cocoa powder.
STEP 5:
Quickly dip each lady finger into the espresso mixture and place them rounded side up at the bottom of the baking pan in an even layer. Do this with half of the lady fingers. You can break them to fill in gaps as needed. Spread half the mascarpone mixture onto the ladyfingers in an even layer.
STEP 6:
Repeat with the remaining ladyfingers and mascarpone mixture.
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STEP 6:
Dust top layer with remaining Tbsp. of coca power and top with shaved or grated chocolate.
STEP 6:
Cover with plastic wrap and let it chill in the refridgerator for at least 4 hours, preferably 24 hours, before slicing or scooping to serve.
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***Click here for a version of a Tiramisu Cake that is also very yummy!
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adapted from New York Times