Tiramisu

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Servings: 8 Difficulty: Advanced
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Classic Italian coffee-soaked dessert with rich mascarpone cream
Tiramisu Btvc62 A recipe image
Tiramisu Btvc62 A recipe image
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Tiramisu

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 8 Calories: 1051.7

Description

This elegant Tiramisu features layers of espresso-soaked sponge cake and a luscious mascarpone cream enriched with a homemade zabaglione. The dish balances the deep, bitter notes of strong coffee and dark rum with the sweet, creamy richness of egg yolks and mascarpone cheese. Finished with a dusting of bittersweet chocolate and ground espresso, it offers a sophisticated texture and flavor profile that is both indulgent and comforting. This no-bake dessert is perfect for special occasions, romantic dinners, or as a show-stopping finale to an Italian-inspired meal. It requires some time to chill properly, allowing the flavors to meld and the cake to soften, resulting in a silky, dreamy treat that tastes like it came from a professional bakery.

Ingredients

Directions

  1. Whisk egg yolks, 6 tablespoons sugar, and Marsala in a large metal bowl to blend.
  2. Set the bowl over a saucepan of simmering water, ensuring the water does not touch the bottom of the bowl.
  3. Using an electric mixer, beat the mixture until it triples in volume, about 5 minutes.
  4. Cover the zabaglione mixture and refrigerate until well chilled.
  5. Place mascarpone in a large bowl.
  6. In a medium bowl, whip the chilled cream with 2 tablespoons sugar using an electric mixer until soft peaks form.
  7. Fold the whipped cream into the mascarpone.
  8. Gently fold the chilled zabaglione into the mascarpone mixture.
  9. Refrigerate the mascarpone mixture until well chilled, about 3 hours.
  10. In a small bowl, combine espresso coffee, rum, 3 tablespoons sugar, and vanilla extract.
  11. Brush the coffee mixture generously over both sides of the sponge cake pieces.
  12. Place a generous tablespoon of the mascarpone mixture in the bottom of each of 8 wineglasses or dessert glasses.
  13. Set a square or wedge of cake into each glass at an angle.
  14. Top with the remaining mascarpone mixture.
  15. Combine shaved bittersweet chocolate and finely ground espresso beans.
  16. Sprinkle the chocolate and coffee mixture over the desserts.
  17. Refrigerate until chilled for at least 30 minutes and up to 3 hours before serving.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 1051.7kcal
% Daily Value *
Total Fat 70.2g108%
Saturated Fat 44.3g222%
Cholesterol 211.9mg71%
Sodium 209.1mg9%
Total Carbohydrate 80.9g27%
Dietary Fiber 3.2g13%
Sugars 42.1g
Protein 10.9g22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The zabaglione can be prepared up to 2 days in advance.

Instead of a 12x6x1 layer sponge cake cut into eight 3-inch squares, you may use a 9-inch round sponge cake cut into 8 wedges.

Ensure the water in the double boiler does not touch the bottom of the bowl to prevent curdling the eggs.

Keywords: tiramisu, mascarpone, espresso, italian dessert, coffee cake, no bake, zabaglione, marsala, chocolate shavings, egg yolks, rum, sponge cake, layered dessert, chilled dessert, dessert recipe
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