This classic Italian tiramisu offers a luxurious balance of bitter coffee and sweet, creamy mascarpone. The “cooked” custard base ensures a silky, stable texture that holds up beautifully against the soft ladyfingers. Each bite delivers a complex flavor profile, enhanced by a hint of brandy or almond extract and finished with semisweet chocolate shavings. It is the perfect make-ahead dessert for dinner parties or special celebrations, allowing the flavors to meld and deepen while chilling. Simple to assemble yet elegant enough for formal occasions, this recipe captures the comforting richness of traditional Italian baking without requiring advanced pastry skills.
Tiramisu – Cooked
Description
This classic Italian tiramisu offers a luxurious balance of bitter coffee and sweet, creamy mascarpone. The "cooked" custard base ensures a silky, stable texture that holds up beautifully against the soft ladyfingers. Each bite delivers a complex flavor profile, enhanced by a hint of brandy or almond extract and finished with semisweet chocolate shavings. It is the perfect make-ahead dessert for dinner parties or special celebrations, allowing the flavors to meld and deepen while chilling.Ingredients
Directions
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In a large bowl, beat egg yolks and granulated sugar together until the mixture is light in color and fluffy, approximately 5 minutes.
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Whisk 1/2 cup of the strong coffee and 1 tablespoon of brandy (or almond extract) into the egg yolk mixture.
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Transfer the mixture to the top of a double boiler set over gently simmering water.
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Whisk constantly for about 7 minutes, or until the custard thickens and coats the back of a spoon.
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Remove from heat and allow the custard to cool completely to room temperature.
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In a separate bowl, beat the mascarpone (or ricotta) cheese until smooth and creamy.
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Fold the cooled egg mixture into the beaten cheese until fully combined.
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In a clean bowl, whip the cream until stiff peaks form.
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Stir about 1/4 cup of the whipped cream into the egg-cheese mixture to lighten it.
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Gently fold in the remaining whipped cream until no white streaks remain.
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Combine the remaining strong coffee and the remaining 1 tablespoon of brandy (or almond extract) in a shallow dish.
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Arrange half of the ladyfingers in a single layer in an 11x7-inch glass baking dish.
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Quickly brush the ladyfingers with half of the coffee mixture.
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Spread half of the cream mixture over the coffee-soaked ladyfingers.
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Repeat the layers with the remaining ladyfingers, coffee mixture, and cream mixture.
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Sprinkle the chopped semisweet chocolate evenly over the top layer.
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Cover the dish tightly with plastic wrap and refrigerate overnight to allow flavors to meld.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 3199.6kcal
- % Daily Value *
- Total Fat 191.2g295%
- Saturated Fat 85.4g428%
- Cholesterol 445.7mg149%
- Sodium 4358.2mg182%
- Total Carbohydrate 123.4g42%
- Dietary Fiber 11.0g44%
- Sugars 86.6g
- Protein 169.5g339%
* 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
Storage: Tiramisu can be stored in the refrigerator for up to 3 days. For longer storage, it can be frozen for up to 2 weeks. Let defrost in the refrigerator for 24 hours before serving.
Ingredient Substitution: If you cannot find mascarpone, you can use full-fat ricotta cheese. Blend the ricotta in a food processor until completely smooth to mimic the texture of mascarpone.
Safety: Ensure the egg yolk custard is cooked thoroughly in the double boiler to reduce the risk of salmonella. The mixture should reach a temperature of at least 160&# 194;°F (71ðC) if you have a thermometer, or until it is visibly thickened.
Variation: For a stronger coffee flavor, use espresso instead of regular strong coffee. You can also dust the top with cocoa powder instead of using chopped chocolate.
Tip: Do not soak the ladyfingers too long, or they will become mushy. A quick dip or brush is sufficient.
