Perfect Tiramisu Every Time
Tiramisu Ingredients
**Credits to Joshua Weissman for the base recipe
Zabaglione (tiramisu cream):
6-7 large egg yolks
(depending on size of yolks)
¾ cup (150g) granulated sugar
2 cups (452g) mascarpone, room temperature
1 cup (250ml) heavy whipping cream
Coffee Mixture:
3 Tbs granulated sugar
2 cups (500ml) freshly brewed espresso or strong coffee
Splash of pure almond extract (optional)
Pinch of freshly grated nutmeg (optional)
24-30 ladyfingers
Cocoa powder, for sifting
Dark chocolate, for grating
The Breakdown:
Step 1: Prep the Coffee Mix:
Grab a shallow dish and throw in some sugar, your 2 cups of espresso, a splash of almond and vanilla extract, and a pinch of nutmeg (if you’re into that). Whisk it up till it’s all mixed. Set it aside for now.
Step 2: Make the Zabaglione:
Fill a medium pot with about an inch of water and get it simmering over medium heat.
In a heatproof bowl that can sit on the pot without touching the water, mix egg yolks and sugar. Put the bowl over the simmering water and whisk non-stop until the sugar’s mostly dissolved and the mix is warm. Grab a handheld mixer and beat it on high until it’s about 2.5 times bigger, lighter, and holds soft peaks. Take it off the heat.
WARNING: You can easily overmix this part and you’ll see it become ultra stiff and a little chunky - don’t worry, it’s perfectly fine and still edible. in the next step you’ll just have really mix in your mascarpone to get rid of some of the chunkiness, but it’s not the end of the world and don’t feel the need to start over if it happens..
Mascarpone Time:
In another bowl, beat the mascarpone with a handheld or stand mixer on medium until it’s super smooth. Fold this into the egg yolk mixture gently until there’s no lumps.
Whip The Cream, the Old Fashion Way:
In the same bowl you used for mascarpone, don’t worry if there’s still residual from the mascarpone. Pour in the heavy cream. Whip it till it forms medium peaks. Then, gently fold the mascarpone-egg mix into the whipped cream until it's all combined. Be gentle to keep it fluffy.
WARNING Numero 2: Whipped cream can quickly go from being light and delicious to literal butter. So keep an eye on this part and don’t walk away from your mixer.
Layer It Up:
Dip ladyfingers quickly into the coffee mix on both sides. I can’t stress enough how much i hate MUSHY Tiramisu - Don’t let the ladies go for a swim, give it a literal dip for 0.5 - 1 second MAX each side. We’re using ESPRESSO so trust me the coffee flavour will be there. If for some reason you have really dense or stale lady fingers you can test one for how long to soak by dipping, and then break it in half. You should see a dry center.
Line them up in a 9-inch square pan. Cover the bottom with dipped ladyfingers. Pour half of the zabaglione mix over them. Add another layer of dipped ladyfingers and pour the rest of the zabaglione on top.
Chill and Finish:
Cover the pan with plastic wrap, making sure it doesn't touch the top. Refrigerate overnight so it firms up.
Before serving, dust the top generously with cocoa powder. Slice it up and grate some chocolate over each piece. Enjoy!
Storing:
Keep any leftovers tightly covered in the fridge for up to 3 days.
