Classic Café Tiramisu

Photo byGwen Wren using Canva

"This tiramisu recipe was so easy to make, and it turned out amazing! The cream was smooth and rich, and the coffee-soaked ladyfingers were just perfect. My family loved it, and I'll definitely be making it again!"

Classic Café Tiramisu

Ingredients:

• For the Cream Layer:
• • 4 large egg yolks
  • 1 cup granulated sugar
  • 1 ¼ cups mascarpone cheese, at room temperature
  • 1 ¼ cups heavy cream, cold
  • 1 teaspoon pure vanilla extract
• For the Coffee Layer:
• • 1 ½ cups strong brewed coffee, cooled to room temperature
  • ¼ cup coffee liqueur
• For Assembly:
• • 24-30 ladyfinger biscuits
  • Unsweetened cocoa powder, for dusting
  • 1-2 ounces dark chocolate, grated (optional)

Instructions:

1. Prepare the Cream Layer:
2. • In a medium heatproof bowl, whisk together the egg yolks and sugar until well combined and pale in color.
   • Place the bowl over a pot of simmering water (double boiler method), ensuring the bowl does not touch the water. Whisk continuously for about 8-10 minutes until the mixture thickens slightly and reaches a safe temperature (160°F).
   • Remove from heat and let the mixture cool slightly.
   • In a separate bowl, beat the mascarpone cheese until smooth. Add the cooled egg yolk mixture and vanilla extract to the mascarpone, whisking until smooth and creamy.
   • In another bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the mascarpone mixture until well incorporated.
3. Prepare the Coffee Layer:
4. • In a shallow dish, combine the cooled brewed coffee and coffee liqueur (if using).
5. Assemble the Tiramisu:
6. • Quickly dip each ladyfinger into the coffee mixture, making sure to coat both sides but not soaking them (about 1-2 seconds per side).
   • Arrange a layer of soaked ladyfingers at the bottom of a 9x13-inch dish or a similarly sized serving dish.
   • Spread half of the mascarpone cream mixture over the ladyfingers, smoothing it into an even layer.
   • Repeat with another layer of dipped ladyfingers and the remaining mascarpone cream.
   • Cover the dish with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld and the tiramisu to set.
7. Serve:
8. • Before serving, dust the top of the tiramisu generously with unsweetened cocoa powder.
   • For an extra touch, sprinkle with grated dark chocolate.
9. Enjoy:
10. • Slice into squares and serve chilled. Tiramisu pairs beautifully with a cup of espresso or a glass of dessert wine.

Tips:

• For the best flavor, use high-quality coffee and mascarpone.
• Make sure not to over-soak the ladyfingers to prevent a soggy tiramisu.
• Tiramisu tastes even better the next day, so it’s perfect for preparing in advance!