Tiramisu Recipe

Here's my variation of a classic Italian dessert. Kids may not like it because it has a coffee and slightly boozy flavor. Too bad for them (more for me).

I've never actually made this with Ladyfingers because I don't feel like running all over towna to find them. Instead I make it using a sponge cake.

Difficulty: Easy.

Prep time: 25 minutes + 4 hours+ chilling time. Add cake prep and cook time if you make your own cake.

Cook time: 35 minutes if you make your own cake.

Servings: 8 slices.

Before You Begin

Ingredients

Scale: x ½x ¾x 1x 1¼x 1½x 2x 2½x 3x 4x 5

• 240 grams (24 fingers) Ladyfingers or a Sponge Cake.
• 72 grams (4 yolks) Egg Yolks.
• 101 grams (1/2 cup) Granulated Sugar, divided into 2 parts.
• 180 ml (3/4 cup) Heavy Cream (about 35% fat).
• 240 ml (1 cup) Strong Coffee or Espresso.
• 15 ml (1 tbsp) Dark Rum or Cognac.
• 227 grams (8 ounces) Mascarpone or Cream Cheese-based substitute. A reasonable substitute for Masarpone is to mix 227 grams (8 ounces) of softened Cream Cheese, 28.4 grams (2 tbsp) of softened, unsalted Butter, and 60 ml (1/4 cup) of Heavy Cream.
• 15 grams (2 tbsp) Cocoa Powder, unsweetened.

Preparation

1. If you're using Sponge Cake, prepare your cake. After cooling, split the cake horizontally with a cake knife.
2. To create the Filling, combine the Egg Yolks with 1/2 the sugar, and mix until this roughly triples in volume.
3. In a separate bowl, make Whipped Cream by combining the chilled Heavy Cream with the remaining 1/2 of the sugar, and mixing this at high speed until stiff peaks form.
4. If you are using Cream Cheese instead of Mascarpone, mix the softened Cream Cheese, softened Butter, and some Heavy Cream in a separate bowl.
5. Mix the Egg Yolk mixture into the Whipped Cream.
6. To complete the Filling, fold in the Mascarpone into the Egg Yolks and Whipped Cream mixture.
7. Mix in the Coffee or Expresso and the Rum or Cognac.
8. Dust the bottom of a dish with 1/2 of the Cocoa Powder.
9. Briefly soak 1/2 of the Ladyfingers in the Coffee mixture and then line the dish with them. When using a Sponge Cake, I put one layer into the dish and spray it with the Coffee mixture.
10. Cover the first layer of cake with 1/2 of the Filling, spreading with a spatula.
11. Create a second layer with Coffee-soaked cake, and top with the remaining Filling.
12. Dust the top with the remaining Cocoa Powder.
13. Chill for at least 4 hours, but overnight is better.

Storage

References