The Best Tiramisu Recipe

This tiramisu is the greatest I've ever had. Coffee-dipped ladyfingers are layered with mascarpone. Adding chocolate powder finishes this gorgeous dessert! 


SERVINGS: 16 SLICES – 6 large egg yolk – 2/3 cup (135 grams) granulated sugar – 1/4 teaspoon salt – 24 ounces (680 grams) cold mascarpone cheese (straight from the refrigerator) – 2 teaspoons (10 ml) pure vanilla extract – 1 1/2 cups (360 ml) cold heavy whipping cream – 2 cups (480 ml) cold espresso – 1/4 cup (60 ml) Kahlua (optional) – 40 to 45 ladyfinger – 1/4 cup (22 grams) unsweetened cocoa powder


Step 1

Egg yolks, granulated sugar, and salt in a large heatproof basin. Whisk the bowl frequently over a saucepan of hot water to avoid scrambling the eggs.

Step 2

The mixture should thicken, turn pale, and reach 165°F-170°F in 10–13 minutes. Remove the saucepan bowl and let cool for 5–10 minutes.

Step 3

Mix the cool mascarpone and vanilla essence into the egg mixture until no lumps remain (don't overmix).

Step 4

In a separate cool dish with clean beaters, beat heavy whipping cream to medium-stiff peaks.

Step 5

Fold half of the whipped cream into the mascarpone egg mixture until mixed, then add the rest. Set aside.

Step 6

Mix cold espresso and Kahlua on a small dish. Place half of the ladyfingers in a 9x13 inch baking pan after dipping them in the coffee mixture one at a time.

Step 7

Half the mascarpone mixture over the ladyfingers, then add more dipped ones.

Step 8

Apply the remaining mascarpone mixture on ladyfingers and dust with cocoa powder. Plastic cover the baking pan and chill for 8 hours or overnight before serving.


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