TIRAMISU
CLASSIC ITALIAN boozy, ESPRESSO-INFUSED DESSERT WITH LAYERS OF WHIPPED MASCARPONE CREAM.
SKILL LEVEL: INTERMEDIATE | QUANTITY: 8-10 servings
LISTS
GROCERY LIST:
6 large | Eggs
1 cup | Mascarpone
1 cup | Heavy Whipping Cream
¾ cup | Granulated Sugar
1 cup | All-purpose Flour
¼ cup | Unsweetened Cocoa Powder
Brand recommendation - Ghirardelli Chocolate Unsweetened Cocoa Powder
1 teaspoon | Vanilla Extract
¾ cup | Strong Espresso
¼ cup | Grand Marnier
KITCHENWARE:
9x7-inch Glass Baking Dish
2 18x13-inch Baking Sheets
Stand Mixer or Hand Mixer w/ Large Mixing Bowl
Medium Mixing Bowl, Large Mixing Bowl & Shallow Dish
Large Pastry Bag or Plastic Bag
Measuring Spoons & Cups, Sieve (fine mesh strainer), Whisk, Large Metal Spoon & Offset Spatula
PREP
Helpful tips!
There are a lot of components to this recipe that all need to be made and mixed together in stages so be patient and understand that there may be quite a bit of dish washing happening in between!
If interested in splitting up, make the ladyfingers a full day before and store at room temperature in an airtight container.
When using a pastry bag, don’t fill the bag completely or it will be hard to handle and end up oozing out the back. I recommend only filling a pastry bag ½-way and refilling as necessary.
BAKE
LADYFINGERS:
3 large | Egg Yolks
¼ cup | Granulated Sugar
1 teaspoon | Vanilla Extract
4 large | Egg Whites
¼ cup | Granulated Sugar
1 cup | All-purpose Flour
FILLING:
¾ cup | Strong Espresso (freshly brewed)
¼ cup | Grand Marnier
1 cup | Heavy Whipping Cream
2 large | Egg Whites
2 tablespoons | Granulated Sugar
2 large | Egg Yolks
2 tablespoons | Granulated Sugar
1 cup | Mascarpone (cold)
TOPPING:
¼ cup | Unsweetened Cocoa Powder
Line baking sheets with parchment paper.
Preheat oven to 375° F and space out oven racks for even baking.
Separate eggs and whisk egg yolks and ¼ cup sugar in large mixing bowl until thick and pale. Add vanilla, whisk and set aside.
Using a stand mixer with a whisk attachment or a hand mixer beat egg whites on medium-high speed until foamy. With mixer going, add ¼ cup sugar and continue whipping until stiff peaks form. Using a large metal spoon slowly fold the whipped egg white mixture into the egg yolk mixture in three parts. Do not whisk or mix hard, use a slow folding motion until mostly combined, some yellow and white streaks are okay. Sift flour over egg mixture and fold until combined. The mixture should be thick and airy.
Fill pastry bag with mixture, cut about a 1 ½-inch opening and pipe 16 ladyfingers per baking sheet (2 rows x 8 columns) that are about 3 ½-inches long and 1-inch apart. Bake ladyfingers for about 13 minutes. Let cool slightly and use a spatula to transfer to wire rack and cool completely.
Meanwhile, create the various components needed to make the filling. Mix espresso and Grand Marnier together in shallow dish. Set aside.
Using a stand mixer with a whisk attachment or a hand mixer whip heavy whipping cream on medium-high speed until thick. Pour into small mixing bowl and set aside.
Separate eggs and using a stand mixer with a whisk attachment or a hand mixer beat egg whites on medium-high speed until foamy. With mixer going, add 2 tablespoons sugar and continue whipping until stiff peaks form. Set aside.
Place egg yolks and 2 tablespoons sugar in a heat-proof bowl set over a pot of simmering water with the heat on the lowest setting. You shouldn’t need more than 2-inches of water and want to ensure the bottom of the bowl is not sitting in the water. Whisk constantly until foamy and pale, about 3 minutes. Remove the bowl from the pot and pour egg yolk mixture into large mixing bowl. Add mascarpone and whisk until combined and cooled down. Using a large metal spoon slowly fold in the whipped cream. Do not whisk or mix hard, use a slow folding motion until mostly combined. Once combined, fold in the whipped egg whites using the same method. The mixture should be loosely thick and spreadable. If it’s too soupy pop it in the fridge for 15 minutes.
Gather glass dish, cooled ladyfingers, espresso mixture and mascarpone cream. Dip 10 ladyfingers into espresso mixture, coating both sides, placing in the bottom of glass dish to create first layer. Use an extra espresso-dipped ladyfinger and break up to fill any gaps. Using an offset spatula, spread ⅓ mascarpone cream on top. Dip 10 ladyfingers into espresso mixture, coating both sides, placing on top of mascarpone cream to create next layer. Use an extra espresso-dipped ladyfinger and break up to fill any gaps. Using an offset spatula, spread ⅓ mascarpone cream on top. Dip last 10 ladyfingers into espresso mixture, coating both sides, placing on top of mascarpone cream to create next layer. Use any leftover espresso-dipped ladyfingers and break up to fill any gaps. Using an offset spatula, spread last ⅓ mascarpone cream on top. Chill for 2-hours.
Once chilled, using a sieve, dust a thick layer of cocoa powder on top of tiramisu. Chill for 24-hours.
Enjoy chilled and store leftovers in airtight container in fridge.
