Tiramisu
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recipe by Drop https://getdrop.com/
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- Total Time
- 4hrs 25mins
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- Serves
- 8
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- Calories
- 559
Done correctly, a classic tiramisù can be transcendent. A creamy dessert of espresso-soaked ladyfingers surrounded by lightly sweetened whipped cream and a rich mascarpone, tiramisù relies heavily on the quality of its ingredients. If you don’t have a barista setup at home, pick up the espresso at a local coffee shop, or use strongly brewed coffee. As for the ladyfingers, make your own or buy them, but keep in mind that store-bought varieties can range from soft and spongy (like angel food cake) to hard and crunchy (like biscotti). Both kinds will work here, but if you're using the softer variety, stick to a light brushing of espresso, instead of a deep dip.
Inspired by: https://cooking.nytimes.com/recipes/1018684-classic-tiramisurecipe updated 23 Jun. 2021
Ingredients
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- Bittersweet chocolate
- 55 g
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- Granulated sugar
- 100 g
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- Egg yolk
- 4
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- Heavy cream
- 180 ml
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- Mascarpone cheese
- 225 g
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- Sponge fingers
- 24
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- Espresso
- 420 ml
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- Cognac
- 2 tablespoons
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- Unsweetened cocoa powder
- 2 tablespoons
Tools
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Stand mixer
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Whisk
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Plastic wrap
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Large mixing bowl
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Stand mixer bowl
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Medium bowl
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Small bowl
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Baking dish - 2 quart
Step preview
- Add granulated sugar and egg yolk to a clean stand mixer bowl
- Beat until triples in volume
- Transfer content of stand mixer bowl to large mixing bowl
- Clean stand mixer bowl then set aside
- Add granulated sugar and heavy cream to a clean medium bowl
- Beat until soft peaks form
- Add mascarpone cheese to the medium bowl
- Beat until peaks form
- Fold mixture into egg mixture gently
- Add espresso and Cognac to a clean small bowl and mix
- Dip sponge fingers into the mixture one by one
- Dust a clean 2-quart baking dish (an 8x8-inch dish, or a 9-inch round cake pan would also work here) with 1 tablespoon cocoa powder
- Transfer ladyfingers into baking dish
- Repeat, using half the ladyfingers, until you’ve got an even layer, breaking the ladyfingers in half as needed to fill in any obvious gaps
- Add half of mascarpone mixture to ladyfingers
- Repeat with remaining espresso-dipped ladyfingers and mascarpone mixture
- Dust with unsweetened cocoa powder
- Garnish with bittersweet chocolate
- Cover with plastic wrap
- Let rest in fridge - approx 4 hr
- Serve