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Tiramisu
A creamy, scoopable Italian tiramisu made with a mascarpone filling and coffee-dipped ladyfingers, finished with a generous dusting of cocoa. It chills until the layers are set, though it is intended to be served by the scoop rather than cut into perfect slices.
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Ingredients
- 4 large egg yolks (Cold straight from the fridge)
- 3 tbsp dark rum
- 0.25 cup heavy cream (Cold straight from the fridge)
- 0.5 cup granulated sugar
- 0.25 tsp kosher salt
- 16 oz mascarpone (From 2 containers; cold straight from the fridge. The author cautions against using Whole Foods brand; see notes.)
- 1.75 cup strongly brewed coffee
- 24 ladyfingers (From a 7-ounce package)
- 2 tbsp unsweetened cocoa powder (Sifted for topping)
Steps
- 1
Set out an 8-by-8-inch baking dish or another 2-quart dish.
- 2
Put the cold egg yolks, dark rum, cold heavy cream, sugar, salt, and cold mascarpone in the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl for an electric hand mixer.
- 3
Beat the filling for 1 minute. Scrape down the sides of the bowl, then beat for 1 more minute. Do not exceed 2 minutes total.
- 4
Pour the strongly brewed coffee into a small or medium bowl. Working one at a time, quickly dip half of the ladyfingers in the coffee without letting them become saturated. Arrange them side by side in the baking dish; snap some into shorter lengths as needed to fill empty spaces.
- 5
Spoon a few scoops of filling over the ladyfingers and spread it into a layer about 1/4 inch thick. Add more filling if needed.
- 6
Quickly dip the remaining ladyfingers in the coffee and arrange them over the filling, leaving no gaps.
- 7
Spread the remaining filling over the second layer of ladyfingers in a neat, even layer.
- 8
Cover the dish with plastic wrap, making sure the wrap touches the surface of the tiramisu. Refrigerate for at least 3 hours, ideally overnight.
- 9
Remove and discard the plastic wrap. If it has left indentations, smooth the surface with an offset spatula.
- 10
Sift a generous coating of cocoa powder over the top, wipe the rim of the dish, and serve. This tiramisu is scoopable rather than intended to yield perfect slices.
Notes
Keep all filling ingredients cold. The author advises against Whole Foods brand mascarpone because it may make the filling watery; if using it, omit the rum and reduce the heavy cream to 1 tablespoon. Pasteurized eggs may be used if concerned about raw eggs. Covered tiramisu keeps in the refrigerator for up to 4 days.
Nutrition per serving
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