The perfect dessert for a Monday?
Anything involving espresso … ie: tiramisu.
A few weeks ago, my sweet friend (& work buddy) Eleonora, spent Sunday with me whipping up this delicious dessert for our office. Eleonora is from Italy so she is the perfect person to make tiramisu with, not to mention she’s just so much fun to be around. I could listen to her stories and wisdom all day!
We aimed to be authentic as possible, even ordering a moka pot to brew the espresso with. Any chance I have to cook (or live) like an Italian, I’ll gladly take it!
Though we did encounter a minor mishap with the cream and mascarpone mixture (I accidently over whipped, making butter), the overall recipe was fairly simple.
PS – my advice for creating the smooth filling is to whip the mascarpone first (medium speed) and then slowly pour in the heavy cream. Scroll down for the full recipe!
Our tiramisu was a total hit with our office so if you’re in need of a crowd-pleasing dessert, I definitely recommend adding this to your menu!
- 8 egg yolks
- ½ cup sugar
- ¼ cup Kahlua or other coffee liqueur (optional)
- pinch salt
- 16 oz. mascarpone cheese
- 2 cup heavy cream
- 6 pkgs lady fingers or savoiardi
- 5 cups hot brewed espresso (you may need more or less)
- ¼ cup unsweetened cocoa powder or grated bittersweet chocolate
- Place the egg yolks, sugar, Kahlua, and salt in the top of a double boiler or a large bowl set over a simmering water bath. Whisk the contents constantly for 6 minutes until it becomes thick and leaves a ribbon on the surface when you lift the whisk out of the bowl. For egg safety, the temperature should reach 160°F.
- Remove from the water bath and set the bowl on ice to cool. Stir it occasionally.
- Using a stand mixer with a whisk attachment, beat the mascarpone cheese on medium speed until fluffy.
- Slowly pour in the heavy cream and continue mixing on medium speed until you reach stiff peaks.
- When the egg mixture is completely cooled, fold the whipped mascarpone and cream mixture into the egg mixture.
- Dip each lady finger one at a time into the espresso and arrange in a single layer on the bottom of your pan.
- Spread a third of the mascarpone filling over the lady fingers. Dust the top with cocoa powder.
- Repeat each step until you have 3 layers.
- For the top and final layer, you can spread the remainder of filling or if you’re feeling a little adventurous, pipe the filling decoratively until the dish is fully covered.
- Dust the top with cocoa powder and chill for 24 hours to let the flavors meld and for the dessert to firm up.
- We left the coffee liqueur out but used a little bourbon-infused vanilla extract and really good espresso – both offering a delicious flavor.