Simple and Easy Tiramisu Recipe

Tiramisu (from the Italian language, spelled tiramisù, [ˌtiramiˈsu], meaning “pick me up” or “cheer me up”) is a coffee-flavoured Italian dessert. It is made of ladyfingers (savoiardi) dipped in coffee, layered with a whipped mixture of eggs, sugar and mascarpone cheese, flavoured with cocoa. The recipe has been adapted into many varieties of cakes and other desserts. Its origins are often disputed among Italian regions Veneto and Friuli Venezia Giulia.

Traditional tiramisu contains a short list of ingredients: finger biscuits, egg yolks, sugar, coffee, mascarpone cheese, cocoa powder and sometimes liquor.

The original shape of the cake is round, although the shape of the biscuits allows the use of a rectangular or square pan, spreading the classic image “to tile”. However, it is often assembled in round glasses, which show the various layers, or pyramid. Modern versions can have the addition of whipped cream or whipped egg, or both, combined with mascarpone cream. This makes the dish lighter, thick and foamy. Among the most common alcoholic changes includes the addition of Marsala. The cake is usually eaten cold.

Ingredients

• 8 large egg yolks.
• 1 teaspoon vanilla extract optional.
• 1 1/3 cup sugar.
• 1 1/2 cup mascarpone cheese room temperature.
• 2 cups heavy whipping cream.
• 3- 7 oz packages Italian Ladyfingers cookies Savoiardi.
• 1 1/2 cup espresso/coffee freshly brewed .
• Cocoa for dusting.

Instructions

Step 1

Start by making the espresso and leaving it to cool to room temperature.

Step 2

In a deep bowl, mix egg yolks and sugar and vanilla if using, on top of a water bath. Stir and keep cooking for 10 minutes.

Step 3

Remove mixture from heat and stir for another 2-3 minutes until mixture is not grainy and have a pale yellow color.

Step 4

In a separate bowl, beat the mascarpone cheese for a minute then pour in the whipping cream and beat until hard peak forms.

Step 5

Gently fold in the egg yolk mixture until everything is well combined.

Step 6

Dip the cookies one at a time in the espresso to get them wet and arrange in a 13×9 dish to form one layer.

Step 7

Spoon almost one third of the cream mixture and level the surface.

Step 8

Repeat dipping and arranging the rest of the cookies to form the second cookies layer.

Step 9

Spoon another half of the cream mixture and level.

Step 10

Fill a piping bag with the rest of the cream, cut the tip and pipe domes on top of the cream to get that fancy look.

Step 11

Cover and refrigerate 4 hours and preferably overnight.

Step 12

Dust with cocoa powder just before serving.

reference: yummynotes