This classic Italian Tiramisu dessert with Layers of a decadent mascarpone cheese mixture and ladyfingers soaked in espresso and Kahlua is the perfect dessert to serve when hosting the holidays.
- (2) 3.5oz boxes Lady Finger cookies
- 1 tsp vanilla extract
- 50mL Kahlua
- 2 Tbsp milk
- 6 oz water
- 1 cup white sugar
- 2 rounded tsp instant espresso powder
- 6 large egg yolks
- 1 1/2 cups heavy whipping cream
- 8 oz mascarpone cheese
- unsweetened cocoa powder
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1 ) In a small bowl, bring water to a boil and add in espresso powder. Whisk until dissolved and add in Kahlua. Set aside to cool.
2 ) In a double boiler or bain-marie, combine egg yolks, sugar, and milk. While whisking constantly, cook for 8-10 minutes to cook the egg yolks. The mixture should be smooth but not all sugar will dissolve. This is okay. Set aside and let cool. Once cool, transfer to a large bowl and add in room temperature mascarpone cheese. Mix well until smooth.
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3 ) In a stand mixer or large bowl with a hand mixer, combine heavy cream and vanilla and mix on medium-high speed until a stiff whipped cream is made. Be careful as to not mix too long or you’ll get butter. Add to cooled egg and mascarpone mixture and fold gently to incorporate.
4 ) To assemble the tiramisu, dunk ladyfingers into espresso mixture for 2-3 seconds and line the bottom of a 9″x9″ baking dish with them. Spread half of the mascarpone mixture on top, repeat another layer of soaked ladyfingers, and then spread the remainder of the mascarpone mixture on top. Cover and refrigerate for at least 8 hours! It’s best to let sit 24-48 hours. To serve, slice and plate and dust the top with unsweetened cocoa powder. Makes 9 servings. Enjoy!!