- 8
Ingredients
- For the lady finger syrup:
- 1 cup water
- 2 tablespoons granulated sugar
- 1 teaspoon instant espresso
- 1 ounce Kahlua or coffee liqueur
- For the mascarpone zabaglione:
- 6 large egg yolks
- 3/4 cup granulated sugar
- 2 ounces Kahlua or dark rum
- 8 ounces mascarpone cheese
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- To build:
- 7 ounces lady fingers
- Cocoa powder or chocolate shavings, for garnish
- Equipment
- 8 x8-inch baking dish
- Measuring cups and spoons
- Mixing bowls
- 4-quart pot and medium mixing bowl
- Large whisk
- Electric hand or stand mixer
- Offset spatula
Preparation
Step 1
Make the lady finger syrup. Bring the water and sugar to a boil in a small saucepan over medium heat and stir until the sugar is dissolved. Transfer to a small bowl and stir in the espresso powder and Kahlua. Set aside to cool while you prepare the zabaglione.
Prepare a double boiler and prep the zabaglione. Fill a 4-quart pot with water and find a heatproof bowl that will rest comfortably on the pot without touching the water. Remove the bowl from the pot, set the pot over medium-high heat, and bring to a simmer. Meanwhile, place the egg yolks and sugar in the heatproof bowl and whisk until well combined.
Cook the zabaglione over the double boiler until lightened, thick, and doubled in volume. Place the egg yolk and sugar bowl over the pot of simmering water and whisk constantly until the sugar dissolves and the mixture becomes thick and doubled in volume, about 10 minutes. Add the Kahlua and whisk until well combined.
Cool the zabaglione and whip the mascarpone and cream. Remove the zabaglione from the pot of simmering water and set aside to cool. Place the mascarpone in the bowl of an electric hand mixer fitted with the whisk attachment. (Alternatively, use an electric hand mixer and large bowl.) Beat on medium speed until the mascarpone is softened, about 1 minute. Add the cream and beat on medium speed to soft peaks, about 5 minutes. Add the vanilla and mix on low speed until just combined.
Fold the cream mixture into the zabaglione. The zabaglione should be cool to the touch before folding in the cream mixture. Add 1/3 of the whipped cream to the zabaglione and, using a large spatula, gently fold it in with a smooth scooping motion to incorporate it. Add the remaining whipped cream in two batches, using the same gentle folding motion. Don’t worry if the cream isn’t perfectly incorporated — it's better to have some streaks of the cream mixture than overworked zabaglione.
Build the tiramisu. Working with 2 to 3 lady fingers at a time, quickly dunk each lady finger in the cooled espresso syrup and place it in an 8x8-inch baking dish. Repeat, nestling the lady fingers in tightly next to each other and breaking the lady fingers in half if needed, until the bottom of the pan is covered. Cover the first layer of ladyfingers with half of the zabaglione mixture. Repeat layering with the remaining ladyfingers, syrup, and zabaglione. Smooth the top with an offset spatula and cover.
Chill the tiramisu for 8 to 24 hours. Refrigerate the tiramisu for 8 to 24 hours so the lady fingers can soften and the zabaglione mixture can firm up enough to cut.
Dust the tiramisu with chocolate and serve. Top the tiramisu with cocoa or chocolate shavings just before serving. Use a sharp knife to cut precise squares, or use a large spoon to scoop more rustic portions into serving bowls.
Recipe Notes
Storage: Leftover tiramisu can be stored in the refrigerator for up to 3 days. The lady fingers will continue to soften as the tiramisu sits.
Per serving, based on 8 servings. (% daily value)
Calories 445 Fat 26.4 g (40.6%) Saturated 14.3 g (71.5%) Carbs 40.9 g (13.6%)
Fiber 0.2 g (1%) Sugars 25.1 g Protein 6.9 g (13.9%) Cholesterol 265.1 mg(88.4%) Sodium 159.3 mg (6.6%)