You don’t need to go to an Italian restaurant for some amazing Tiramisu! This dessert, which translates literally to “pick-me-up,” is made of coffee-soaked ladyfingers layered in a creamy and rich mixture of sugar, mascarpone, and cocoa. The sweetness is perfectly balanced out by the strong espresso flavor, and it makes for a truly amazing dessert. Tiramisu can satisfy your sweet tooth with aplomb!
Ingredients• 1 1/4 cups espresso, very strongly prepared, warm or room temperature • 6 tablespoons Grand Marnier • 40–45 ladyfingers • 2 cups mascarpone, cold or at room temperature • 1/4 cup dark rum • 4 large pasteurized eggs, separated in egg white and egg yolks • 1/2 cup granulated sugar, divided • 2 cups heavy cream or heavy whipping cream • 1/2 teaspoon pure vanilla extract • 1/8 teaspoon salt • unsweetened natural or dutch-process cocoa powder, for dusting
Mix the espresso and Grand Marnier into a bowl.
One at a time, dip both sides of the ladyfingers in the espresso mix. Don't leave the ladyfingers in the espresso mixer for too long because the ladyfingers will taste soggy. The goal is to have them soak in the flavors but remain relatively firm. Don’t soak all of the ladyfingers at this time. Only do enough to fit the bottom of your baking tray.
Place the soaked ladyfingers in a baking tray, making one solid layer. If needed, cut some of the ladyfingers to fill in any empty spaces.
Reserve the remaining espresso mixture and ladyfingers for another layer.
Using a mixer with a paddle or whisk attachment, mix the mascarpone and rum together at medium speed until it is smooth. Set it aside.
Set a double broiler or a heatproof bowl over a small pot of simmering water over medium-low heat. Don't let the water touch the bottom of the bowl.
In the double broiler or heatproof bowl, whisk the egg yolks and 1/4 cup of the granulated sugar until it is light, about 5 minutes.
Remove the mixture from the heat and immediately pour it into the mascarpone mixture.
Beat on medium speed until combined.
With a handheld or stand mixer fitted with a whisk attachment, beat the heavy cream and vanilla extract together on medium-high speed until medium peaks form, about 3-4 minutes. Medium peaks are between soft/loose peaks and stiff peaks, the perfect consistency for the tiramisu cream.
Fold the whipped cream into the mascarpone mixture.
With a mixer fitted with a clean whisk attachment, mix the egg whites and salt together on a medium-high speed until it is foamy, around 1 minute.
Raise the mixing speed to high and then slowly pour in the remaining 1/4 cup of the sugar.
Whisk the egg mixture until stiff peaks form, about 4-5 minutes.
Fold the egg white mixture into the mascarpone cream, being careful not to knock the air out of it.
Spread half of the mascarpone cream evenly over the bottom layer of the ladyfingers.
Dip the remaining ladyfingers into the remaining espresso mixture and arrange them one by one onto the mascarpone layer. Lightly press each ladyfinger down so they are compact.
With an offset spatula, spread out the remaining mascarpone mixture on top.
Refrigerate the dessert uncovered for around 2-3 hours.
Add the cocoa on top of the tiramisu so that the cream is not visible on the top.
Wipe down the rim of the dish and cover it with some plastic wrap or foil.
Refrigerate the tiramisu for at least 8-9 hours and up to 1 day.
With a sharp knife, slice the chilled tiramisu into your desired serving sizes. Wipe the knife between each slice for the cleanest layers and presentation.