Tiramisu

This classic and authentic tiramisu is comprised of ladyfingers dipped in espresso and Kahlua that are then layered with a mascarpone custard lightened up with fluffy whipped cream.

📝 Ingredients

• 1 cup boiling water
• 6 tablespoons instant espresso powder
• 1/2 cup plus 2 tablespoons Kahlua liqueur
• 3 eggs
• 1/2 cup granulated sugar (, divided)
• 4 cups whipping cream
• 8 ounces mascarpone cheese (, at room temperature)
• 1 teaspoon vanilla extract
• 1 7- ounce package Savoiardi cookies (, (ladyfingers))
• Cocoa powder

👨‍🍳 Instructions

1. 1Bring 1 cup of water to a boil and pour into a shallow bowl. Mix in the espresso powder and 1/2 cup of the Kahlua liqueur. Set aside to cool.
2. 2Separate the egg yolks from the whites (save the whites for another use) and add the yolks to a small, heat-proof bowl that fits snugly over another saucepan filled with about 2 inches of water. Bring the water to a gentle simmer and top with the bowl of egg yolks. Add 1/4 cup sugar to the egg yolks and use a hand mixer to beat the eggs on medium speed over the simmering water for 4-5 minutes or until the mixture is thick and creamy and light yellow in color. Remove the bowl from the heat and set aside to cool.
3. 3In another large bowl, add the whipping cream, the remaining 1/4 cup sugar, 2 tablespoons Kahlua, and the vanilla, and beat until stiff peaks form.
4. 4Transfer the cooled egg yolk mixture to a large bowl, add the mascarpone to the egg yolk mixture, and blend until smooth. Gently fold the whipping cream into the egg yolk mixture with a large spatula, taking care not to deflate the cream. If you prefer more of a custard topping, set the mixture aside. If you want extra fluffy cream, beat the mixture in the mixer for about 30 seconds to 1 minute and then set aside.
5. 5Working with 2-3 ladyfingers at a time, toss the ladyfingers in the espresso mixture and arrange half of the ladyfingers in a single layer in the bottom of a 9 X 9 square pan or serving dish. Spread half of the whipped cream mixture over the ladyfingers. Soak the remaining ladyfingers 2-3 at a time to create another layer and top with the remaining whipped cream mixture and spread evenly over the top.
6. 6Cover with plastic wrap and refrigerate for at least 6 hours up to 48 hours. Run a knife along the inside of the pan and cut into squares. Dust the servings with cocoa powder and serve.