When made just right, classic tiramisù is pure dessert heaven. It’s a creamy delight where ladyfingers, drenched in espresso and a touch of dark rum, cozy up with lightly sweetened whipped cream and the lusciousness of mascarpone. But remember, the secret’s in the ingredients!
Here’s what you’ll need:
For the Coffee Mixture:
- 1 1/2 cups of espresso
- 1/2 cup of dark rum
For the Mascarpone Filling:
- 16 ounces of mascarpone
- 1/4 cup of dark rum (that’s about 60ml for the mascarpone)
- 6 large eggs
- 2/3 cup of granulated sugar
- 2 cups of heavy whipping cream (that’s around 480ml)
- 2 teaspoons of vanilla extract
For the Assembly:
- 1/3 cup of unsweetened cocoa powder
- 40 ladyfingers
Now, let’s put it all together:
- Begin by mixing up your coffee and dark rum in a medium bowl. Give it a good stir and set it aside. If you prefer not to use rum, you can add a dash of vanilla to your coffee or even introduce a splash of your favorite liqueur like Kahlua, Grand Marnier, or Godiva.
- It’s mascarpone time! Transfer the mascarpone into a large bowl, add 1/4 cup of dark rum, and mix it all together until they’re beautifully combined. You can use an electric hand mixer or a trusty old whisk for this part.
- Now, let’s focus on the eggs and sugar. Add those two pals to a double boiler or a glass bowl. Whisk them together and set the bowl over a pot of simmering water, ensuring the water doesn’t touch the bowl. Whisk this mixture over the heat until the sugar melts, and you’re left with a light yellow, slightly thickened concoction.
- Pour your egg yolk mixture into the mascarpone, whisking away until everything is in harmony. You can use your electric hand mixer again if that’s your jam. Pop this blend into the fridge for the time being.
- Time to whip up the cold cream and vanilla extract. Use your trusty stand mixer with a whisk attachment or an electric hand mixer. Start on low, give it about 30 seconds, then crank it up to high. Beat the whipped cream until it forms stiffer peaks. Keep an eye on it, though; over-whipping will turn it into butter. No one wants that!
- Gently fold the fluffy whipped cream into the mascarpone mixture. Run a whisk through it at the end to make sure everything’s beautifully combined.
For the Assembly:
- Now, it’s time for the ladyfingers to dive into the coffee mixture. A brief 2-second dip for the top and bottom is all they need. They’re quick to soak up that coffee goodness, so don’t linger.
- As you dip, start arranging the ladyfingers in your 9×13 dish. Place them close together to leave no gaps.
- Once you’ve got your bottom layer of coffee-soaked ladyfingers all snug in the dish, add half of your mascarpone mixture on top. Smooth it out to the edges using an offset or rubber spatula.
- Dive into more ladyfingers, arranging them on top of the filling as you go. Once the dish is fully covered, add the remaining mascarpone mixture and give it a smooth finish.
- Finish with a dusting of cocoa powder on top and chill the whole delightful creation overnight.
Now you’re ready for a slice of creamy, coffee-infused heaven! Enjoy your classic tiramisù.
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