Traditional Italian Tiramisu

By Leite's Culinaria

Ingredients

2 cups freshly brewed hot espresso or coffee
1 shot Frangelico liqueur (Marsala wine, Amaretto, brandy, dark rum, or any coffee-flavored liqueur (optional))
1 1/4 cups full-fat mascarpone cheese
1 teaspoon vanilla extract (vanilla bean paste, or 1 vanilla bean, halved and seeded)
4 large eggs (separated, with yolks in one large bowl and whites in another, at room temperature)
1/2 cup granulated sugar
One (17.6-oz) package Savoiardi lady fingers
Cocoa powder (for dusting)

Prep Time40mins
Servings8

Instructions

Pour the brewed espresso into a shallow bowl wide enough to accommodate the length of the Savoiardi ladyfingers. Add the flavored liqueur of your choice, if using, to the coffee and give it a little stir to combine.

In a large mixing bowl, combine the mascarpone and vanilla and use a handheld mixer to beat gently until just combined. Take care not to overbeat the mixture as mascarpone can curdle easily.

To the bowl of egg yolks, add the granulated sugar and, using the electric mixer, beat until the yolks become thick and pale yellow, about 5 minutes.

Clean the whisk attachments and dry them thoroughly. Beat the egg whites until they form stiff peaks, 4 to 5 minutes. Gently fold the egg whites into the beaten egg yolk mixture a little at a time until just combined. You want to make sure that you keep the mixture light and fluffy.

Gently fold in your mascarpone mixture into the beaten egg mixture, making sure it is well combined. (If you are substituting cream for the eggs in this recipe, beat 1 cup (240 ml) for 2 to 3 minutes, until stiff peaks form, then gently fold it into the mascarpone mix.)

To assemble the tiramisu, spread a thin layer of mascarpone mixture on the bottom of a square 8- or 9-inch baking dish or individual serving dishes to help keep the ladyfingers in place.

Take one Savoiardi lady finger at a time and quickly dip it into the coffee for just 1 or 2 seconds. You want to make sure that it is completely submerged in coffee, but take it out quickly, before it begins to fall apart. Create a layer of coffee-soaked ladyfingers, one at a time, on top of the mascarpone, until the base is completely covered. You may need to cut the ladyfingers in half if you are using individual glasses or jars.

Carefully cover the ladyfingers with one-third of the mascarpone mixture and use an offset spatula to spread it out evenly. Repeat the process twice, layering the ladyfingers and finishing with the mascarpone mixture on top.

Cover with plastic wrap and refrigerate for at least 2 hours or overnight. (I like to make mine the day before serving it, which allows all the flavors to develop.)

Dust with cocoa powder just prior to serving.