Italian Tiramisu Recipe

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Italian Tiramisu Recipe

Ingredients

For the Coffee Soak:
2 cups strong brewed coffee, cooled
½ cup coffee liqueur (such as Kahlúa or Tia Maria)
2 tbsp granulated sugar

For the Mascarpone Filling:
6 large egg yolks
1 cup granulated sugar
1 ½ cups heavy cream
2 cups mascarpone cheese, softened
1 tsp vanilla extract

For Assembly:
40-50 ladyfingers (savoiardi)
Unsweetened cocoa powder, for dusting
Dark chocolate shavings (optional)

Directions

Making the Coffee Soak:
In a medium bowl, combine the brewed coffee, coffee liqueur, and granulated sugar. Stir until the sugar is dissolved. Set aside to cool.
Making the Mascarpone Filling:
In a large heatproof bowl, whisk together the egg yolks and granulated sugar until well combined.
Place the bowl over a pot of simmering water (double boiler method) and whisk continuously until the mixture is thickened and pale, about 5-7 minutes. Remove from heat and let it cool slightly.
In a separate bowl, whip the heavy cream until stiff peaks form.
In another large bowl, beat the mascarpone cheese and vanilla extract until smooth.
Gently fold the cooled egg yolk mixture into the mascarpone cheese until well combined.
Fold in the whipped cream until the mixture is smooth and well combined.
Assembling the Tiramisu:
Dip each ladyfinger into the coffee soak for about 2-3 seconds, ensuring they are fully soaked but not falling apart.
Arrange a layer of soaked ladyfingers in the bottom of a 9x13-inch baking dish.
Spread half of the mascarpone filling over the ladyfingers, smoothing it into an even layer.
Repeat with another layer of soaked ladyfingers and the remaining mascarpone filling.
Cover and refrigerate the tiramisu for at least 4 hours, preferably overnight, to allow the flavors to meld together.
Serving:
Before serving, dust the top of the tiramisu generously with unsweetened cocoa powder.
If desired, garnish with dark chocolate shavings.
Slice into squares and serve chilled.

Prep Time: 30 minutes
Cooking Time: 10 minutes (for egg yolk mixture)
Chilling Time: 4 hours (or overnight)
Total Time: 4 hours 40 minutes
Servings: 12-16 servings