Tiramisu is a beautiful, layered Italian dessert made with lady fingers that have been dipped in strong coffee and aligned in a baking dish, then spread atop is a layer of sweet and fluffy mascarpone custard, and it's dusted with a decadent cocoa finish. It's dessert royalty!
14oz.lady fingers (about 44. Can buy online or near cookies in some grocery stores)
3 1/2Tbsp (22g)Dutch process cocoa powder
In a shallow bowl whisk together coffee and espresso powder. Set aside to cool to room temperature.
Bring about 1-inch of water in medium saucepan to a simmer over medium-high heat, reduce heat to moderately low.
Add egg yolks, sugar and salt to heat proof bowl (one that will fit over saucepan without touching water). Whisk well then set over saucepan.
Let heat and whisk constantly until mixture registers 160 degrees on an instant read food thermometer, about 6 to 10 minutes (also occasionally scrape down sides with the whisk or a spatula so there's no cooked eggs on sides of bowl).
Remove from heat and right away with an electric hand mixer set on medium speed beat until thick and pale, about 3 minutes. Let cool to 90 to 95 degrees, stirring occasionally, about 20 minutes.
Clean beater blades and dry (use cold water to clean!). Beat heavy cream in large mixing bowl on medium-low speed for a few minutes then increase to high and beat until very stiff peaks form.
Add mascarpone and vanilla to cooled egg mixture. Blend with hand mixer on low speed until just combined and mixture is smooth.
Fold egg yolk mixture into whipped heavy cream. Fold to combined mixtures. Chill.
Working with one at a time, very quickly dip each side of lady fingers in coffee mixture. Transfer to 13 x 9-inch pan, then repeat using up half of the lady fingers lining them up side by side and cutting to fit as needed.
Add half of the mascarpone mixture over lady fingers then use and offset spatula to spread into an even layer.
Dust entire top surface evenly with 1 1/2 Tbsp cocoa powder.
Repeat dipping and layering with remaining half of lady fingers. Top with remaining half of the mascarpone mixture.
Cover and refrigerate for 4 hours.
Dust with remaining 2 tbsp cocoa just before serving.** Cut into slices and serve. Keep chilled up to 3 days.
*If you prefer a slightly alcoholic tiramisu you can stir in 1/4 cup rum, brandy or sweet marsala wine in with the coffee. I just prefer the taste of the coffee, cocoa and mascarpone to shine through but make it just how you like.
**If you aren't serving the entire tiramisu I recommend waiting to dust the remaining portion with cocoa until ready to serve for the best appearance.