Classic Tiramisu made with coffee flavored Kahlua liqueur. This simple
recipe is an Italian favorite and should be made at least 4 to 24 hours in
advance of serving.
KeywordItalian Dessert, kahlua, tiramisu
9 x 9 inch serving dish
4 large egg yolks
½ cup sugar
8 ounces mascarpone cheese, room temperature
¾ cup heavy cream
1 cup espresso, cooled (could substitute strong coffee)
¼ cup Kahlua liqueur
24 ladyfinger cookies (7 ounce package)
1 tablespoon cocoa powder
Place a saucepan filled with about an inch of water on
the stove and bring to a simmer. Whisk the eggs and sugar
in a bowl that fits snuggly over the saucepan but doesn't
touch the water. Continue whisking constantly until the
eggs turn pale yellow in color, about 5-8 minutes. The
temperature of the mixture should be about 160 degrees.
Remove from stove and set aside.
When the egg mixture has cooled slightly, whisk in the
In a separate bowl, use a handheld mixer to whisk the
heavy cream until hard peaks form. Gently fold the cream
into the egg mascarpone mixture and set aside.
In a small shallow bowl, mix together the espresso and
Kahlua. Dip the ladyfinger cookies into the espresso
mixture, one at a time, and then layer on the bottom of
the baking dish. (You may need to trim the ladyfingers
with a sharp knife before dipping in the espresso so that
they fit in the pan.) You should fit 12 cookies in the
bottom of the pan.
Use a rubber spatula to spread on half of the egg
mascarpone mixture over the ladyfingers. Repeat layer with
the remaining ladyfingers and espresso, then top with the
remaining egg mascarpone mixture.
Cover with plastic wrap and refrigerate for at least 4
hours, up to 24 hours. Remove plastic wrap. Place the
cocoa powder in a fine mesh sieve and dust the top of the
tiramisu. Slice into 9 pieces and serve.
Tiramisu is a great make-ahead recipe that can be made up to a day
in advance. Be sure to dust on the cocoa powder before serving.