Tiramisu
Dive into this delightful twist on the beloved Italian classic, tiramisu! Indulge in luscious layers of coffee-drenched ladyfingers, perfectly paired with a velvety mascarpone blend that melts in your mouth. With just a touch of cocoa powder on top, this dessert is sure to impress and satisfy your sweet cravings!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥛Dairy & Eggs(2)
- 100gr Egg yolk / tuorli (3.53 oz)
- 500 gr Mascarpone (17.6 oz)
🫙Pantry Staples(3)
- Powder Dark Chocolate / cioccolato in polvere
- 1 Vanilla bean / Becca di vaniglia
- 150gr White sugar / zucchero (0.75 cup)
📦Other(3)
- Coconut Rum liquor
- Coffee / Caffé - Tierra by Lavazza
- Savoiardi Biscuits
👨🍳 Instructions
- 1
Open the vanilla bean and extract beans.
- 2
Mix egg yolks, sugar, and seeds of vanilla bean at high speed for 3 minutes.
- 3
Add cold mascarpone that has been drained of its water.
- 4
Whip at high speed for 5-7 minutes.
💡 Pro Tips
- ✓Whip egg yolk mixture to the ribbon stage (mixture falls in ribbons that hold their shape for 3-5 seconds) before adding mascarpone to ensure proper emulsification and prevent curdling.technique3-5 seconds ribbon hold
- ✓Drain mascarpone in cheesecloth for 2-4 hours to remove excess whey and achieve 75-80% moisture content, preventing a watery final texture.ingredient75-80% moisture
- ✓Keep mascarpone at 50-55°F when adding to prevent temperature shock that breaks the emulsion and creates a grainy texture.timing50-55°F
- ✓Scrape vanilla bean pods with the back of a knife at a 45-degree angle to extract maximum vanillin compounds without bitter pod fragments.technique45-degree angle
- ✓Stop whipping the mascarpone mixture immediately when it reaches soft peaks to prevent over-whipping which causes fat separation and grainy texture.timingsoft peak stage
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Tiramisu
Dive into this delightful twist on the beloved Italian classic, tiramisu! Indulge in luscious layers of coffee-drenched ladyfingers, perfectly paired with a velvety mascarpone blend that melts in your mouth. With just a touch of cocoa powder on top, this dessert is sure to impress and satisfy your sweet cravings!
📝 Ingredients
Serves 4🥛Dairy & Eggs(2)
- 100gr Egg yolk / tuorli (3.53 oz)
- 500 gr Mascarpone (17.6 oz)
🫙Pantry Staples(3)
- Powder Dark Chocolate / cioccolato in polvere
- 1 Vanilla bean / Becca di vaniglia
- 150gr White sugar / zucchero (0.75 cup)
📦Other(3)
- Coconut Rum liquor
- Coffee / Caffé - Tierra by Lavazza
- Savoiardi Biscuits
👨🍳 Instructions
- 1
Open the vanilla bean and extract beans.
- 2
Mix egg yolks, sugar, and seeds of vanilla bean at high speed for 3 minutes.
- 3
Add cold mascarpone that has been drained of its water.
- 4
Whip at high speed for 5-7 minutes.
💡 Pro Tips
- ✓Whip egg yolk mixture to the ribbon stage (mixture falls in ribbons that hold their shape for 3-5 seconds) before adding mascarpone to ensure proper emulsification and prevent curdling.technique3-5 seconds ribbon hold
- ✓Drain mascarpone in cheesecloth for 2-4 hours to remove excess whey and achieve 75-80% moisture content, preventing a watery final texture.ingredient75-80% moisture
- ✓Keep mascarpone at 50-55°F when adding to prevent temperature shock that breaks the emulsion and creates a grainy texture.timing50-55°F
- ✓Scrape vanilla bean pods with the back of a knife at a 45-degree angle to extract maximum vanillin compounds without bitter pod fragments.technique45-degree angle
- ✓Stop whipping the mascarpone mixture immediately when it reaches soft peaks to prevent over-whipping which causes fat separation and grainy texture.timingsoft peak stage