Tiramisu is a decadent Italian dessert made with layers of espresso dipped Ladyfingers cookies, smooth mascarpone cream with a hint of Amaretto and dusted with cocoa powder.
Use whisk attachment to beat cold heavy cream and 3 tbsp of sugar in the cold bowl, until stiff peaks appear. Put whipped cream in the refrigerator until ready to use.
Heat up water in a double boiler over medium heat and lower heat to medium-low. Add egg yolks and 1/2 cup of sugar and gently whisk to mix. Cook yolks and sugar in the double boiler over medium-low heat, slowly stirring the whole time, for 7-10 minutes. (Until eggs are 160°-165° F.) Take off heat.
Add Amaretto and beat egg yolks with a whisk attachment on the immersion blender or hand held mixer. Beat until thickened and light in color.
Beat in mascarpone cheese until combined.
Carefully fold in whipped cream until all smooth.
Putting Together Tiramisu:
Use an 8x8 baking dish to put together Tiramisu.
Pour cold espresso into a bowl that will fit the lady finger cookies. Slowly dip each cookie in cold espresso but don't soak them. Lay dipped cookie in the corner of the dish. Repeat with each cookie, laying dipped cookies side by side until the bowl bottom of the dish is covered.
Cover cookie layer with half of mascarpone cream mixture, making sure it even all over.
Layer remaining espresso dipped cookies over the cream and cover with remaining mascarpone cream.
Dust with cocoa powder on top, cover the dish with plastic wrap and refrigerate overnight. (Or for at least 6 hours.)
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Notes
OMITTING AMARETTO: There is such a small amount of Amaretto in this recipe that you can simply omit it without compromising the texture of the cream. So if you do not wish to include alcohol in your Tiramisu, simply don’t add it to the eggs. If you want to bring in the hint of almond flavor, add about 1/4-1/2 tsp of almond extract (no more or it will overpower).
FREEZING Tiramisu: If you plan to freeze tiramisu, make it in an aluminum pan or another freezer-safe pan. Make it according to the recipe but don’t add cocoa powder on top. Place one sheet of plastic wrap flush with the mascarpone cream layer on top and gently rub it to make sure it’s touching at all edges. Wrap the whole pan in a couple more layers of plastic wrap and then a layer of aluminum foil. Make sure you are wrapping it air-tight. Label and date it on top. In the freezer, tiramisu should last up to 3 months. Thaw it slowly, in the refrigerator overnight or up to 24 hours. Dust with cocoa powder of top and serve it when ready.
STORING: Tiramisu is easily stored in the same dish it is made in, in the refrigerator. Make sure to cover the dish with plastic wrap or a lid, to create an air-tight seal over the top. If the dish you are using comes with a lid, that will be perfect to use. Store Tiramisu in the refrigerator for 4-5 days.