Classic Tiramisu

                          

 

                                                                   Classic Tiramisu

Meet my friend James who is a "can do anything" in the kitchen.  When his wife and I left for a club program, I took the first photo but when we returned later, his finished dessert was on the counter.  His secret ingredient added was a purchased flavor enhancer, Pistachio Paste.  James shared the recipe he used.  This Classic Italian Tiramisu is seriously one of the easiest desserts to make! It's picture perfect with a sweet mascarpone filling, espresso dipped lady fingers and all the cocoa powder on top! 

Ingredients:
¼ cup Dutch Processed cocoa powder, plus more for dusting
1 cup brewed espresso (optional to add a few tablespoons of dark rum)
1 tablespoon vanilla extract
5 large egg yolks, cold (I use pasteurized eggs)
½ cup white sugar
¼ teaspoon kosher salt
16 ounces mascarpone cheese, chilled
1.75 cups heavy cream, chilled  (1 3/4 cups)

3 tablespoons Pistachio Paste
28 hard ladyfinger cookies
Directions:
Whisk together the cocoa powder, espresso and vanilla in a bowl and set aside

In a mixer or using a hand mixer, beat the egg yolks and sugar until pale and thick, about 5 minutes. Add in the salt, mascarpone cheese and continue to whip until smooth. Add the chilled heavy cream and continue to whip, until light, creamy, smooth and can hold a soft peak.

Dunk each ladyfinger in the espresso mixture to absorb the liquid and start to line a 7x11 oval baking dish with the cookies. Top the first layer of cookies with ½ of the whipped mascarpone mixture and use the back of a metal spoon to spread it into an even layer. Dust with cocoa powder. Repeat for another layer and then finish by dusting with cocoa powder on top. Cover with plastic wrap and chill for at least 2 hours before serving.

How to Store Tiramisu

You can store tiramisu covered with plastic wrap for 3-4 days. The flavors of the tiramisu marry and develop as it keeps, especially once it's been stored overnight.

How to Freeze Tiramisu
I do not recommending freezing tiramisu since. The no-bake and nature of other ingredients do not make it a great candidate for freezing.

Tips and Tricks

ALL the ingredients for the filling must be cold. So when you read the recipe below, pay attention to the few things that need to be taken directly from the fridge. 

Get the ladyfingers from an Italian market if possible!!

Mascarpone is essential. There is no substitution for it - so while you're out looking for the ladyfingers, grab the Mascarpone. 

No espresso on hand - no problem! Use coffee! 

Dunking the ladyfingers is an art form - you need enough to get a good flavor and texture, but you don't want them to fall apart. Just a quick dunk will do - nothing more than 1-2 seconds!

NOTE - DO NOT SERVE IT RIGHT AWAY! 

While it will be delicious, the cocoa powder needs time to soften up and infuse into the cream topping otherwise you'll inhale straight cocoa powder and let me tell you from experience, it's not cute lol.