Tiramisu
This delicious and unbelievably easy classic tiramisù is transcendent. A creamy dessert of espresso-soaked ladyfingers surrounded by lightly sweetened whipped cream and a rich mascarpone all highlighted by our fragrant sweet spices.
Ingredients
- Eggs · 3 whole
- Sugar · 1/3 cup
- Salt · 1/8 teaspoon
- Mascarpone Cheese, cold · 12 ounces
- Herbie's Fragrant Sweet Spices · 2 tablespoons
- Heaby Whipping Cream · 3/4 cup
- Cold Espresso · 1 cup
- Kahlua Liquor, optional · 4 tablespoons
- Lady Fingers · 20-25 stick
- Unsweetened Cocoa Powder · 2 tablespoons
Instructions
Combine the egg yolks, sugar, and salt in a large heat-proof bowl (stainless steel or glass preferred).
Set the bowl over a medium pot of simmering water, whisking constantly to ensure that the eggs don't scramble.
Once the mixture has thickened, is pale in color, and reaches a temperature of 165-170 degrees, it should take about 10-13min. Then remove the bowl from the double boiler and set aside to cool for 5-10min.
Whisk the cold mascarpone and vanilla extract into the egg mixture until well combined and no lumps remain (make sure no to over mix)
In a separate mixing bowl or stand mixer, beat the heavy whipping cream until it has reached medium-stiff peaks.
Fold half of the whipped cream into the mascarpone egg mixture until fully incorporated. Then fold in the remaining whipped cream. Set aside.
In a shallow dish, combine the cold espresso and Kahlua.
Dip the ladyfingers into the coffee mixture, one at a time, and arrange half of them in a single layer in a 9x13 inch baking dish.
Spread half of the mascarpone mixture over the ladyfingers and top with another layer of dipped ladyfingers.
Spread the remaining mascarpone mixture over the ladyfingers and dust with cocoa powder.
Cover the baking pan with plastic wrap and refrigerate for at least 8 hours or overnight before serving.
Note: Tiramisu can be covered and refrigerated for up to 4 days
