Tiramisu
Equipment
Ingredients
Cream Layer
egg yolks (room_temperature)
4.5 piece
sugar
100 g
vanilla extract
1 tsp
mascarpone (softened)
250 g
double cream (chilled)
100 ml
Coffee Layer
lady fingers
24 piece
instant coffee
3 tbsp
cocoa powder
2 tbsp
Ganache
dark chocolate
100 g
milk chocolate
100 g
double cream (chilled)
200 ml
icing sugar
2 tbsp
Instructions
Prepare the ganache
Heat cream with icing sugar, pour over chocolate and whisk until smooth and thickened.
Prepare coffee mixture
Mix instant coffee with water and cocoa powder, add a spoonful of ganache and let cool.
Prepare egg yolk base
Separate egg yolks, add sugar and vanilla, then whisk over simmering water until sugar dissolves and mixture is fluffy.
Add mascarpone
Remove from heat and whisk in mascarpone until smooth.
Whip the cream
In a separate bowl, whip double cream until just stiffened, being careful not to over-whisk.
Fold in whipped cream
Gently fold the whipped cream into the mascarpone mixture until thickened and well combined.
Chill the cream mixture
Place the cream mixture in the refrigerator to set.
Soak lady fingers
Quickly dip each lady finger in the coffee mixture for exactly 2 seconds.
Assemble first layer
Line the bottom of the container with soaked lady fingers, spread ganache, then add cream mixture.
Assemble second layer
Repeat with another layer of soaked lady fingers, ganache, and cream mixture.
Finish the top layer
Finish with a final layer of ganache and dust generously with cocoa powder.
Final chilling
Refrigerate for at least 2 hours before serving to allow flavors to meld.
Original recipe
Storage
Best consumed within 48 hours. Can be made up to 24 hours ahead for better flavor development.
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