How To Make Tiramisu - WORLEY CHEF

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Let’s embark on a delightful culinary adventure with an authentic Italian Tiramisu. This classic dessert, with layers of coffee-soaked ladyfingers, sweet and creamy mascarpone, and a dusting of cocoa powder, is a true testament to Italy’s rich culinary history. The best part? You can create this masterpiece in just around 30 minutes (plus chilling time)!

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Ingredients:

6 large egg yolks
¾ cup granulated sugar
⅔ cup milk
1 ¼ cups heavy cream
½ teaspoon vanilla extract
1 pound mascarpone cheese (at room temperature)
¼ cup strong brewed coffee (at room temperature)
2 tablespoons rum (optional, for extra flavor)
2 (3-ounce) packages ladyfinger cookies (Savoiardi style)
1 tablespoon unsweetened cocoa powder (for dusting)

Directions:

Prepare the Creamy Filling:
- In a heatproof bowl, whisk together the egg yolks and granulated sugar until pale and thick (about 5 minutes).
- Heat the milk in a saucepan until hot but not boiling.
- Gradually whisk the hot milk into the egg mixture.
- Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens into a custard. Remove from heat and let it cool.
Add the Mascarpone:
- Beat the mascarpone cheese until smooth.
- Gently fold the mascarpone into the cooled custard until well combined.
Dip the Ladyfingers:
- Mix the brewed coffee and rum (if using) in a shallow bowl.
- Quickly dip each ladyfinger into the coffee mixture (don’t soak them—just a quick dip!).
Layer the Tiramisu:
- Arrange a layer of dipped ladyfingers in a serving dish.
- Spread half of the mascarpone mixture over the ladyfingers.
- Repeat with another layer of dipped ladyfingers and the remaining mascarpone mixture.
Chill and Dust:
- Refrigerate the tiramisu for at least 2 hours (or overnight) to set.
- Before serving, dust the top with unsweetened cocoa powder.