Gourmet Magazine Tiramisu
Indulge in the elegance of classic Italian dessert artistry with this Gourmet Magazine Tiramisu recipe. Featuring velvety layers of fluffy mascarpone cream and perfectly soaked ladyfingers steeped in bold espresso and a hint of optional coffee liqueur, this recipe delivers an authentic and decadent experience. With just 30 minutes of hands-on preparation and no baking required, this tiramisu is as effortless as it is impressive, making it perfect for dinner parties or special occasions. Finished with a dusting of rich cocoa powder and optional grated dark chocolate for an extra touch of indulgence, each bite melts in your mouth for a truly unforgettable treat. Refrigerate overnight to let the flavors meld harmoniously—and serve chilled for an exquisite, classic dessert that's sure to delight.
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Ingredients
- 6 large Egg yolks
- 150 grams Granulated sugar
- 500 grams Mascarpone cheese
- 240 milliliters Heavy cream
- 300 milliliters Espresso (brewed and cooled)
- 2 tablespoons Coffee liqueur (optional)
- 400 grams Ladyfingers
- 2 tablespoons Unsweetened cocoa powder
- 20 grams Dark chocolate (grated, for garnish, optional)
Directions
Step 1
In a medium-sized heatproof bowl, whisk together the egg yolks and granulated sugar until pale and thick.
Step 2
Place the bowl over a pot of simmering water (making sure the bottom of the bowl does not touch the water) and whisk continuously for about 6–8 minutes until the mixture thickens slightly and reaches a custard-like consistency. Remove from heat and let it cool slightly.
Step 3
In a separate bowl, beat the mascarpone cheese until smooth and creamy. Gradually fold the mascarpone into the cooled egg mixture until fully incorporated.
Step 4
In another bowl, whip the heavy cream to stiff peaks. Gently fold the whipped cream into the mascarpone mixture, being careful not to deflate the volume.
Step 5
Combine the cooled espresso with coffee liqueur (if using) in a shallow dish. Quickly dip each ladyfinger into the coffee mixture, ensuring they are coated but not soggy.
Step 6
In a rectangular or square dish (about 9x13 inches), arrange a single layer of dipped ladyfingers. Spread half of the mascarpone mixture evenly over the ladyfingers.
Step 7
Add another layer of dipped ladyfingers on top, followed by the remaining mascarpone mixture, smoothing the top with a spatula.
Step 8
Cover the dish tightly with plastic wrap and refrigerate for at least 6 hours, preferably overnight, to allow the flavors to meld and the dessert to set.
Step 9
Before serving, dust the top with unsweetened cocoa powder and garnish with grated dark chocolate, if desired. Cut into squares and serve chilled.
Nutrition Facts
| Serving size | 1752.3 grams (1752.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5667 |
| Total Fat 346.50g | 444% |
| Saturated Fat 210.10g | 1051% |
| Cholesterol 2062mg | 687% |
| Sodium 453mg | 20% |
| Total Carbohydrate 539.60g | 196% |
| Dietary Fiber 9.90g | 35% |
| Total Sugars 284.20g | |
| Protein 70.80g | 142% |
| Vitamin D 110IU | 549% |
| Calcium 986mg | 76% |
| Iron 14mg | 78% |
| Potassium 1514mg | 32% |
Source of Calories