I think Tiramisu is one of those dishes that may intimidate people – which is a G-D shame, because it’s the BEST homemade no-bake dessert.
Imma be real with you: there’s one step that you’re going to f**king hate. It’s a 10-minute stir session – just consider it a quick no-weight arm work out. 😉
Save this recipe for the next time you want to impress a crowd!
6 egg yolks (save the whites for a healthy egg white omelette the next day!)
1 cup sugar
1 cup mascarpone (1 small container – you’ll usually find it by the cream cheese)
1-1/4 cup heavy whipping cream
1 cup strong espresso (I make mine with Medaglia D’Oro instant powder)
1/2-3/4 cup Kahlua
24 lady finger cookies (Savoiardi is my favorite brand)
about 1/4 cup unsweetened cocoa powder (for dusting)
Bring a small pot filled 1/3 of the way with water to a gentle boil. Find a glass bowl that sets on top of the pot without touching the water below. Add the egg yolks and sugar to the bowl and whisk together. Place on top of the boiling pot of water and stir for 10 minutes with a rubber spatula (this is the pain-in-the-ass part we talked about earlier, work it, work it) – be sure to scrape the bottom of the bowl frequently.
After 10 minutes, remove the bowl from the heat and whisk the egg/sugar mixture until it’s a light fluffy yellow:
LET THIS SHIT COOL for about 5-10 minutes, then add the mascarpone and whisk together. While you’re letting this cool, whip the heavy whipping cream (either in a stand mixer or by hand if you’re super into this arm-workout of a dessert), until it’s set and quite firm. Gently fold the whipping cream into the COOLED egg/sugar/mascarpone mixture.
Mix the cold espresso with the Kahlua – I recommend that you taste it and adjust accordingly. Some people love the taste of the Kahlua (holla at ya girl), others want more of a coffee flavor, some may want to omit the alcohol altogether – it’s totes your call.
Give your cookies each a good dunk into the coffee/liqueur mixture – submerge them entirely but do not soak them. Place the cookies into a single layer on the bottom of a 8×8 or 9×9 pan. *I recommend laying out the way you want your cookies to set in the pan prior to dipping them – they soften super quickly, then they’re G-D impossible to move!
Spoon half of the whipped cream mixture on top of the ladyfingers and gently spread – repeat with one more layer of espresso-dunked ladyfingers and the final layer of cream. Dust the top with unsweetened cocoa powder.
Carefully cover with plastic wrap or foil and refrigerate for at least 6 hours – or make it ahead: I think overnight is better, personally. This recipe makes about 10-12 good-sized servings – I recommend serving with my version of Italian-spiked coffee (more booze = happy Lady Tooth)!
Italian-spiked coffee: combine about 6 oz. hot regular or decaf coffee with 1 oz. Disaronno (amaretto). Top with whipped cream or add a lil’ milk!
Let me know what you think, and enjoy those toned AF arms – you’re welcome.