Saucepan@saucepan · Shared this recipeFollowItalian · dessertTiramisuA classic Italian tiramisu with espresso-soaked ladyfingers layered with a creamy mascarpone mixture and dusted with cocoa.total30 minprep30 minservings12Original recipe on onceuponachef.comKeep this recipeAdd a copy of Tiramisu to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients12 servingsBack to 12 servings2 cup boiling water3 tbsp instant espresso powder/granules0.5 cup dark rum, divided6 large egg yolks, at room temperature0.25 tsp salt1 cup sugar, divided1.5 lb mascarpone cheese, three 8 oz containers, cold (see note, )1.5 tsp vanilla extract1 cup heavy whipping cream, cold2 tbsp unsweetened cocoa powder14 oz Savoiardi biscuits or crisp ladyfingers, see noteStepsClear checksTap an ingredient or step to check it off.1Step 1: In a shallow bowl, mix the boiling water, instant espresso, and ¼ cup (60 ml) of the rum. Set aside and allow to cool to room temperature.2Step 2: In the bowl of an electric mixer fitted with the whisk attachment or beaters, beat the egg yolks with the salt and ⅔ cup (133 g) of the sugar on medium speed until the mixture is thick, pale yellow, and forms a ribbon when the whisk is lifted out of the bowl, about 2 minutes. Add the mascarpone, vanilla, and remaining ¼ cup (60 ml) of rum and beat until the mixture is smooth, about 1 minute.3Step 3: Using another bowl for your electric mixer fitted with the whisk attachment or beaters, beat the heavy whipping cream and remaining ⅓ cup (67 g) sugar on medium speed until medium-stiff peaks form, 1½ to 2 minutes. Be sure not to overwhip the cream; otherwise it will curdle.4Step 4: Using a rubber spatula, fold about ½ cup of the egg-mascarpone mixture into the whipped cream just until combined. Add the remaining egg-mascarpone mixture into the whipped cream and fold about 20 times, or until the mixture is uniform (no streaks should remain). Set aside.5Step 5: Set up a workstation with the ladyfingers, the cooled coffee mixture, and a 9 x 13-in (23 x 33-cm) ceramic or glass baking dish.6Step 6: One at a time, dip the ladyfingers into the coffee mixture for 2 to 3 seconds each (do not oversaturate the cookies or they will fall apart), and place into the pan. Arrange the dipped cookies in a single layer in the baking dish (about 20 cookies), breaking or trimming them as needed to fit neatly into the dish.7Step 7: Spread half of the mascarpone mixture over top of the ladyfingers and, using a spatula, smooth into an even layer. Using a small sieve, dust the top of the cream layer with 1 tablespoon of the cocoa powder. Repeat with another layer of soaked ladyfingers, then top with the remaining mascarpone mixture and dust with the remaining 1 tablespoon cocoa powder.8Step 8: Cover the pan with plastic wrap and leave in the fridge for at least 8 hours but preferably 24 hours. Cut into squares and serve cold.getsaucepan.com/r/19731d61-233a-4456-8ebe-97bbf59b26e7 · Original: https://www.onceuponachef.com/recipes/tiramisu.html
