Classic Tiramisu
Total Time
30 minutes + Overnight Chill
Prep Time
30 minutes
Rating
5 out of 5 stars
(5)
Ingredients
9 slices
- 7 oz package crispy ladyfingers, regular or gluten free
- 1 1/2 cups (350g) hot water
- 6 tbsp (27g) instant espresso powder*
- 1 tbsp granulated sugar
- 2 tbsp amaretto (optional, but very delicious)
- 5 large egg yolks
- 1/2 cup (100g) granulated sugar
- 16 oz mascarpone, chilled (I use BelGioioso)
- 1/4 tsp kosher salt
- 2 tsp vanilla bean paste, or vanilla extract
- 3/4 cup (180g) heavy cream
- Unsweetened cocoa powder, for dusting
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Preparation
Chef’s notes
*ESPRESSO:
Instant espresso definitely provided the best flavor for this tiramisu. I tried a strong brew of medium roast coffee as well, but it just didn’t pack a punch in flavor. That being said, you’re welcome to use your favorite coffee if you prefer.
**MASCARPONE:
I tested this recipe with a couple different mascarpone brands and found that BelGioioso produced the best consistency. The others contained a bit more water and thus a softer tiramisu filling. Definitely still delicious, but created more of scoopable tiramisu rather than stable slices.
9X13 OPTION:
This follows all of the same instructions as above.