Tiramisu

We make this every year for the holidays, it’s always a hit, and the fact that it’s make ahead and serves straight from the fridge means it can be prepped beforehand for any of the busier occasions.

Ingredients

Mascarpone Filling

5 large eggs

½ cup sugar

1/4 teaspoon  kosher salt (or 1g table salt)

24 ounces mascarpone (three 8-ounce containers; 680g)

Coffee Dip

10 oz espresso

1 oz amaretto

1 tsp vanilla extract

To Assemble

~ 30 ladyfingers

Cocoa powder, for dusting

Finely grated chocolate, for dusting

Directions

1. For the Mascarpone Filling: Bring 1 pot of water to a boil in a pot that is suitable for placing your mixing bowl atop, the custard will be made in a double boiler.

2. Combine eggs, sugar, and salt in the bowl of a stand mixer. Place over the steaming pot, whisk continuously until the mixture is warmed to 160°F (71°C), about 5 minutes.q .

3. Transfer to a stand mixer fitted with a whisk attachment. Whip on high speed until mixture is lightened in color and almost quadrupled in size.

4. Reduce speed to medium and begin adding mascarpone roughly 1/4 cup at a time, continue whipping until fully incorporated, small flecks are okay.

5. To Assemble: Combine the espresso, amaretto and vanilla extract in a shallow dish. Working with one at a time, dunk each ladyfinger in the coffee mixture, giving it a second or two to absorb the liquid, then flip the lady finger and place directly into the serving dish. 

6. Once you have created a complete layer of cookies,  spread about half the mascarpone over the cookies. Create another layer of dipped lady fingers, and top with remaining mascarpone. Dust with cocoa to finish, and refrigerate for at least 4 hours before serving.