Tiramisu (Italy)

Directions

Step 1

Prepare the egg yolk mixture: Place a large heatproof bowl over a pot of simmering water (make sure the bowl doesn’t touch the water). Add the egg yolks and granulated sugar into the bowl and whisk together until the mixture becomes thick and almost doubles in volume. This should take about 8-10 minutes. Add the Amaretto liqueur and whisk it into the mixture. Continue whisking until smooth and thickened. Remove from heat and stir in the mascarpone a little at a time, mixing until fully smooth and the mascarpone is completely incorporated. Set aside.

Step 2

Whip the heavy cream: In a chilled bowl, whip the cold heavy whipping cream and confectioners’ sugar using an electric mixer on medium speed. Whip until medium-soft peaks form. Gently fold the whipped cream into the mascarpone mixture until combined. The mixture should be thick and creamy.

Step 3

Prepare the coffee mixture: In a small saucepan, combine the hot brewed coffee, melted dark chocolate, and cocoa powder. Whisk until the chocolate is fully melted and the mixture is smooth. Stir in the Kahlua liqueur and vanilla extract. Let it cool a little bit.

Step 4

Assemble the tiramisu: dip each ladyfinger into the coffee mixture. Arrange the dipped ladyfingers in a single layer at the bottom of a dish. Spread half of the mascarpone cream mixture over the layer of ladyfingers and smooth it out with a spatula. Repeat the process with another layer of dipped ladyfingers and the remaining mascarpone cream on top.

Step 5

Chill and serve: Cover and refrigerate the tiramisu for at least 5 hours or up to 24 hours for the best flavor and texture. Before serving, dust the top generously with Dutch-process cocoa powder.