Ina Garten Tiramisu Recipe
This Ina Garten Tiramisu Recipe layers espresso-dipped ladyfingers, mascarpone cream, sugar, and cocoa powder into a rich, classic dessert perfect for dinner parties.
Equipment
- Mixing bowls
- Electric hand mixer or stand mixer
- Whisk
- Spatula
- Shallow dish for espresso dipping
- 9x13-inch baking dish
- Fine mesh sieve for cocoa powder
- Measuring cups and spoons.
Ingredients
- 6 egg yolks
- ¾ cup granulated sugar
- 1 cup mascarpone cheese
- 1 ½ cups heavy whipping cream
- 2 cups strong brewed espresso cooled
- 2 tablespoons coffee liqueur optional
- 24 –30 ladyfinger cookies
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon vanilla extract
Optional garnish:
- dark chocolate shavings
- extra cocoa powder
Instructions
Step 1: Prepare the Espresso
- Brew two cups of strong espresso or coffee and allow it to cool completely. If you are using coffee liqueur, stir it into the espresso once cooled.
- Pour the mixture into a shallow dish for dipping the ladyfingers later.
Step 2: Make the Egg and Sugar Mixture
- In a mixing bowl, whisk together the egg yolks and sugar until the mixture becomes pale yellow and slightly thick. This step helps create the rich base for the cream layer.
Step 3: Add the Mascarpone
- Add mascarpone cheese and vanilla extract to the egg mixture. Using a mixer, beat until smooth and creamy. Be careful not to overmix, as mascarpone can become too loose if whipped too much.
Step 4: Whip the Cream
- In a separate bowl, whip the heavy cream until soft peaks form. The cream should be fluffy and hold its shape.
Step 5: Combine the Cream Mixture
- Gently fold the whipped cream into the mascarpone mixture using a spatula. Fold slowly to keep the mixture light and airy.
Step 6: Dip the Ladyfingers
- Quickly dip each ladyfinger into the cooled espresso. Do not soak them too long or they will become soggy.
Step 7: Layer the Dessert
- Arrange a layer of dipped ladyfingers in the bottom of your baking dish. Spread half of the mascarpone cream mixture evenly over the cookies.
- Add another layer of espresso-dipped ladyfingers, followed by the remaining mascarpone cream.
Step 8: Chill the Tiramisu
- Cover the dish and refrigerate for at least 6 hours, preferably overnight. This chilling time allows the flavors to blend and the dessert to set properly.
Step 9: Finish with Cocoa Powder
- Just before serving, dust the top generously with unsweetened cocoa powder using a fine mesh sieve.
- Slice and serve chilled.