Classic Tiramisù – For Valentine’s Day

Have you check out my last blog post and video on how to make the parchment pastry bag and white chocolate decorations?  If not, click here to check it out!  I’m very excited to share today’s recipe with you.  It’s one of our family’s all time favorite dessert: Classic Tiramisù!



Tiramisù is an Italian (no-bake and layered) dessert usually made with ladyfingers, espresso, rum, egg yolks, mascarpone cheese, and cocoa powder, etc.  Check out my video tutorial and you’ll see how easy it is to prepare.  If you have concern consuming raw egg yolks, you may use pasteurized egg yolks instead.  You can find them in most major supermarkets in the States.  This Tiramisù is packed with wonderful espresso and chocolate flavors, along with a hint of rum.  We love this dessert because it’s not too sweet and has the right balance of flavors. 



Tiramisù means “pick me up” in Italian.  Why?  Because it’s texture is tender, soft, and fluffy.  The mascarpone cream in between the layers is silky smooth and melts in your mouth.  To ensure your cake will have the right texture, you need to start with the right ladyfingers.  Make sure to use the crispy one from Italy and not the soft, cake-y one from the U.S.! 



Also, be sure to check out my video tutorial on the “dipping time”.  Last but not least, after assembling the cake, let it rest in the refrigerator for at least 8 hours before serving!  I usually leave it in the fridge overnight.  That way, the ladyfingers will have enough time to soften and soak in all the flavors from the other ingredients.  Trust me, your patient will be rewarded! 



I’ll list all the ingredients and tools used below for your convenience!  I hope you’ll try out this recipe and share with your loved ones.  Stay tuned for more fun and sweet recipes.  Stay sweet!




Tools and Ingredients Used:

Ladyfingers (Click here for more information)
Valrhona Unsweetened Cocoa Powder (Click here for more information)
Mascarpone Cheese (Click here for more information)
Heavy Cream (Click here for more information)
9 x 13-inch Glass Baking Dish with Lid (Click here for more information)
Stand Mixer (Click here for more information)
Stainless Steel Spatula for Serving (Click here for more information)
Silicone Spatula for Folding Ingredients (Click here for more information)
Mixing Bowl Set (Click here for more information)
Small Sift for Dusting (Click here for more information)
 

Classic Tiramisù

1 1/4 cups espresso
2 tablespoons dark rum
5 large pasteurized egg yolks
2/3 cup sugar
1/2 teaspoon kosher salt
16 ounces mascarpone, room temperature
1/4 cup coffee liqueur
1 teaspoon vanilla extract
3/4 cup cold heavy cream
46 lady fingers, the crispy type (NOT the soft/cakey ones)
6 tablespoons unsweetened cocoa powder, divided
4 ounces white chocolate, tempered, for garnish (optional)**
Mix together the espresso and rum in a shallow dish, set aside.

In the bowl of a stand mixer with the paddle attachment, beat the yolks, sugar, and salt together on high speed until pale yellow, about one minute. Add the coffee liqueur, vanilla extract, and mascarpone, beat until well combined.

Transfer the mascarpone mixture into a separate bowl. Add the heavy cream into the same mixer bowl (no need to clean it) and change to a whisk attachment. Whisk the cream until stiff peaks form.

With a spatula, gently fold the whipped cream into the mascarpone mixture in 2 batches. Set aside.
Quickly dunk each side of the lady fingers into the espresso mixture, about 1 second per side. Lay the dipped lady fingers in rows on the bottom of a 9-by-13-inch glass baking dish. Then, pour half of the cream mixture and spread into an even layer. Sprinkle about 3 tablespoons of cocoa powder on top.

Repeat with another layer of lady fingers, lining them in the opposite direction from the previous layer. Spread the remaining cream mixture on top. Cover in plastic wrap or lid. Place in refrigerator overnight, at least 6 to 8 hours.

When ready to serve, dust the top with the remaining cocoa powder. Slice, scoop, and enjoy!

**Melt the white chocolate. If you are interested to read more about tempering chocolate, please read this post: https://goo.gl/adYD17

Place the melted chocolate in a small pastry bag, or one that’s folded with parchment paper (see video tutorial). Draw or write your chocolate decoration on a silpat. Let it set for a few minutes and place it on top of your tiramisu.