This classic tiramisu features Kahlua and coffee soaked ladyfingers, a whipped mascarpone filling, and loads of chocolate flavor.
1 cup warm espresso or strong-brewed coffee
2 tablespoons Kahlua or rum/coffee liquor
4 large egg yolks
½ cup sugar
16 ounces mascarpone cheese
1–1/2 cups heavy whipping cream
1 teaspoon vanilla extract
¼ cup cocoa powder
24+ ladyfingers (I used about 28 in my dish but will differ depending on what size you choose. Hard or soft Cookies is just fine !)
Combine the espresso and kahlua in a small bowl. Set aside.
In a large bowl or the bowl of a stand mixer, beat the egg yolks and sugar together until thickened and pale, about 4 minutes. When a beater or spatula dipped into the mixture is removed it should gradually pour off in a thin, viscous ribbon. Add the mascarpone and beat on low till combined. Set aside. In a separate bowl, beat the heavy whipping cream and vanilla on medium speed to stiff peaks. Fold the whipped cream into the egg yolk mixture until smooth and fluffy, being careful not to overwork. Set it aside.
When you’re ready to assemble the tiramisu, dust the bottom of your serving dish with a layer of cocoa powder, about 1-1/2 teaspoons. Working quickly and carefully, dip your lady fingers into the coffee kahlua mixture and arrange them in a single layer in the bottom of your dusted dish. You want to fill in any larger holes but don’t worry about breaking up your ladyfingers to squeeze them into tiny holes. Spread half of the cream mixture on top of the lady fingers and dust the cream with another layer of cocoa powder. Repeat your process with another layer of ladyfingers, cream, and cocoa powder. Allow to set up in the fridge for at least an hour before serving. Alternatively, you can prepare this up to a day or two in advance, keeping covered and stored in the fridge.
If you don’t have espresso, you can brew EXTRA STRONG coffee or stir some espresso powder into your warm coffee.
Soft ladyfingers will be quick to fall apart in the coffee mixture, so work quickly! If you’re into a strong coffee flavor, you can also brush the tops of the ladyfingers with the coffee mixture after they’re been placed in the pan.
Using raw eggs totally freaks people out- I get it. Opt for fresh farm eggs or pasteurized to be on the safe side.