Tiramisu
Ingredients
- 3/4 cup sugar
- 6 egg yolks
- 1 cup mascarpone
- 1 orange zest and juice
- 2 1/2 cups heavy whipping cream, divided
- 4 Tbsp. Kahlúa, divided
- 2 cups espresso (or very strong coffee)
- 2 3 oz. packages of ladyfingers, toasted
- 1 Tbsp. confectioner's sugar, sifted
- 1/4 tsp. vanilla extract
- 1/2 cup semi-sweet chocolate, grated
- 1/2 cup cocoa powder
Instructions
- Beat sugar into egg yolks, then cook in a double boiler on low for 8-10 minutes, stirring constantly.
- Remove from heat, then whisk in mascarpone and orange zest and set aside.
- As that cools, whip 2 cups of heavy cream until stiff peaks form, then stir in 2 Tbsp. of Kahlúa.
- Fold into egg mixture.
- Mix remaining Kahlúa and orange juice into espresso.
- Dip ladyfingers into espresso mixture and arrange to line the bottom of an 8x8-inch pan.
- Spread half of the cream mixture on top of the ladyfingers. Repeat for second layer.
- Combine remaining heavy cream with confectioner’s sugar and vanilla extract.
- Whip until thickened, then spread over top.
- Sprinkle grated chocolate and cocoa powder over the entire surface.
- Cover and refrigerate for at least 3 hours. Garnish with chocolate curls before serving.
Notes
Note: Tiramisu can be made up to 2 days before serving and is best after at least 1 day of refrigeration.