| Level: | Intermediate |
| Total: | 2 hr 25 min |
| Prep: | 25 min |
| Cook: | 2 hr |
| Yield: | 10 to 12 servings |
Ingredients
- 7 yolks
- 1 cup sugar for yolks
- 3 cups or 1 (750-gram) container mascarpone
- 4 1/2 tablespoons water
- 1 1/2 tablespoons powdered gelatin
- 3 egg whites
- 1/4 cup sugar for whites
- 1 cup heavy cream, whipped
- 2 1/2 cups cooled espresso
- 1/2 cup kalhua
- 20 to 24 ladyfingers
- 1 cup chocolate shavings
Instructions
- In a mixer with the whip attachment, whip yolks and sugar until thick and pale in color (ribbon stage). Add mascarpone and whip until well incorporated. Pour water into a small bowl then pour powdered gelatin over it. Do not stir. Allow gelatin to absorb all of the water (about 15 minutes) then place the bowl on top of a small saucepan containing simmering water (creating a double boiler). Immediately turn off the heat and allow the gelatin to dissolve completely. In a separate bowl, whip egg whites to a soft peak, gradually add sugar, then slowly pour in dissolved gelatin. Whip to a stiff, glossy peak. Fold whites into mascarpone and yolk mixture then fold in whipped cream.
- In a separate bowl, combine espresso and kalhua. Soak 1 ladyfinger at a time in the espresso mixture. In an 8 by 10-inch pan, arrange soaked ladyfingers close together in neat rows until the bottom of the pan is completely covered. Pour 1/2 of the mousse over the ladyfingers and smooth with a rubber spatula. Sprinkle 1/2 of the chocolate shavings over mousse. Create another layer and chill until set.
Reviews
Followed the recipe and added finely crushed chocolate covered espresso beans as the chocolate part. Added a teeny bit of crunch. Used espresso brought back from Italy and it packed a jolt! The cream set up nicely.
Excellent result and straightforward directions. I have made it twice to rave reviews. Like many others, I did not use the gelatin and there was no problem. I did not need 2+ cups of espresso- used more like 10 oz. along with the kahlua. It does make a lot of the zabaglione so used a larger, deeper, prettier 10×11 pan the first time and the 2nd time I halved the zabaglione part of the recipe and it all fit perfectly into a 8×8 casserole dish. It wasn’t all that much work but used a lot of mixing bowls. Well worth the effort. Thank you!!
I made this for a work Christmas party, and it was the first dessert to go! Everyone loved it. It probably helps that it has some Kahlua in it, but I’m not complaining! The custard is also really good. Not too sweet. I will definitely make this again. Thank you!!
I followed the directions exactly. Put the gelatin in a double boiler following the directions and it came out perfectly. Cream had a nice body. My partner enjoyed it, but I really felt it needed something to give more flavor. Great presentation and I do think it was better than what we have had in some restaurants.
Made this yesterday for my dinner party. My guests raved about it! Like others, I also omitted the gelatin as it does not belong in Tiramisu! This is definitely a keeper!
One of the best desserts we’ve ever had/made!!!
Love it!
I would like to try this but should I be concerned about raw eggs?
Absolutely amazing! First time making it and I let my lady fingers soak a little too long in the cold brew. I also didn’t use the gelatin and it set up nicely.
This recipe is amazing. Makes much more than an 8×10.