| Level: | Intermediate |
| Total: | 13 hr 10 min |
| Prep: | 10 min |
| Inactive: | 12 hr |
| Cook: | 1 hr |
| Yield: | 12 servings |
Ingredients
- 2 cups strongly brewed coffee
- 3 ounces amaretto liqueur (recommended: DiSaranno)
- 3 egg yolks
- 1 3/4 cup whipping cream, divided
- 1/2 cup sugar
- 2 cups mascarpone cheese
- 36 to 42 Italian-style hard ladyfinger biscuits
- 2 tablespoons unsweetened cocoa powder, divided
- 1/4 cup shaved bittersweet chocolate
Instructions
- Combine the coffee and amaretto liqueur in a bowl or shallow baking dish and set aside.
- Bring a small saucepan with 2 inches of water to a boil over high heat. In a small heatproof bowl that will fit on top of the saucepan, or in a double boiler, combine the egg yolks and 1/2 cup of the whipping cream. Place over the hot water and whisk continuously until the mixture is 160 degrees F and coats the back of a spoon, 5 to 6 minutes. Remove from the heat and whisk for 3 to 4 minutes to cool. Set aside to cool completely, approximately 10 to 15 minutes.
- In a stand mixer fitted with a whisk attachment, add the remaining whipping cream, prepared yolk mixture, and sugar and beat until soft peaks form, 3 to 5 minutes. Add the mascarpone and combine well.
- Place 1 layer of the ladyfingers in a 9 by 13-inch pan; most pans this size fit them in 6 rows of 3. Then, dip both sides of the ladyfingers quickly into the coffee mixture and place back into the pan. Spread half of the mascarpone mixture over the cookies, sprinkle with half of the cocoa powder. Repeat with another layer. Cover tightly with plastic wrap and refrigerate for 6 to 12 hours.
- Shave the chocolate over the top for garnish and cut with a sharp thin knife into squares. Serve immediately.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 1477 |
| Total Fat | 79 g |
| Saturated Fat | 29 g |
| Carbohydrates | 164 g |
| Dietary Fiber | 5 g |
| Sugar | 22 g |
| Protein | 27 g |
| Cholesterol | 127 mg |
| Sodium | 2058 mg |
Reviews
To get the whipped cream right you need to put he bowl in the freezer for at least 20 minutes. Whip the cream for about a minute, add the sugar and whip the cream into peaks. Add the custard, keep whipping, add the mascarpone, finish whipping for about 30 seconds.
I’m a very seasoned dessert maker, and a discerning tiramisu consumer, and I have to say this is probably the most amazing thing I’ve ever made. Wow! I’ve been wanting to make tiramisu for a long time, and finally came across a recipe for lady fingers. It was a fun challenge, and they turned out great, and this was the perfect recipe to put them to use. I made the coffee very strong, and the coffee/amaretto ratio was perfect. I was a bit unsure of how thick the custard should get, and not sure when to take it off the heat; but it seems to have been thick enough since the consistency of the filling in the end was great.
Here are my lessons from the experience:
– Keep whisking the custard mixture, and keep the flame on low to get it up to 160. Also, scrape the bowl while whisking to keep the egg from solidifying.
– Whip the marscapone to thicken it before adding it.
– Adding cinnamon along with the cocoa was an excellent accent.
Here are my lessons from the experience:
– Keep whisking the custard mixture, and keep the flame on low to get it up to 160. Also, scrape the bowl while whisking to keep the egg from solidifying.
– Whip the marscapone to thicken it before adding it.
– Adding cinnamon along with the cocoa was an excellent accent.
This came out terrible! I don’t know what went wrong. My cream didn’t whip so, like another reviewer suggested, I placed the mixture in the freezer to cool and then tried to whip it. That helped a little. I added the mascarpone and mixed it thoroughly but it didn’t ever get smooth. I didn’t want to throw it away so I went ahead with it. Now, I did have to use soft ladyfingers because that was all I could find without ordering them online and I really think that was a major part of why this turned out so bad. They practically disintegrated and I didn’t even soak them. I placed them in the dish and drizzled the coffee/amaretto mixture over them lightly but they turned to mush anyway. I completed the process and refrigerated it and hoped for the best. The taste is there but the consistency was awful! A LOT of money down the drain!
This is a good recipe for people who do not want to use raw eggs as it has a custard base which is whipped into whipped cream rather than a raw egg and sugar base which is folded into whipped egg whites.
This is more like a trifle and not a classic Tiramisu.
I wish I had checked these comments yesterday when my cream wouldn’t whip. I ended up adding the mascarpone anyway & hoping that would help thicken it, then the mascarpone broke & ended up tossing $30 worth of ingredients. I did let the cream cool 10-15 mins, but obviously wasn’t enough. I think I will go for a few of the other receipes that do not call for that step.
If the cream doesn’t whip up I found a way to salvage it without starting over. If it won’t whip, put it in a metal bowl and place in the freezer for 15 minutes. Double brew the coffee (2 Tbs grounds per 5oz cup. If it’s already brewed it, add some instant coffee powder or just run it back through the coffee pot with fresh grounds to double the strength. Roll lady fingers in coffee just enough to get the surface wet – no more than 2 seconds. Pull cream out of the freezer and beat until it’s the consistency of melted ice cream. Ladle cream over the each layer of lady fingers, and finish as directed. Lady fingers should still have enough dryness to pull some of the moisture out of the cream and allow it to set up reasonably firm over night. It won’t be perfect, but it’s a good rescue if you have problems with the cream. As for taste, it’s fairly average. I would personally reduce it to two egg yolks, as the cream had a strong eggy taste. That might also help with the whipping problem.
Thanks LOVED this recipe! I have made it 3 times now and have left out the amaretto liqueur and exchanged it for homemade vanilla because I love love love vanilla. Thanks for the recipe it is fail proof!
This was delicious! I love tiramisu and combed the internet for a good recipe. I used the DiSaronno as Guy suggested and a dark Italian roast coffee. The flavor was perfect. Exactly what I was hoping for. Just be sure to let the egg yolk mixture completely cool before combining the rest of the cream and cheese or it won’t whip up as well, leaving you with a runny mess. Pop it in the fridge if need be until you get the consistency you want. And I suggest getting extra lady fingers. The recipe does make enough for an extra layer if you want it. DO NOT soak the lady fingers more than a couple seconds. 5 seconds is way too long. Just dip it and move on. It soaks up plenty of flavor if you use the right ingredients.
Amazing recipe. Will definitely make this again and again. Thanks Guy!!!
Amazing! I made this and brought into work and it was the talk of the day.
I made this to bring to Christmas dinner with friends. While a bit time-consuming, it was worth every second! Not only is this recipe delicious, but it is not the least bit heavy, so it made for a nice ending to the meal. I followed the recipe as written, with one exception: I did chill the bowl I used to whip the cream. It’s an old habit!