How To Make Tiramisu

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The best tiramisu you will ever make. A layer of chocolate in the middle not only adds more chocolate flavor but a fabulous crunch against the soaked ladyfingers and creamy mascarpone filling. Easily made a day ahead of your party, this is a great make-ahead dessert recipe!

Total Time: 4 hours 30 minutes
Yield: 9-16 Servings 1x

Ingredients

Units Scale

Cream Filling

3 Egg yolks
100 grams (1/2 Cup) Granulated Sugar
2oz (4 Tablespoons) Kahlua/ Marsala Wine
1/2 Teaspoon Salt
24oz Mascarpone, set out at room temperature for 20 minutes to take the chill off
6oz (3/4 Cup) Heavy Cream

Coffee Mixture

16oz (2 Cups) Strong Brewed Coffee
2 Teaspoons Espresso Powder
2oz (4 Tablespoons) Kahlua/ Marsala Wine
9oz Savoiardi biscuits
4oz Dark Chocolate, finely chopped (chocolate chips will work)
3-4 Tablespoons Unsweetened Cocoa Powder for dusting

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Instructions

Take the mascarpone out of the fridge first as it needs about 20 minutes to take the chill off. In a large bowl or in the bowl of your stand mixer whisk the egg yolks and granulated sugar. You want them to become very pale in color and fluffy- this can take anywhere between 3-5 minutes.
Then add the Kahlua or Marsala Wine and salt, whisking for another 3 minutes until everything is fully combined. Add the mascarpone cream and whisk together until combined, do not overmix you risk having the mixture split and become separated instead of cohesively creamy. The mixture will be nice and thick.
In a separate bowl beat the heavy cream until medium-stiff peaks are formed.
Gently fold half of the whipped cream and then fold in the remaining whipped cream. Set the bowl aside.
Melt chocolate in a bowl over a pot of simmering water or in the microwave for 20-second increments. Use a spoon or squeeze bottle to draw lines of chocolate on a wax paper-lined baking sheet. Place the sheet in the fridge for the chocolate to harden.
In a small bowl combine the coffee, Kahlua, and espresso powder.
Place each ladyfinger biscuit in the coffee mixture for 10-15 seconds* Place the biscuits in an 8" X 11" or deep 9-inch square dish, make sure to make an even layer- you may want to break the biscuits to fit. Place half of the mascarpone cream on top of the ladyfinger layer. Add chocolate pieces, then more soaked ladyfingers and the remaining cream. Wrap in plastic wrap and chill in the fridge for at least 4 hours- 8 is preferred, or up to 2 days. Sieve cocoa powder on top of the tiramisu before serving.