Description
Classic Alton Brown tiramisu blends rich mascarpone, espresso-soaked ladyfingers, and cocoa powder into an authentic Italian dessert. Creamy layers promise a luxurious finish you’ll savor with each delectable spoonful.
Ingredients
Scale
- 1 ½ cups (360 ml) heavy whipping cream
- 8 oz (226 g) mascarpone cheese, room temperature
- 1 package Lady Fingers, Savoiardi brand
- 1 ½ cups (360 ml) cold espresso
- ⅓ cup (67 g) granulated sugar
- 1 tsp vanilla extract
- 3 tbsps coffee-flavored liqueur, optional (Kahlua or DaVinci brands)
- cocoa powder for dusting the top
Instructions
- Whipping Cream Preparation: Whip heavy cream in a mixing bowl using an electric mixer until soft peaks form, gradually incorporating sugar and vanilla extract until stiff, glossy peaks develop. Gently fold in room temperature mascarpone cheese until the mixture becomes smooth and uniform.
- Ladyfinger Soaking: Create a coffee and liqueur bath in a shallow bowl, swiftly dip each ladyfinger to moisten without oversaturating. Arrange the delicately soaked ladyfingers in a single, uniform layer across the bottom of an 8-inch baking dish.
- Cream Layering: Spread half of the mascarpone cream mixture evenly over the first ladyfinger layer, ensuring a consistent, smooth surface. Repeat the ladyfinger dipping and placement process for the second layer, then lavishly cover with the remaining cream mixture.
- Finishing Touch: Dust the surface generously with unsweetened cocoa powder using a fine-mesh sifter, creating an elegant, even coating that adds visual appeal and depth of flavor.
- Chilling and Setting: Refrigerate the tiramisu for a minimum of 4 to 6 hours, preferably overnight, allowing the flavors to harmonize and the dessert to set completely before serving chilled.
Notes
- Prevent Soggy Ladyfingers: Quickly dip ladyfingers in coffee mixture, avoiding over-soaking to maintain their delicate texture and prevent a mushy dessert.
- Cream Consistency Matters: Whip cream to stiff peaks and fold mascarpone gently to ensure a light, airy, and smooth cream layer without deflating the mixture.
- Chill for Flavor Development: Refrigerate tiramisu for at least 4-6 hours, preferably overnight, allowing the flavors to blend and the dessert to set properly.
- Cocoa Powder Finishing: Use a fine-mesh sifter for an even, elegant dusting of cocoa powder, creating a professional and visually appealing presentation.
- Prep Time: 10 minutes
- Category: Desserts
- Method: None
- Cuisine: American
Nutrition
- Serving Size: 5
- Calories: 360
- Sugar: 25 g
- Sodium: 100 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 100 mg