Recipe by Veronika Tikhomirova
Tiramisu is a popular coffee flavored Italian dessert that has been adapted in many different countries. Today, Tiramisu can be found in many different forms like truffles, mousse, or a cake. This recipe is a version of this classic custard desert showing how to make it without raw eggs.
- In a large bowl pour 1 cup hot water, add instant espresso powder and Kahlua. Stir and set aside to cool off.
- In another large bowl cream together softened mascarpone cheese, granulated sugar and vanilla extract until smooth consistency.
- Using a hand or stand mixer whip the heavy cream until stiff picks and fold it in the mascarpone mixture until well combined. Make sure you don’t overmix it.
- To assemble Tiramisu, use a 9×9 baking pan. Lightly dip half of the ladyfingers into the coffee mixture and lay them on the bottom of the pan. Spread evenly half of the Mascarpone mixture and sift over half of the cocoa powder. Repeat the same with the second layer.
- Cover Tiramisu with foil or plastic wrap and refrigerate for minimum 8 hours or overnight before serving.
- Hot Water x 1 cup
- Instant espresso powder x 2 teaspoon
- Kahlua x 1/4 cup
- Mascarpone cheese, softened x 16 ounce
- Granulated sugar x 1/4 cup
- Vanilla extract x 1 teaspoon
- Whipping cream x 2 cup
- Ladyfingers (Savogliardi preferred) x 28
- Cocoa powder x 1/4 cup