Espresso Tiramisu
Rich with espresso, layers of delicate ladyfingers, bittersweet dark chocolate and a beautifully light mascarpone cream. My version of the Italian classic is made without alcohol, with less sugar and a little extra whipped cream for a softer, airier texture. Generously dusted with excellent cocoa, it's the perfect make-ahead dessert.
Ingredients
Espresso
1¾ cups (425 ml) strong brewed espresso, cooled
Mascarpone Cream
4 large egg yolks
½ cup (100 g) granulated sugar
500 g Brescialat Mascarpone cheese
1½ cups (375 ml) 35% whipping cream
¼ teaspoon fine sea salt
Assembly
300 g Italian Matilde Vicenzi ladyfingers
75 g finely chopped 70% dark chocolate
¼ cup (25 g) high-quality Dutch-process cocoa powder, for dusting
Preparation
For espresso, brew espresso and allow to cool completely. Pour into shallow bowl and set aside.
For mascarpone cream, combine egg yolks and sugar in heatproof bowl set over saucepan of gently simmering water, making sure bowl does not touch water. Whisk continuously for 6 to 8 minutes, until mixture is pale, thick and fluffy and reaches 160°F. Remove from heat and allow to cool completely.
In large bowl, beat mascarpone until smooth. Gently fold in cooled egg mixture.
In separate bowl, whip cream with salt until medium-firm peaks form. Gently fold whipped cream into mascarpone mixture in three additions, taking care not to deflate.
To assemble, quickly dip ladyfingers into cooled espresso, about 1 second per side. Arrange in single layer in 9 × 13-inch baking dish, breaking ladyfingers as needed to fit.
Spread half the mascarpone cream evenly over ladyfingers. Sprinkle with half the chopped dark chocolate and lightly dust with cocoa powder.
Repeat with remaining espresso-dipped ladyfingers, mascarpone cream and dark chocolate. Smooth top, cover and refrigerate for at least 6 hours, preferably overnight.
Just before serving, generously sift remaining cocoa powder over top. Serves 8 to 10.
Kitchen notes: Use excellent espresso. Strong, freshly brewed Italian espresso makes all the difference. Don't sweeten it—the contrast between bitter coffee and delicate mascarpone cream is what makes this dessert so delicious. Choose the best cocoa. I love a rich Dutch-process cocoa such as Valrhona or Cacao Barry for its deep chocolate flavour and beautiful dark finish. Don't oversoak the ladyfingers. A quick dip is all they need. They'll continue to absorb moisture as the tiramisu rests.
Make it the day before. Overnight refrigeration allows the layers to soften and the flavours to develop. For the prettiest finish, reserve most of the cocoa for dusting just before serving.
A little lighter. The extra whipped cream gives this tiramisu a beautiful, airy texture without sacrificing the richness of mascarpone.
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