Tiramisu layers espresso-dipped ladyfingers and a mascarpone cream that combines mascarpone cheese, heavy cream, granulated sugar, and vanilla extract. The recipe uses whipped cream folded into mascarpone instead of raw eggs, producing a light, stable cream without cooking. Fine white granulated sugar gives a smoother texture than natural cane sugar, and powdered sugar works but yields a different mouthfeel. Ladyfingers are briefly soaked in espresso to build the dessert's coffee flavor before layering with the cream and finishing with a dusting of cocoa powder. The dessert requires no baking, uses eight ingredients, and serves well for special occasions.
"Is there anything more delicious than tiramisu? This Italian dessert consists of decadent layers of espresso-dipped ladyfingers and plush mascarpone cream. It's perfectly creamy and only lightly sweet, with a rich dusting of cocoa powder on top. On our first trip to Italy, I ordered it at every restaurant Jack and I went to. It's just that good. After I shared this strawberry tiramisu last summer and this pumpkin tiramisu in the fall, I couldn't resist developing a classic tiramisu recipe too."
"In classic Italian tiramisu, the mascarpone cream is made with raw eggs, always the egg yolks and sometimes the egg whites too. I'm a little squeamish about raw eggs...and the common technique of gently cooking the eggs over a double boiler just seemed fussy. So I used the same shortcut you'll find in my strawberry tiramisu and pumpkin tiramisu: whipped cream! It gives lightness and body to the mascarpone layer, no eggs required!"
Read at Love and Lemons
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