"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!"
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.
Read at Love and Lemons
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