cS Tiramisu FICK IK sata trons Prep Time: 45 minutes Cook Time: 0 minutes Total Time: 12 hours Yield: serves 12 This recipe is from the late Maida Heatter and is easily the best homemade tiramisu recipe that I've ever tried. Review the recipe notes and video tutorial before starting. Tiramisu tastes best when chiled overnight, so this is a wonderful make-ahead dessert. Ingredients {and 1/4 cups (300ml) very strongly prepared espreSs0, warm or room temperature 6 Tablespoons (20m!) Grand Mamie” 40-45 ladyfingers* 16 ounces (about 2 cups; 450g) mascarpone, cold or at room temperature YA cup (60m darkum 4 large pasteurized eggs, separated* 1/2.cup (1008) granulated sugar, divided" 2 cups 480m) heavy cream or heavy whipping cream 1/2 teaspoon pure vanilla extract 1/8 teaspoon salt Unsweetened natural or dutch-process cocoa powder Instructions 1 Youneed a large 9x13 inch baking pan/dish with atleast a 12-14 cup capacity. Set aside and have ready to go! 2 Dip half of the ladyfingers: You will form 2 layers each of dipped ladyfingers and mascarpone cream. Let's begin with the 1st layer of ladyfingers. Whisk the espresso and Grand Marnier together ina shallow bowl, One at atime, quickly dip each side of the ladyfinger into the espresso mixture, You don't want to over-saturat ladyfinger with liquid because then the ladyfingers will taste soggy. Just 2 quick dip on each side. Arrange the dipped ladyfingers inthe baking pan to make one solid layer: If needed, cut some ladyfingers to fin any empty spaces. Reserve remaining espresso mixture and ladyfingers for another layer. 2 Begin the mascarpone crear: With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the mascarpone and rum together on medium speed in 2 large bow until smooth, Set aside, 4 Prepare a double boiler for the eggyolks: Ifyou have a double boiler, use iin this step. ifyou don't, place a heat-proof bowl over a small patof simmering water over medium-low heat. Don't let the water touch the bottom of the bowl. Usinga whisk or ceggbeater I simply use a whisk), whisk the egg yolks and 1/4 cup (50g) of granulated sugar together until light and foamy, about S minutes. Remove from the heat and immediately pour into the mascarpone mixture. Beat on medium speed until combined, + Whip the heavy cream: With a hancheld or stand mixer fitted witha whisk attachment, beat the heavy cream and vanilla extract together on medium-high speed until medium peaks form, about 3-4 minutes, Medium peaks are between sot/loase peaks and sti peaks- and are the perfect consistency forthe tiramisu cream. Fold the whipped cream into the mascarpone mixture. Beat the egg whites: With a handheld or stand mixer fitted with a “clean® whisk attachment, beat the epg whites and sal ‘together on medium-high speed unt foamy, about 1 minute. increase to high speed and slowly pour inthe remaining 3/4 cup(60g) of sugar. Beat until stiff peaks form, about 4-5 minutes. (D0 not over-beat as the egg whites will become dry) Fold into the mascarpone cream, 1 Spread half ofthe mascarpone cream evenly over bottom layer of ladyfingers. An offset spatulahelps spread it neatly and evenly + Dip remaining ladyfingers: Oip remaining ladyfingers into remaining espresso mixture and arrange one-by-one on top ofthe mascarpone layer. Gently pres each down so they ae nice and compact Using an offset spatula, spread remaining ‘mascarpone mixture evenly ontop. you're using a large enough pan, it should al fe (but it will definitely tower high!) Refrigerate uncovered for 2-3 hours. 9) Add cocoa layer, then chil: ‘Wipe the rim ofthe baking dish. Cover with plastic wrap or aluminum fol, then refrigerate for atleast 8-9 more hours and up to {ter a couple hoursin the refrigerator, sift or strain a dense layer of cocoa powder ll ver the top, Lay. 1 Using a sharp knife, sic chilled tiramisu into servings. Wipe knife clean between cuts, A small metal serving spatula is helpful for removing the slices, 1 Cover leftover tiramisu and store i the refrigerator for up to3 days, repare tiramisu through step 8. Tightly cover and freeze for up to 3 months. Remove from the freezer, evenly dust the top with cocoa, then thaw in the refrigerator fr at least 24 hours. (Can thaw covered or uncovered) 2 Special Tools: itchenAid Stand Mixer, KitchenAid Hand Mixer, 9x13 inch Baking Dish or 4-Quart Dish, Sieve, Offset Spatula, Metal Serving Spatula 4 Smaller Recipe: Halve ths recipe fora 9x9 inch or 1010 inch square baking pan. 4 Espresso: For the espresso, combine 5 Tablespoons instant espresso powder in 1 and 1/4 cupshot water. Ths is stronger than brewed espresso and perfect for tiramisu In a pinch, use super super super strong black coffee. 1 Grand Mamier: This addition makes this a boozier version of tiramisu because you have alcoholin bath the coffee soak rmisture and the mascarpone cream. Grand Marniers flavors lovely inthis dessert, but you can skip it and stick with ust the dark rum. « Ladyfingers:Ladyfingers (savoiardiintalian) ae a sweet, pretty dry, and finger-shaped sponge cookiejeake. They/te found Inmosttarge grocery stores Italian markets, or you can purchase them online. You can also make them from scratch- there are many recipes online! l use 2 standard packages of ladyfingers for this recipe. 1 Eggs: Maida Heatter’s recipe calls fr 5 large eggs, butin hopes to slightly reduce the volume of mascarpone cream, | reduced down to 4 large eggs. Both the egg whites and egg yolks are used in the mascarpone cream. An egg separator is helpful. The egg yolks are gently cooked, but ifyou'e concerned with eating raw eges, purchase pasteurized eggs because they are safe to consume raw. 4 SUgar| increased the sugar by 2 Teblespoons for a VERY slightly sweeter cream. Thisis sill not an overly sweet dessert. » NoreAicohctic Version: Grand Marnier and replace rum with mil, "Recipe reprinted in partnership with Little, Brown and Company. Recipe from Happiness Baking by Maida Heatter, foreword by Dorie Greenspan Find it online: https://sallysbakingaddiction.com/tiramisu/