Tiramisu
HB-4593 · Hand-built original · Italian
Espresso and rum-dipped ladyfingers layered with mascarpone cream and dusted with cocoa.
ItalianDessert8 hr 40 minServes 12538 kcalVegetarianGluten-freeLow-SodiumRenal
Main ingredient: egg
Pairs well with: toast, hash browns, fruit salad, bacon, avocado
Servings:12quantities adjust to match
Ingredients
- 1 1/2 cups espresso, or strong coffee, room temperature
- 6 Tbsp golden rum, divided
- 40 ladyfingers
- 6 egg yolks, large
- 3/4 cup granulated sugar
- 16 oz mascarpone, cold
- 2 cups heavy whipping cream, cold
- 2-3 Tbsp unsweetened cocoa powder, to dust the top
Method
- Stir 1 1/2 cups espresso with 3 tbsp rum in a bowl; dip half the ladyfingers quickly, one at a time, and line the base of a 9x13 inch dish in a single layer.
- Whisk the egg yolks and sugar in a heatproof bowl over simmering water for 10 to 12 minutes, until the mixture reaches 160F, looks lighter and feels smooth; whisk off the heat for a few minutes to cool slightly.
- Beat the mascarpone with 3 tbsp rum; beat in the warm yolk mixture until incorporated.
- Whip the cold cream to stiff peaks; fold into the mascarpone mixture.
- Spread half the cream over the first ladyfinger layer; dip and arrange the remaining ladyfingers on top; spread over the remaining cream.
- Cover and chill for at least 8 hours in total.
- Dust the top with cocoa powder and serve.
Prep: 30 min · Cook: 10 min · Total: 520 min
Nutrition (per serving, where published)
538 kcalCalories
9 gProtein
37 gCarbs
38 gFat
1 gFibre
13 gSugars
95 mgSodium
271 mgCholesterol
1 servingServing