Ingredients
Mascarpone Cream
- 3 large egg yolks, at room temperature
- 55 g granulated sugar (divided)
- 380 g mascarpone cheese, cold
- 50 ml heavy cream
- 40 ml Kahlua (optional)
Coffee Toffee Sauce
- 50 g granulated sugar
- 15 g unsalted butter
- 30 ml freshly brewed espresso (strong)
- 50 ml heavy cream (warmed)
- 40 ml Kahlua (included in coffee toffee)
Assembly
- 30 g ladyfingers
- 120 ml freshly brewed espresso (for soaking)
- 5 g unsweetened cocoa powder (for dusting)
Instructions
- Prepare Mascarpone Cream: Beat the egg yolks with three quarters of the sugar until the mixture becomes light and creamy. Gradually add half of the mascarpone cheese and beat until smooth, then incorporate the remaining mascarpone, continuing to beat until the mixture is creamy and cohesive.
- Whip Egg Whites: In a separate bowl, whisk the egg whites with the remaining sugar until stiff peaks form. Be careful to achieve the right stiffness for light folding.
- Combine Mixtures: Gently fold the whipped egg whites into the mascarpone and yolk mixture until just combined, ensuring you maintain airiness. Add the optional Kahlua and lightly mix again to integrate.
- Make Coffee Toffee Sauce: In a saucepan over medium-low heat, melt the sugar slowly to form caramel, swirling the pan occasionally but avoiding too much stirring at first. Meanwhile, warm the heavy cream in a separate small saucepan.
- Finish Toffee Sauce: When the caramel reaches a rich amber color, remove from heat. Slowly pour the warm cream into the caramel, whisk in the butter, espresso, and Kahlua. Return briefly to very low heat if necessary and whisk until the sauce is smooth and thickened. Allow to cool to room temperature in a small bowl.
- Prepare Ladyfingers: Cut ladyfingers into thirds. Quickly dip each piece into the espresso so they are moist but not soggy, preparing for layering.
- Assemble Tiramisu: In clear serving glasses, layer a generous spoonful of coffee toffee sauce at the bottom, then a layer of espresso-soaked ladyfingers. Top with a scoop of mascarpone cream. Repeat with another layer of soaked ladyfingers and cream if desired for additional height.
- Garnish and Chill: Lightly dust the top layer with unsweetened cocoa powder for the classic finish. Refrigerate the assembled tiramisu for at least 4-6 hours to allow flavors to meld and the dessert to set properly before serving.
Notes
- Use very fresh eggs and ensure yolks are at room temperature for best creaminess.
- If Kahlua is not desired, it can be omitted, but it adds a distinctive coffee liqueur flavor.
- Be careful not to over-soak the ladyfingers to prevent sogginess; a quick dip is sufficient.
- The coffee toffee sauce should cool fully to thicken, which helps it layer properly without running.
- This dessert can be prepared a day ahead and refrigerated to enhance the flavors.
- Prep Time: 45 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Italian
