There are times you gotta go 100% classic. Like when it comes to making tiramisu. A few quality ingredients and a little extra effort means the difference between a recipe that is subpar or, like this one, the Classic Italian Tiramisu Cake recipe is total perfection!
1tablespoonpure vanilla extractor the inside bits from a vanilla bean (optional)
1pinchkosher salt
1cupespresso or strong coffee
2tablespoonsdark rumor kahlúa (optional)
3(7 ounce) packagesladyfingers (aka Savoiardi)
For Garnish:
1/4cupdutch-process cocoa powderfor garnish
Dark chocolate (about 72%),for garnish (optional)
Instructions
Make The Tiramisu Base: Prepare a 6-inch or 8-inch springform pan by lining the bottom with a round of parchment or wax paper. Set aside.Meanwhile, carefully separate the eggs and set the whites in the refrigerator until ready to use. Combine the egg yolks and sugar in the bowl of a stand mixer fitted with a whisk attachment. Beat on medium speed until the mixture is well combined and thicker, about 3 minutes.
Transfer the egg yolk mixture to a double boiler or to a heatproof (glass or metallic) bowl and set it over a small pan of simmering water. Constantly whisk the mixture until it reaches 160°F then immediately remove from the heat and pour it back in the stand mixer bowl.Add the mascarpone cream then, scraping down the sides of the bowl periodically, beat the mixture on medium speed until it's thoroughly combined. If using, add the vanilla then stir to incorporate. Remove the mascarpone mixture to a bowl and set aside to cool.
Whip The Egg Whites: Thoroughly clean the stand mixer bowl and whisk attachment, dry the mixing bowl, then return it to the stand mixer and add the egg whites.Beat on medium speed until frothy then add a pinch of salt. Keep beating the mixture until the egg whites are stiff peaks (the egg whites won't move when you turn the mixing bowl upside down). Add 1/3 of the egg whites to the mascarpone mixture and stir well to combine. Then gently fold in the remaining egg whites.
Dip The Ladyfingers: Brew 1 cup of very strong coffee or espresso and add in dark rum or kahlúa, if using. Place coffee mixture in a shallow dish then begin to assemble the tiramisu. To assemble, arrange some dry (undipped) ladyfingers one next to the other into an upright border around the inside edge of the springform pan. You should be able to fit enough so they are snug and hold each other in place by the time you're finished.
Assemble The Tiramisu: Dip the top (the sugared side) of a ladyfinger in the coffee mixture then arrange in dipped-side up in the bottom of the pan. Continue until you have a tight layer of ladyfingers on the bottom of the pan (you will need to trim some to fit into the random holes).Add about 1-inch of the mascarpone cream mixture (about 1 1/3 cups) then smooth into an even layer with a rubber spatula. Sift a spoonful of cocoa powder even over the layer. Repeat two more times to make three layers in total (you should use up all the mascarpone cream by the end) to assemble the tiramisu cake. Do not put on the last layer of cocoa until ready to serve. Lightly cover the tiramisu cake with plastic wrap and transfer to the refrigerator until set, at least 6 hours and preferably 12 hours.
Serve The Tiramisu: Take the tiramisu out of the refrigerator just before you're ready to eat it. To serve the tiramisu, carefully remove the springform pan ring then garnish the top with a last layer of cocoa powder and, if desired, some chocolate curls. Use a very sharp knife to cut the tiramisu cake into wedges and serve immediately.