Dreamy Layered Tiramisu
Tiramisu: the Italian dessert that's only decades old. Why ladyfingers get just an instant in the coffee and the no-cook mascarpone secret.
The story behind
The soul of the dessert is mascarpone, an ultra-rich Italian cheese that delivers creaminess with no cooking required. Egg yolks are beaten with sugar until pale and thick: that whisking folds in air and dissolves the sugar, building the silky base that cloaks the cheese.
The ladyfingers get only an instant in the coffee. Timing is everything: soak them too long and they collapse, weeping liquid that ruins the layers; a quick dip leaves them moist but firm. As it chills for several hours, the biscuits draw moisture from the cream and the whole thing settles into one even, sliceable texture.
A veil of bitter cocoa crowns each portion, cutting against the sweetness. Make it the night before; tiramisu always tastes better the next day.
Instructions
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1Start by beating the yolks with the sugar in a bowl over a water bath (double boiler) until pale and thick.
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2Remove from heat and mix with the mascarpone using gentle movements so the cream doesn't lose its airiness.
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3Mix the cold coffee with the liqueur and quickly dip the ladyfingers so they get wet but don't fall apart.
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4In a dish, place a layer of ladyfingers and then cover with half of the mascarpone mixture.
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5Repeat with another layer of ladyfingers and finish with the rest of the cream, smoothing the surface well.
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6Refrigerate for at least 4 hours and, just before serving, sprinkle a generous rain of cocoa powder on top.
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