Italian Tiramisu for a Crowd
A classic Italian dessert that feeds many, easy to make ahead and perfect for gatherings.
Ingredients
Custard Base
- 6 large egg yolks Use fresh eggs.
- 3/4 cup granulated sugar
- 2/3 cup milk Whole milk works best.
- 1 1/4 cups heavy cream Chilled for whipping.
- 1 cup mascarpone cheese Softened at room temperature.
Assembly
- 1 cup strong brewed coffee, cooled Use espresso for stronger flavor.
- 1/4 cup coffee liqueur (optional) Skip for alcohol-free version.
- 24 pieces ladyfinger cookies Regular or gluten-free.
- to taste Cocoa powder for dusting Unsweetened cocoa preferred.
- to taste Chocolate shavings for garnish
Instructions
Preparation of Custard Base
- In a saucepan, whisk together the egg yolks and sugar until pale.
- Add the milk and cook over medium heat, stirring constantly, until thickened. Let cool.
Whipping and Combining
- In a mixing bowl, whip the heavy cream until soft peaks form.
- Gently fold in the mascarpone cheese until well combined.
- Combine the cooled milk mixture with the mascarpone mixture.
Assembling the Tiramisu
- In another bowl, mix the coffee and coffee liqueur.
- Dip each ladyfinger quickly into the coffee mixture and layer them in a serving dish.
- Spread a layer of the mascarpone mixture over the ladyfingers.
- Repeat layers until you run out of ingredients, finishing with the mascarpone layer.
- Cover and refrigerate for at least 4 hours, preferably overnight.
Serving
- Before serving, dust with cocoa powder and garnish with chocolate shavings.
- Serve chilled in a large dish or individual cups.
Notes
Chill the bowl and whisk for firmer whipped cream. Make the dessert a day ahead to let flavors blend.