Recipe by .rox
This is the Williams-Sonoma Tiramisu recipe and I made it once for a very good Italian friend of mine who was renowned for her tiramisu. She quietly mentioned to me that she thought this was, in fact, better than hers! Never heard a complaint yet, a definite winner!
Top Review by Teri L.
I've tired many tiramisu recipes over the last month and this one is the best. I don't use the wine because children will be enjoying this. I do not cook the egg. I've tried that technique it turns out too runny. I love that this recipe uses the egg whites it adds a nice pluffyness plus I'm not wasting perfectly good egg whites. It took me around one hour to put it together (first time) be carfull you don't over soak the lady fingers. Also the brand of lady fingers seems to have a different outcome. I am using Savoiardi.
- 6 egg yolks
- 3⁄4 cup sugar
- 1 lb mascarpone cheese, softened
- 2 cups heavy cream, chilled
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 2 tablespoons brewed espresso
- 2 -3 cups brewed espresso
- 5 egg whites
- 40 -50 ladyfingers
- cocoa powder
Directions See How It's Made
- In a mixing bowl set over but not touching a pan of simmering water, beat the egg yolks and sugar until the mixture is pale yellow and thick ribbons fall from the whisk (4 to 5 minutes).
- Transfer the mixture to the bowl of an electric mixer.
- Add the mascarpone cheese and beat until smooth and creamy (2 to 3 minutes).
- In a chilled large mixing bowl, beat the cream to stiff peaks.
- Add the almond, vanilla and the 2 tablespoons of espresso and beat until smooth.
- In a clean mixing bowl, beat the egg whites to stiff peaks (when the whisk is lifted straight out of the bowl and inverted, the whites should hold their shape).
- With a rubber spatula, gently fold the mascarpone mixture into the cream until blended and smooth.
- Add about 1 cup of the beaten egg whites and fold gently until blended.
- Add the remaining egg whites and fold gently until the mixture is smooth and blended.
- One at a time, submerge each ladyfinger into the remaining espresso, then it on the bottom of a 6-quart glass or ceramic baking or serving dish (about 2 inches deep).
- Continue to form a complete layer.
- Spread half of the mascarpone mixture over the soaked ladyfingers until evenly covered.
- Arrange another layer of soaked ladyfingers over the mascarpone cream, then spread the remaining mascarpone cream evenly over the top.
- Dust the Tiramisù with cocoa powder to create a rich, dark topping.
- Refrigerate at least 4 hours or up to 1 day before serving.