Classic Italian Tiramisu

• 6 whole Egg yolks
• 0.75 cup Sugar

  Suggested swaps

  Honey · 3:4 ratio — Use ¾ cup honey per 1 cup sugar; reduce other liquids slightly

  Maple syrup · 3:4 ratio — Use ¾ cup per 1 cup sugar; adds distinctive flavor
• 16 oz Mascarpone cheese
• 1.5 cups Heavy cream

  Suggested swaps

  Coconut cream · 1:1 ratio — Use the thick part from a chilled can; dairy-free alternative
• 1.5 cups Strong espresso, cooled
• 3 tbsp Coffee liqueur
• 40 whole Ladyfinger cookies
• 0.25 cup Cocoa powder

Instructions

1. Whisk egg yolks and sugar over double boiler until thick and pale.
2. Remove from heat and whisk in mascarpone until smooth. Let cool.
3. Whip heavy cream to stiff peaks. Fold into mascarpone mixture.
4. Combine espresso and coffee liqueur in a shallow dish.
5. Quickly dip ladyfingers in espresso mixture and arrange in a 9x13 dish.
6. Spread half the mascarpone cream over ladyfingers.
7. Repeat with another layer of dipped ladyfingers and remaining cream.
8. Cover and refrigerate for at least 4 hours or overnight.
9. Dust generously with cocoa powder before serving.

Tips & Notes