Tiramisu

Ingredients

• 1 cup (240 ml) strong brewed coffee, freshly made
• 1 tablespoon granulated sugar
• 8 ounces (227 g) mascarpone cheese, cold
• 1 cup (240 ml) cold heavy whipping cream
• 1/3 cup (40 g) confectioners’ sugar
• 1 teaspoon vanilla extract or alcohol-free vanilla flavoring labeled for 1:1 substitution
• 7 ounces (200 g) crisp baked ladyfinger cookies, about 24
• 1 tablespoon unsweetened cocoa powder

Method

1. 1

   Step 1. Start at least 6 hours 45 minutes before serving, preferably the night before. Allow 25 minutes to brew the coffee and assemble, about 20 minutes coffee cooling and at least 6 hours chilling. Use an 8-inch square dish at least 2 inches deep, shallow bowl, mixer, spatula and small sieve. This version uses an egg-free mascarpone filling and commercially baked ladyfingers, which may contain cooked egg.

2. 2

   Step 2. Stir the granulated sugar into the hot coffee. Pour into a shallow heatproof bowl and cool about 20 minutes to room temperature; hot coffee would melt the filling.

3. 3

   Step 3. Briefly stir the mascarpone with a spatula to loosen it. In a separate bowl, beat the cold cream, confectioners’ sugar and vanilla to medium-stiff peaks that hold their shape. Fold one-third into the mascarpone, then gently fold in the rest. Stop as soon as smooth; overmixing can make mascarpone grainy.

4. 4

   Step 4. Quickly dip half the ladyfingers into the cooled coffee, about 1 second per side. Arrange in a single layer in the dish, breaking a few to fit. Use enough coffee to dampen them without soaking until they collapse. Spread half the filling evenly over the layer.

5. 5

   Step 5. Repeat with the remaining ladyfingers and filling. Discard any leftover dipping coffee. Cover and refrigerate at 40°F or below for at least 6 hours, preferably overnight, until the cookies soften and the layers hold together.

6. 6

   Step 6. Just before serving, sift the cocoa over the top and cut into eight portions. Keep refrigerated and use within 3 days. Limit time out of refrigeration to 2 hours, or 1 hour above 90°F.