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    Home » Recipes » Easy Tiramisu Recipe

    Published: Apr 9, 2020 · Modified: Mar 26, 2021 by Cari · This post may contain affiliate links. · Leave a Comment

    Easy Tiramisu Recipe

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    I'm a sucker for a good tiramisu recipe. It's so many of my favorite things rolled into one perfect dessert. I started tinkering around with a recipe and switched out the coffee used in the recipe for sweetened cuban espresso. I loved it and decided to share the recipe here.

    Most tiramisu recipes call for a strong coffee, but I opted forCuban coffee because of its sweet and strong flavor. Traditional recipes also call for marsala wine, but I felt a strong coffee liqueur complimented the Cuban coffee best.
    The result is a tiramisu with a strong coffee flavor that goes perfectly with the creamy filling. This is actually one of my mom's favorite desserts that I make for her.
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    Easy Tiramisu Recipe

    Tiramisu made with cuban coffee
    Prep Time5 mins
    Cook Time10 mins
    Cooling Time4 hrs
    Total Time4 hrs 15 mins
    Course: Dessert
    Cuisine: Italian
    Servings: 8
    Calories: 537kcal
    Author: Cari

    Ingredients

    • 5 large egg yolks
    • 1 cup sugar
    • 1 ¼ cup mascarpone cheese at room temperature
    • 1 ¾ cup heavy whipping cream
    • 1 large package Italian lady fingers
    • 1 cup of sweetened cuban espresso 2 teaspoon of sugar per 1 cup of cuban coffee at room temperature
    • ½ cup coffee flavored liqueur
    • 1 ounce unsweetened cocoa for dusting

    Instructions

    • Start by lining a 9x5 loaf pan with ceram wrap. make sure you have plenty hanging off the sides so you can later cover the top of your tiramisu and use it to remove it from the pan.
    • Combine egg yolks and sugar in the top of a double boiler, over boiling water using a whisk to mix. Reduce heat to low, and cook for about 10 minutes, stirring constantly with a wire whisk. This is your sabayon, remove from the heat and continue to whip yolks until thick and lemon-colored. Allow to cool briefly before mixing in mascarpone. Mix in the mascarpone to whipped yolks until well combined.
    • In a separate bowl, using an electric mixer whip cream to stiff peaks. Then, fold the whipped cream in the mascarpone sabayon mixture and set aside.
    • Mix the Cuban espresso with the coffee liquor and lightly dip the ladyfingers into the mixture, do not soak them! This way the lady fingers still have a bit of cookie texture and don't turn into mush.
    • Arrange the ladyfingers in the bottom of the cream wrap covered loaf pan and then spoon the mascarpone cream filling over the ladyfingers. Repeat process with another layer of ladyfingers. Finish the tiramisu with the last of the cream filling and cover with the cream wrap.
    • Refrigerate for 4 hours, overnight for best results. Once you're ready to serve the tiramisu, it'll be firm. You can use the Ceram wrap to pull it out of the pan and dust with unsweetened cocoa.

    Nutrition

    Serving: 1slice | Calories: 537kcal | Carbohydrates: 38g | Protein: 6g | Fat: 39g | Saturated Fat: 23g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 232mg | Sodium: 53mg | Potassium: 141mg | Fiber: 1g | Sugar: 32g | Vitamin A: 1427IU | Vitamin C: 1mg | Calcium: 104mg | Iron: 1mg
    Tried this Recipe? Tag me Today!Mention @FatGirlHedonist or tag #fatgirlhedonist!
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    My name is Cari and I'm the person behind FatgirlHedonist.com. I'm born and raised in Miami (Hialeah if you'd like specifics) and proud Latina. I'm a single mom to a very curious toddler. I completed a culinary program in high school that made my love of food blossom, but my career went in a very different direction. No matter what turns my life has taken, cooking, baking and eating have always been three of my favorite activities. I'm lucky enough that I can have this blog as an outlet for those three passions.

    More about me →

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