Inspiration Guide

CLASSIC TIRAMISU
INGREDIENTS
2 tablespoons unsweetened
cocoa powder, divided
4 large egg yolks
1
/2 granulated sugar, divided
1 cup heavy cream
1 container (8 ounces) mascarpone
1
3
/4 cups brewed espresso
or black coffee
2 tablespoons dark rum or cognac
24 ladyfingers
PREP: 20 MINUTES
CHILL: 4 HOURS
MAKES: 9-12 SERVINGS
ACCESSORIES: HAND MIXER ATTACHMENT, WHISK
DESSERTS
HAND MIXER
+ WHISK
DIRECTIONS
1. Dust a 9x 9 baking dish with 1 tablespoon of cocoa powder
and set aside.
2. Assemble the hand mixer attachment on the power base,
then install the whisk.
3. In a medium bowl, add the egg yolks and
1
/4 cup sugar. Press
power to begin mixing on speed 1 and then gradually increase
to speed 5. Mix until the sugar mixture has lightened in color,
about 3 minutes. Set aside.
4. In a large bowl, add the heavy cream and remaining
1
/4 cup
sugar. Press power to begin mixing on speed 1 and then
gradually increase to speed 5. Mix until medium peaks have
formed, about 3 minutes. Then, add the mascarpone and
continue to mix until evenly combined, about 2 minutes.
5. Gently fold the reserved egg mixture into the whipped cream
until evenly combined, then set aside.
6. In a shallow bowl, add the espresso and rum and whisk to
combine. Working one at a time, dip half of the ladyfingers
into the espresso mixture, then place in the baking dish.
Top with half of the prepared mascarpone mixture.
7. Repeat with the remaining ladyfingers and mascarpone. Dust
the top with the remaining cocoa powder. Cover with plastic
wrap and place in the refrigerator for at least 4 hours.