• 6 egg yolks
  • 1 cup sugar
  • 1 1/4 cup mascarpone cheese
  • 1 tub of Truwhip light whipped topping (or 1 3/4 cup heavy whipping cream)
  • 2 -12 oz packages Italian Lady fingers
  • 1/2 cup cold espresso
  • 1/4 cup French Vanilla Kahlua (optional)
  • 1 tbsp cocoa for dusting

Being from Boston with its famous Italian Northend and after traveling to Italy several times, I am no stranger to good quality tiramisu. This light creamy custard layered with espresso soaked lady fingers calls for just a few simple ingredients yet is so complex in flavor and texture. Tiramisu has always been one of my favorite desserts, but I had never attempted to make it myself until now. There are many versions of this popular Italian dolce so I did my research. I was really happy that I settled upon The Best Tiramisu You Will Ever Make from A Culinary Journey with Chef Dennis. I must thank you Chef Dennis because I could not agree more, this tiramisu was incredible. In fact, it was so delicious that I ate almost the entire trifle myself (over about a week’s time). I did take one shortcut by using lite Truwhip in place of the heavy whipped cream. If you take this route, you can definitely cut back on the sugar.  I honestly have no desire to try another tiramisu recipe, this one is just perfect.



Combine egg yolks and sugar (cut back on sugar is you’re using Truwhip) in the top of a double boiler,  over boiling water. (I used a glass bowl over a saucepan.  Reduce heat to low, and cook for about 10 minutes, stirring constantly. You want the mixture to reach 160 degrees to ensure that the eggs are cooked.  Remove from the heat and whip yolks until thick and lemon colored. Add Mascarpone to whipped yolks, beat until combined.

Gently fold the Truwhip into the mascarpone mixture and set aside. If you are using heavy cream, whip it in a standmixer until stiff peaks form and then fold into mascarpone mixture.Mix the cold espresso with the coffee liquor and dip the lady fingers into the mixture just long enough to get them wet. I made some strong coffee with my keurig, which was really convenient considering the recipe only calls for 1/2 cup.

Arrange the lady fingers in the bottom of a 8 inch square baking dish or a glass trifle bowl. You could easily double the recipe for a large crowd if you want to use a trifle bowl.
Spoon half the mascarpone cream filling over the lady fingers or 1/3 if you are using a trifle bowl.

Repeat process with another layer. Refrigerate for at least 4 hours, preferably overnight. This is the type of dessert that gets better with time. 
Dust with cocoa and chocolate shavings before serving.


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