Tiramisu


Make your own no-bake Tiramisu recipe with Kenmore In-House Chef Kari Karch and Recipe of the Month winner Rob Runn.


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preparation

preparation Time
60 mins

cook Time
360 mins

servings
4

calories
833 per serving

ingredients

  • 2-1/2 cup strong brewed coffee, room temperature
  • 1-1/2 tablespoons instant espresso granules
  • 6 tablespoons Kahlua Coffee Liquor, may substitute dark rum
  • 6 large egg yolks
  • 2/3 cup sugar
  • 1/4 teaspoons salt
  • 1-1/2 pounds mascarpone
  • 3/4 cup cold heavy cream
  • 14 ounces dried lady fingers, 42-60, depending on size
  • 3-1/2 tablespoons cocoa, preferably Dutch-processed white chocolate, for garnish

directions

Step 1

Mix together coffee, espresso, and 3-4 tablespoons Kahlua (or dark rum) in a baking dish (you want one that you can easily roll lady fingers in) until espresso dissolves. Set aside until ready to use. In the bowl of a stand mixer (fitted with whisk attachment), beat yolks at low speed until just combined. Next, add in the sugar and salt. Turn up speed to medium-high and beat until pale yellow, 1 1/2 to 2 minutes, being sure to scrape down the bowl with a spatula a few times.

Step 2

Add the remaining 3-4 tablespoons Kahlua (or dark rum) and beat at medium speed until just combined, about 20-30 seconds. Scrape bowl and add mascarpone. Beat at medium speed until no lumps remain (30-45 seconds), again, being sure to scrape down bowl once or twice. Transfer mixture to large bowl and set aside.

Step 3

In now-empty mixer bowl, beat cream at medium speed for about 1 to 1-1/2 minutes. Increase speed to high and continue to beat until cream forms stiff peaks (another 1-2 minutes longer). Using a rubber spatula, fold one-third of whipped cream into mascarpone mixture to, and then gently fold in remaining whipped cream until no white streaks remain. Set mascarpone mixture aside.

Step 4

Working one (or 2) at a time, drop half of ladyfingers into coffee mixture quickly roll, remove and transfer to 13 by 9-inch baking dish (Do not submerge ladyfingers in coffee mixture; entire process should take no longer than 2-3 seconds for each cookie.) Arrange soaked cookies in single layer in baking dish, breaking or trimming ladyfingers as needed to fit into the dish nice and neatly.

Step 5

Next, spread half of the mascarpone mixture over the ladyfingers using a spatula to gently spread the mixture all the way to the edges and corners of the dish. Smooth the surface. Place 2 tablespoons cocoa in mesh strainer (or powdered sugar sifter) and dust the cocoa over mascarpone.

Step 6

Repeat dipping and arrangement of ladyfingers. Gently spread remaining mascarpone mixture over ladyfingers and dust with remaining 1 1/2 tablespoons cocoa. Cover with plastic wrap and refrigerate 6 to 24 hours. Cut into pieces and serve chilled. When serving, shave white chocolate on top for garish. I like to serve this with a Kahlua and espresso shot. Happy Eating!

recipe by

Kenmore


mm
Kenmore

The Kenmore brand represents 100 years of trusted performance, backed by exclusive features and innovations that no other brand can bring to the table. We’re always evolving to ensure day-to-day tasks are taken care of with faster cooking, better cleaning and more living throughout the home.