Ingredients
Scale
- 16 ounces (450g) Mascarpone Cheese, chilled
- 6 large Egg Yolks
- 3/4 cup Granulated Sugar
- 1.5 cups Strong Espresso, cooled
- 1/4 cup Amaretto Liqueur or Dark Rum
- 24–30 Ladyfinger Cookies (one standard 7 oz package)
- 1 small (5g) Fresh Black Truffle, for shaving
- 2 tablespoons Unsweetened Cocoa Powder, for dusting
Instructions
- Step 1: In a large heatproof bowl set over a saucepan of simmering water (creating a double boiler), whisk together the egg yolks and sugar continuously until the mixture is pale yellow, thick, and reaches 160°F (71°C). Remove from heat and allow the mixture, known as a sabayon, to cool completely.
- Step 2: Gently fold the chilled mascarpone cheese into the cooled sabayon mixture until smooth and uniform. Finely mince a very small amount (about 1 gram) of the fresh truffle and fold it into the cream mixture to infuse the flavor, reserving the rest for shaving.
- Step 3: Combine the cooled espresso and the Amaretto liqueur in a shallow dish. Quickly dip each ladyfinger cookie into the coffee mixture (do not soak, just a quick dunk on both sides) and arrange a single layer in the bottom of an 8×8 inch serving dish.
- Step 4: Spread half of the truffle-mascarpone cream mixture evenly over the layer of dipped ladyfingers. Repeat the process with a second layer of dipped ladyfingers and the remaining cream.
- Step 5: Cover the tiramisu tightly with plastic wrap and refrigerate for a minimum of 6 hours, preferably overnight, to allow the flavors to meld and the cream to set. Just before serving, use a microplane or truffle shaver to generously shave the reserved fresh black truffle over the top, then dust lightly with cocoa powder.
Notes
- Store leftovers tightly covered in the refrigerator for up to 3 days, making sure the truffle aroma is sealed well and doesn't flavor other chilled items.
- Allow the finished tiramisu to temper on the counter for 10 to 15 minutes before slicing; this slight warming enhances the aroma of the fresh truffle shavings.
- Pair this uniquely savory dessert with a chilled, slightly acidic glass of dry Prosecco, or a strong, simple espresso to finish the meal.
- Ensure your mascarpone is truly cold when folding it into the sabayon; this prevents the cream from weeping and helps stabilize the final mixture, guaranteeing that cloud-like tiramisu texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American