Tiramisù (Without Alcohol)

Ingredients

• 6 extra-large egg yolks, at room temperature
• 6 heaping tablespoons granulated sugar (for the custard)
• 3/4 cup milk
• 1 pound mascarpone cheese (see substitutions below)
• 8 ounces bittersweet chocolate, coarsely chopped
• 24 very crisp Italian ladyfingers
• 2 cups heavy cream (for whipping)
• 1 tablespoon granulated sugar (for the cream)
• 1 teaspoon confectioners’ sugar
• 2 cups strong espresso coffee, cooled

Substitution Note: If you cannot find mascarpone, you can use a blend of 1/2 pound ricotta and 1 cup heavy cream. Process them together until a light cream forms before using.

Instructions

1. Prepare the custard base: Bring water to a boil in the bottom of a double boiler. In a heatproof bowl (glass or ceramic), combine the egg yolks and 6 heaping tablespoons of granulated sugar. Stir with a wooden spoon until the sugar dissolves completely and the yolks turn a pale yellow color.
2. Cook the custard: Stir the milk into the yolk mixture. Place the bowl over the boiling water in the double boiler. Stir constantly with a wooden spoon, keeping the motion in the same direction. Cook until the cream thickens enough to coat the back of the spoon. Important: Do not let the mixture boil, or the eggs may curdle.
3. Cool the custard: Remove the bowl from the heat immediately. Continue stirring for one minute to release heat, then set the custard aside to cool completely (about 1 hour).
4. Blend the cheese mixture: Place the mascarpone (or the ricotta alternative) in a food processor. Add the cooled custard and blend until smooth and light. Refrigerate this mixture until you are ready to assemble.
5. Whip the cream: In a chilled metal bowl, combine the 2 cups of heavy cream, 1 tablespoon granulated sugar, and 1 teaspoon confectioners’ sugar. Whip with a wire whisk until soft peaks form. Add the chilled custard-mascarpone mixture to the whipped cream and whisk well to combine.
6. Assemble the layers: Pour the cooled espresso into a shallow dish. Dip the ladyfingers into the coffee briefly (do not soak them too long or they will crumble). Arrange a layer of 12 ladyfingers in the bottom of a 14-inch trifle bowl.
7. Layer the filling: Spread half of the cream mixture over the ladyfingers. Sprinkle half of the chopped bittersweet chocolate over the cream.
8. Repeat and rest: Create a second layer with the remaining 12 soaked ladyfingers, the remaining cream, and the remaining chocolate. Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving.

Tips for Success

• Avoid soggy ladyfingers: Dip the biscuits quickly into the espresso. They should absorb the coffee flavor without falling apart.
• Cooling is key: Ensure the espresso is fully cooled before dipping, and the custard is fully cooled before mixing with the cheese. Warm ingredients can melt the mascarpone or deflate the whipped cream.
• Cooking the eggs: When making the custard, keep the heat moderate and keep the water in the double boiler at a gentle simmer to prevent the eggs from scrambling.

FAQ

Can I make this recipe ahead of time?

Yes, Tiramisù actually improves after resting as the flavors meld and the ladyfingers soften slightly. Making it a few hours ahead or even the night before is often recommended.

What if I don’t have a double boiler?

You can create a makeshift double boiler by placing a heatproof glass or metal bowl over a pot of simmering water. Ensure the bottom of the bowl does not touch the water.

Can I use regular coffee instead of espresso?

Strong espresso is best for the authentic bold flavor that balances the sweet cream, but you can use very strongly brewed dark roast coffee if necessary.