Ingredients
Scale
- 12 ounces ladyfingers
- 1 cup strong brewed coffee, cooled
- 1/4 cup dark rum or coffee liqueur (optional)
- 16 ounces mascarpone cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs, separated
- 1 teaspoon vanilla extract
- 1 ounce black truffle, finely shaved (plus extra for garnish)
- Unsweetened cocoa powder, for dusting
Instructions
- Step 1: Prepare the coffee mixture. In a shallow dish, combine the cooled strong brewed coffee and rum (if using).
- Step 2: Quickly dip each ladyfinger into the coffee mixture, ensuring they are moistened but not soggy. Arrange a layer of dipped ladyfingers in the bottom of a 8×8 inch baking dish.
- Step 3: Prepare the mascarpone mixture. In a large bowl, beat the mascarpone cheese and sugar until smooth. In a separate bowl, beat the egg whites until stiff peaks form. In another bowl, whisk the egg yolks with vanilla extract. Gently fold the egg yolks into the mascarpone mixture, then carefully fold in the whipped egg whites until just combined. Stir in 1 ounce of finely shaved black truffle.
- Step 4: Spread half of the mascarpone mixture evenly over the ladyfingers in the baking dish. Repeat with another layer of dipped ladyfingers, followed by the remaining mascarpone mixture.
- Step 5: Cover the tiramisu and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld.
- Step 6: Before serving, dust the top with unsweetened cocoa powder and garnish with extra shaved black truffle.
Notes
- Store the Tiramisu covered in the refrigerator for up to 3 days for optimal flavor and texture.
- If you prefer a slightly warmer Tiramisu, let it sit at room temperature for 15-20 minutes before serving.
- Serve chilled slices of Truffle Tiramisu with a dollop of whipped cream for a decadent touch.
- For an intensified truffle aroma, lightly toast the shaved truffles before incorporating them into the mascarpone mixture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American