Thank you Chef Dennis: The Best Tiramisu Ever

by Joanne on April 23, 2017

We hosted a pulled turkey party recently, kind of a last minute thing.  As I was snooping around Facebook, something caught my eye.  Chef Dennis K Littley posted his legendary tiramisu recipe.  It looked easy and OH SO GOOD!  For his original recipe, check out his site.  Tiramisu recipe here.

 

You will need:   9” square pan

Thank you Chef Dennis: The Best Tiramisu Ever
 
Prep time
Cook time
Total time
 
From Chef Dennis K. Littley, seriously the best, the lightest Tiramisu ever! Easy to make as well!
Author:
Recipe type: Dessert
Cuisine: Italian
Serves: 10
Ingredients
  • You will need: 9” square pan
  • 6 large egg yolks
  • 1 cup sugar
  • 284g mascarpone cheese (about 1¼ cup)
  • 1 tub of whipped cream (I used Cool Whip, of course Chef Dennis made his own from 1¾ cup heavy whipping cream)
  • 2 x 7oz packages of Lady Fingers
  • 1½ cups cold espresso
  • ¼ cup Irish Cream liquor (or use coffee flavored liqueur) – OPTIONAL
  • Cocoa powder for dusting
Instructions
  1. Lets do it:
  2. Bring water to a boil in a double boiler and combine egg yolks with sugar in the top of that double boiler. Reduce heat to low.
  3. Cook eggs, stirring constantly for 10 minutes as sugar dissolves into the yolks. Remove and whip to thick and lemon in color.
  4. Whip in the mascarpone until creamy.
  5. Fold the Cool Whip into the egg/cheese mix very gently, just until combined.
  6. Mix the chilled espresso with the Irish Cream.
  7. Dip each lady finger into the espresso Irish cream and create a layer on the bottom of the 9” pan. *Lady Fingers are crisp but light and they will quickly absorb the espresso so just dip, do not soak or they will go to mush.
  8. Top this layer with ½ of the mascarpone mix.
  9. Dip more lady fingers and put on top of the mascarpone layer then finish with the final layer of mascarpone.
  10. Dust with cocoa (I mixed unsweetened cocoa powder with a little powdered sugar).
  11. Refrigerate for 4 hours or overnight.

  • 6 large egg yolks
  • 1 cup sugar
  • 284g mascarpone cheese (about 1 1/4 cup)
  • 1 tub of whipped cream (I used Cool Whip, of course Chef Dennis made his own from 1 3/4 cup heavy whipping cream)
  • 2 x 7oz packages of Lady Fingers
  • 1 1/2 cups cold espresso
  • 1/4 cup Irish Cream liquor (this is my personal touch, you could use coffee flavored liqueur) –  OPTIONAL
  • Cocoa powder for dusting

Lets do it:

  1. Bring water to a boil in a double boiler and combine egg yolks with sugar in the top of that double boiler. Reduce heat to low.
  2. Cook eggs, stirring constantly for 10 minutes as sugar dissolves into the yolks.  Remove and whip to thick and lemon in color.
  3. Whip in the mascarpone until creamy.
  4. Fold the Cool Whip into the egg/cheese mix very gently, just until combined.
  5. Mix the chilled espresso with the Irish Cream.
  6. Dip each lady finger into the espresso Irish cream and create a layer on the bottom of the 9” pan. *Lady Fingers are crisp but light and they will quickly absorb the espresso so just dip, do not soak or they will go to mush.
  7. Top this layer with 1/2 of the mascarpone mix.
  8. Dip more lady fingers and put on top of the mascarpone layer then finish with the final layer of mascarpone.
  9. Dust with cocoa (I mixed unsweetened cocoa powder with a little powdered sugar).
  10. Refrigerate for 4 hours or overnight.
  11. ENJOY!

 

The only tricky part of this recipe is making the sabayon, the egg sugar mixture.  Just be take care that you don’t cook the yolks. Be patient and attentive.

 

What’s your favorite NO BAKE, NO HASSLE dessert?

Joanne

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2 Comments

  • At 2017.04.23 13:52, Chef Dennis said:

    I’m very happy to hear that you enjoyed my recipe! It truly is an ah-mazing dessert!
    Thanks so much for the shout out

    • At 2017.04.23 15:17, Joanne said:

      You post some awesome recipes. Look forward to everyone.

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