How To Make Tiramisu

Ingredients

• 2.5 cups Heavy Cream (cold, divided (2 cups for whipping, 0.5 cup for custard))
• 8 oz Mascarpone Cheese (room temperature)
• 0.25 cup Confectioners' Sugar (for sweetening whipped cream)
• 1 tsp Vanilla Extract (pure vanilla)
• 0.25 cup Light Brown Sugar (for custard base)
• 4 large Egg Yolks (room temperature)
• 2 tbsp Cornstarch (for thickening custard)
• 2 tbsp Unsalted Butter (cut into cubes)
• 1 pinch Kosher Salt
• 2 tbsp Bourbon (good quality, for flavor and soak)
• 1 tsp Almond Extract (or amaretto liqueur)
• 1 cup Strong Coffee (cooled; espresso works too)
• 20 pieces Nilla Wafers (about 1 cup, crushed for layers)
• 4 tbsp Nutella (hazelnut‑chocolate spread, folded into custard)
• 1 tbsp Cocoa Powder (for dusting on top)

Instructions

1. Gather Ingredients

   Measure all ingredients, separate the heavy cream (2 cups for whipping, 0.5 cup for custard) and set the coffee to cool.

   Time: PT5M

2. Whip the Cream

   In a large mixing bowl, combine 2 cups cold heavy cream, 0.25 cup confectioners' sugar and 1 tsp vanilla extract. Whisk (or use an electric mixer) until soft peaks form.

   Time: PT5M

3. Make the Nutella‑Bourbon Custard

   In a separate saucepan whisk together 4 egg yolks, 0.25 cup light brown sugar, 2 tbsp cornstarch, 0.5 cup cold heavy cream, 2 tbsp butter, 4 tbsp Nutella, 2 tbsp bourbon and 1 tsp almond extract. Cook over medium heat, stirring constantly, until the mixture thickens and bubbles, about 5‑6 minutes.

   Time: PT8M

   Temperature: medium heat

4. Cool the Custard

   Transfer the hot custard to a tall bowl and set it in an ice‑water bath. Stir occasionally until the custard is warm but not hot (about 5 minutes).

   Time: PT5M

5. Incorporate Mascarpone

   Add the 8 oz room‑temperature mascarpone to the cooled custard and whisk until smooth and homogeneous.

   Time: PT3M

6. Combine with Whipped Cream

   Gently fold the mascarpone‑custard into the whipped cream using a spatula until fully incorporated and airy.

   Time: PT3M

7. Assemble the Tiramisu

   Quickly dip each Nilla wafer into the cooled coffee (do not soak). Arrange a layer of wafers at the bottom of each serving glass. Spoon a layer of the cream mixture over the wafers. Repeat with another wafer layer and finish with the cream. Dust the top with cocoa powder.

   Time: PT10M

8. Chill and Serve

   Refrigerate the assembled tiramisu for at least 30 minutes to set. Serve chilled, optionally with an extra sprinkle of cocoa.

   Time: PT2M

Nutrition Facts

Calories

320

Protein

5 g

Carbohydrates

28 g

Fat

22 g

Fiber

1 g