Bake Club Deep Dive: Tiramisu

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Bake Club Deep Dive: Tiramisu

Makes one 8x8” dish

Creamy Filling:

1 cup mascarpone, room temperature

⅔ cup 10x

⅔ cup sour cream

½ cup heavy cream

1 ½ teaspoons vanilla

¼ teaspoon salt

Coffee Soaked Cookies:

1 pack (24-30pc) your favorite cookies (ladyfingers NOT required)

1 ½ cups VERY strong coffee or espresso, freshly brewed (warm)

Chocolate Top:

Cocoa powder, for dusting

Mix the Creamy Filing: In a medium bowl, beat the mascarpone, 10x, sour cream, heavy cream, vanilla and salt until smooth and voluptuous. 

Make the Coffee Soaked Cookies: Dip half cookies in the espresso. You want your cookies to be well dunked (not a bath but more than a super quick dip) otherwise they’ll remain chewy, a tiramisu no-no.

Layer it up: Cover the base of a 8x8-inch pan entirely with the first half of the Coffee Soaked Cookies. Spatula and spread half the creamy filling into an even layer. Dip the remaining half of Cookies and place them atop the creamy filling. Spatula and spread the remaining creamy filling atop the cookies. Dust generously with cocoa powder.

Cover and refrigerate for at least an hour, but ideally overnight, like fine wine and pastry chefs, it gets better with age :)


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