All the beloved flavors of classic tiramisu transformed into convenient bar form with coffee-soaked ladyfingers, rich mascarpone filling, and a dusting of cocoa. These elegant bars are perfect for entertaining and easier to serve than traditional tiramisu.
Recipe Details
Ingredients
- 300g ladyfinger cookies (savoiardi)
- 500ml strong espresso, cooled
- 60ml coffee liqueur (Kahlúa or Marsala)
- 500g mascarpone cheese, room temperature
- 250ml heavy cream
- 100g granulated sugar
- 4 large egg yolks
- 2 tsp vanilla extract
- 7g unflavored gelatin
- 60ml cold water
- 3 tbsp unsweetened cocoa powder
- 60g dark chocolate, finely grated
- for garnish chocolate-covered coffee beans for garnish
Instructions
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Line a 9x13 inch (23x33cm) pan with parchment paper, leaving overhang for easy removal.
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Sprinkle 7g unflavored gelatin over 60ml cold water in small bowl. Let bloom for 5 minutes, then microwave 15 seconds to dissolve. Cool slightly.
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Combine 500ml strong espresso and 60ml coffee liqueur (Kahlúa or Marsala) in shallow dish. Quickly dip each 300g ladyfinger cookies (savoiardi) and arrange in single layer in prepared pan, cutting to fit as needed.
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In large bowl, whisk 4 large egg yolks and 100g granulated sugar until pale and thick, about 3 minutes. Add 2 tsp vanilla extract.
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In separate bowl, whisk 500g mascarpone cheese until smooth. Gradually add egg mixture, whisking until combined.
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Whip 250ml heavy cream to soft peaks. Fold into mascarpone mixture along with dissolved gelatin until smooth.
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Spread half the mascarpone mixture over ladyfingers. Add another layer of dipped cookies, then remaining mascarpone.
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Smooth top with offset spatula. Cover and refrigerate at least 4 hours or overnight until set.
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Before serving, dust entire surface with 3 tbsp unsweetened cocoa powder using fine-mesh sieve.
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Use parchment to lift from pan. Cut into bars with sharp knife, wiping clean between cuts. Garnish with 60g dark chocolate and for garnish chocolate-covered coffee beans for garnish.
Tips
Cookie Dipping: Dip ladyfingers quickly - they should absorb coffee but not fall apart. If too soft, they'll make the bars soggy.
Mascarpone Temperature: Room temperature mascarpone whips better and creates smoother filling. Take it out 1 hour before using.
Setting Time: Don't rush the chilling process. Proper setting is crucial for clean cuts and structural integrity of the bars.
Clean Cuts: Use a thin, sharp knife dipped in warm water and wiped clean between each cut for professional-looking bars.
Make-Ahead: These bars actually improve after overnight chilling as flavors meld. Can be made up to 2 days ahead.