For as long as I can remember, tiramisù has been my favorite non-pie dessert. This pie has all the rich elegance and sophistication of the beloved Italian treat, plus a flaky pastry piecrust to add yet another element to this layered dessert.
Recipe information
Yield
Makes one 9-inch pie, 6 to 8 slices (level: moderate)
Ingredients
Crust
Filling
Garnish
Preparation
Step 1
To prepare the filling, pour the brewed coffee into a bowl or baking dish, allowing it to cool completely.
Step 2
In a large bowl, using an electric mixer with a whisk attachment on high speed, beat together the egg yolks and sugar until they are smooth, frothy, and pale in color. Add the mascarpone and mix for approximately 1 minute. Finally, add the Kahlúa to taste and mix some more, until all the ingredients are blended together smoothly.
Step 3
In a separate bowl, beat the heavy cream until it’s stiff. Using a spatula, fold the whipped cream into the mascarpone mixture until everything is blended.
Step 4
To assemble the pie, layer the bottom of the pie shell with one-third of the cream mixture. Quickly dip each of the ladyfingers into the coffee (be careful not to oversoak the ladyfingers to the point of saturation). Arrange 12 of the ladyfingers over the cream mixture. Spread another one-third of the cream mixture over the placed ladyfingers. Dip the remaining 12 ladyfingers into the coffee and arrange them over the cream mixture. Spread the remaining one-third of the cream mixture over the final ladyfinger layer, smoothing out the top of the pie.
Step 5
Refrigerate the pie for at least 6 hours before serving. Using a pastry bag, distribute the whipped cream decoratively across the top of the pie. If you choose, use an offset spatula to create a more finished look. Sprinkle the whipped cream with a dusting of cocoa powder, and perhaps a few coffee beans.
Step 6
Tiramisù Pie should be served cold. It can be stored in the refrigerator for up to 3 days.
