Tiramisu Recipe
Make Tiramisu Recipe in just 5h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Mascarpone Filling
Coffee Soak & Assembly
Method
Mascarpone Filling
- 1
Prepare egg yolk sabayon
Combine 4 egg yolks and 100 g granulated sugar in a heatproof bowl. Whisk until smooth. Place the bowl over a pot of simmering water (double boiler), making sure the bowl does not touch the water. Whisk continuously for 6–8 minutes until the mixture is pale, thick, and ribbons form when the whisk is lifted (temperature around 65–70°C / 150–160°F). Remove from heat and let cool slightly.
- 2
Incorporate mascarpone
When the sabayon has cooled slightly but is still fluid, add 500 g mascarpone cheese a few tablespoons at a time, folding gently with a spatula or whisk until smooth and fully incorporated. Avoid overbeating to keep the mixture silky.
- 3
Whip cream and combine
In a separate chilled bowl, whip 240 ml cold heavy cream with 1 tsp vanilla extract to soft-medium peaks. Gently fold about one-third of the whipped cream into the mascarpone mixture to lighten it, then fold in the remaining whipped cream until uniform and fluffy. Cover and refrigerate if you will not assemble right away.
Coffee Soak & Assembly
- 4
Prepare coffee soak
Brew 360 ml very strong espresso or coffee and let it cool to room temperature. Stir in 60 ml Marsala or dark rum if using. Taste and adjust — the soak should be strongly flavored but not syrupy.
- 5
Layer ladyfingers
Prepare a 9x13-inch (or similar capacity) dish. Quickly dip each ladyfinger (250 g total) into the cooled coffee for 1–2 seconds per side — do not soak until soggy. Arrange a single layer of dipped ladyfingers snugly across the bottom of the dish.
- 6
Add filling and repeat
Spread half of the mascarpone filling evenly over the first layer of ladyfingers (use a spatula to smooth). Add another layer of quickly-dipped ladyfingers on top of the filling, then spread the remaining mascarpone mixture over that layer and smooth the surface.
- 7
Chill
Cover the assembled tiramisu with plastic wrap and refrigerate for at least 4 hours, preferably 6–8 hours or overnight. This allows flavors to meld and the dessert to set.
- 8
Finish and serve
Just before serving, dust the top evenly with 2 tbs unsweetened cocoa powder using a fine sieve. Sprinkle or grate 20 g dark chocolate over the top, if desired. Slice and serve chilled.
