Tiramisu Recipe
Make Tiramisu Recipe in just 7h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Mascarpone Cream
Coffee Soak & Assembly
Method
Mascarpone Cream
- 1
Prepare egg yolk mixture
In a medium heatproof bowl, whisk together 4 egg yolks and 3 tablespoons granulated sugar until well combined and slightly pale.
- 2
Cook the custard (optional but recommended for safety)
Place the bowl over a pot of simmering water (double boiler) ensuring the bowl does not touch the water. Whisk constantly for about 6–8 minutes until the mixture is warm (about 160°F/71°C) and slightly thickened. Remove from heat and let cool a few minutes.
- 3
Incorporate mascarpone
When the yolk mixture is warm but not hot, whisk in 1 cup mascarpone cheese, 1 teaspoon vanilla extract, and a pinch of salt until smooth and lump-free. Set aside.
- 4
Whip cream
In a separate chilled bowl, whip 1 cup heavy cream to soft peaks. Be careful not to overwhip; the cream should hold shape but still be creamy.
- 5
Fold together
Fold one-third of the whipped cream into the mascarpone mixture to lighten it, then gently fold in the remaining cream until fully incorporated and smooth. Do not overmix or deflate completely.
Coffee Soak & Assembly
- 6
Make the coffee soak
Combine 1 cup strong brewed espresso or very strong coffee with 2 tablespoons coffee liqueur (if using) in a shallow dish. Let the mixture cool to room temperature.
- 7
Prepare ladyfingers
Quickly dip each ladyfinger into the coffee mixture for 1–2 seconds per side — do not soak; they should be moistened but not soggy. Arrange a single layer of soaked ladyfingers in the bottom of an 8x8-inch (or similar) dish to cover the base.
- 8
First layer of cream
Spread about half of the mascarpone cream evenly over the layer of soaked ladyfingers, smoothing the top with a spatula.
- 9
Second layer
Add another layer of soaked ladyfingers over the cream, again dipping each quickly in the coffee mixture. Top with the remaining mascarpone cream and smooth the surface.
- 10
Finish and chill
Cover the assembled tiramisu with plastic wrap and refrigerate at least 6 hours, preferably overnight, to allow flavors to meld and the dessert to set.
- 11
Dust and serve
Just before serving, sift 2 tablespoons unsweetened cocoa powder evenly over the top and sprinkle with 1 tablespoon finely grated dark chocolate if desired. Slice and serve chilled.