Tiramisu Recipe
Recipe information
Make Tiramisu in just 12h . FRESH CLASSIC ITALIAN TIRAMISU MADE WITHOMASCARPONE CHEESE.
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Ingredients
Mascarpone cream
Coffee soak and assembly
Mascarpone cream
1. Prepare egg yolk sabayon
In a heatproof bowl (metal or glass) whisk together the 4 egg yolks and 3/4 cup granulated sugar until combined. Place the bowl over a saucepan of simmering water (double boiler) making sure the bottom of the bowl does not touch the water. Whisk constantly for 6–8 minutes until the mixture becomes pale, thick, and ribbons form when the whisk is lifted and the temperature reaches about 160°F (71°C) to pasteurize the yolks. Remove from heat and let cool for 5 minutes.
2. Finish mascarpone base
When the sabayon is slightly cooled but still fluid, whisk in the 16 oz mascarpone cheese, 1 tsp vanilla extract, and a pinch of fine salt until smooth and lump-free. If the mascarpone is very cold and lumps remain, gently warm a small portion of the sabayon and blend, then combine fully.
3. Whip cream and fold
In a separate chilled bowl, whip 1 cup heavy cream to soft-medium peaks. Fold one-third of the whipped cream into the mascarpone mixture to lighten it, then gently fold in the remaining whipped cream until homogeneous and airy. Cover and refrigerate if not assembling immediately.
Coffee soak and assembly
4. Prepare coffee dip
Combine the 1 1/4 cups cooled strong espresso (or coffee) with 2 tablespoons coffee liqueur in a shallow dish wide enough to dip ladyfingers. Taste and adjust — it should be strong and slightly bitter to balance the sweet cream.
5. Dip ladyfingers
Working quickly so ladyfingers do not become soggy, dip each ladyfinger for 1–2 seconds per side into the coffee mixture — just long enough to moisten them but not saturate. Place dipped ladyfingers in a single layer to cover the base of a 9x9-inch (or similar capacity) dish. Break a couple of cookies to fill gaps as needed.
6. Layer with cream
Spread half of the mascarpone cream evenly over the first layer of soaked ladyfingers, smoothing the surface with an offset spatula. Repeat with a second layer of dipped ladyfingers (dip the next set as before) to cover the cream, then spread the remaining mascarpone cream over the top, smoothing to an even layer.
7. Chill and set
Cover the dish tightly with plastic wrap and refrigerate for at least 6 hours, preferably 8–12 hours or overnight. Chilling allows the flavors to meld and the dessert to set to a sliceable consistency.
8. Finish and serve
Just before serving, sift unsweetened cocoa powder evenly over the top (use a fine-mesh sieve) to create a cocoa layer. Optionally grate 1 tablespoon dark chocolate over the cocoa for texture. Cut into squares and serve chilled. Leftovers keep refrigerated, covered, for up to 3 days.
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