Tiramisu Recipe
Make Tiramisu Recipe in just 8h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Mascarpone Cream
Coffee Soak & Assembly
Method
Mascarpone Cream
Prepare a double boiler
Bring about 1–2 inches of water to a simmer in a medium saucepan. Place a heatproof bowl over the pan so the bottom doesn't touch the water.
Whisk yolks and sugar
In the heatproof bowl, whisk together 5 egg yolks and 3 tablespoons granulated sugar until smooth and slightly pale.
Cook yolks gently
Place the bowl over the simmering water and whisk constantly for 6–8 minutes until the mixture is warm, slightly thickened, and registers about 160°F (71°C) if using a thermometer. This step pasteurizes the yolks and dissolves the sugar.
Add alcohol and cool
Remove the bowl from the heat and whisk in 2 tablespoons marsala wine (or substitute). Allow the zabaglione-like mixture to cool to room temperature, whisking occasionally so it stays smooth (about 10 minutes).
Beat mascarpone
In a separate bowl, lightly loosen 16 oz mascarpone with a spatula so it's creamy and lump-free. Do not overbeat or it will become grainy.
Combine yolks and mascarpone
Fold the cooled yolk mixture into the mascarpone until smooth and homogeneous. Add 1 teaspoon vanilla extract and a pinch of salt; mix to combine.
Whip cream
In a chilled bowl, whip 1 cup cold heavy cream to soft-medium peaks using a hand mixer or whisk (do not overwhip).
Fold cream into mascarpone mixture
Gently fold the whipped cream into the mascarpone-yolk base in two additions, keeping the mixture airy and smooth. Stop when fully incorporated and no streaks remain.
Coffee Soak & Assembly
Make coffee soak
Combine 2 cups cooled strong espresso/coffee with 2 teaspoons granulated sugar in a shallow dish; stir until sugar dissolves. Taste and adjust sweetness if desired.
Prepare serving dish
Use a 9x9-inch (or similar 8x8/9x13 scaled) baking dish or a trifle dish. Ensure it's clean and dry.
Dip ladyfingers
Quickly dip each ladyfinger, one at a time, into the coffee for 1–2 seconds per side — do not soak; they should be moist but not soggy. Place dipped ladyfingers in a single layer covering the bottom of the dish (about half of the cookies).
First layer of cream
Spoon or pipe half of the mascarpone cream mixture evenly over the soaked ladyfingers and smooth the surface with a spatula to an even layer.
Second layer of ladyfingers
Quickly dip the remaining ladyfingers in the coffee and arrange them in a second layer over the cream, fitting them snugly.
Top with remaining cream
Spread the remaining mascarpone cream over the second layer of ladyfingers, smoothing the top for an even finish.
Chill
Cover the dish with plastic wrap and refrigerate for at least 6 hours, preferably overnight (8–24 hours) to allow flavors to meld and for the texture to set.
Finish and serve
About 10 minutes before serving, sift 2 tablespoons unsweetened cocoa powder evenly over the top. If desired, shave 1 oz bittersweet chocolate over the cocoa for extra texture. Cut into squares and serve chilled.