Tiramisú Recipe
Make Tiramisú Recipe in just 30m. 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 yolk mixture (warm method)
In a heatproof bowl set over a pot of gently simmering water (bain-marie), whisk together the 4 egg yolks and 100 g sugar until pale, thick and the sugar is dissolved, about 6–8 minutes. Remove from heat.
Allow the yolk mixture to cool slightly (2–3 minutes) then whisk in the 500 g mascarpone until smooth and free of lumps. Do not overwork to avoid curdling.
In a separate chilled bowl, whip 240 ml cold heavy cream with 1 tsp vanilla extract to medium-stiff peaks. Fold one-third of the whipped cream gently into the mascarpone-yolk mixture to lighten it, then fold in the remaining whipped cream in two additions until uniform and smooth. Cover and refrigerate while preparing other components.
Coffee soak
Brew 360 ml very strong coffee or espresso. While still warm, stir in 60 ml dark rum or Marsala and 10 g sugar if you prefer a slightly sweeter soak. Transfer to a shallow wide dish and let it cool to room temperature (or use warm if you prefer quicker assembly).
Assembly
Prepare a 20 x 20 cm (or similar capacity) baking dish or a 9 x 13 inch pan. Have the mascarpone cream and coffee soak ready.
Quickly dip each ladyfinger (savoiardi) — 300 g total — into the coffee mixture for 1–2 seconds per side. Do not soak them until soggy; they should be moistened but still hold shape.
Arrange a single layer of dipped ladyfingers in the bottom of the prepared dish, trimming to fit as needed.
Spread about half of the mascarpone cream evenly over the ladyfingers, smoothing with a spatula.
Repeat with a second layer of dipped ladyfingers, then spread the remaining mascarpone cream over the top, smoothing the surface.
Cover tightly with plastic wrap and refrigerate for at least 6 hours, preferably 8–12 hours or overnight to allow flavors to meld and the texture to set.
Just before serving, sift 15 g unsweetened cocoa powder evenly over the top. Sprinkle 20 g finely grated dark chocolate over the cocoa if using.
Slice and serve chilled. Store leftovers refrigerated for up to 3 days; cocoa may darken the surface over time.