Tiramisu Recipe
Ladyfinger pastries dipped in coffee, mascarpone, cocoa
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Ingredients
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Desserts
Method
Desserts
- 1
Prepare zabaglione
In a bowl, whisk the egg yolks with granulated sugar until pale, thick, and ribbons form when you lift the whisk, about 3–5 minutes.
- 2
Cream the mascarpone
Add mascarpone cheese to the yolk-sugar mixture and beat until smooth. Mix in the vanilla extract until fully incorporated.
- 3
Whip the cream
In a separate bowl, whip the heavy cream to soft peaks. Gently fold the whipped cream into the mascarpone mixture until fully combined and smooth.
- 4
Brew and flavor coffee
Brew the espresso or strong coffee and let it cool. Stir in Marsala wine (and a pinch of sugar if desired) so the coffee is slightly sweet and aromatic.
- 5
Dip and layer - first layer
Lightly dip each ladyfinger into the coffee mixture (do not soak). Arrange a single layer of dipped ladyfingers in a 9x13-inch dish, trimming as needed to fit.
- 6
Layer cream
Spread half of the mascarpone cream over the first layer of ladyfingers.
- 7
Dip and layer - second layer
Add a second layer of dipped ladyfingers atop the cream, then spread the remaining mascarpone cream over the top.
- 8
Finish and chill
Dust the top generously with cocoa powder. Refrigerate for at least 4 hours, preferably overnight, to allow flavors to meld and the dessert to set.
- 9
Serve
Just before serving, give a final light dusting of cocoa powder and cut into portions.
