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 egg yolk sabayon
Set a heatproof mixing bowl over a saucepan of simmering water (double boiler). Add 4 egg yolks and 3 tbsp granulated sugar to the bowl and whisk constantly until the mixture is pale, thickened and reaches about 160–170°F (71–77°C) on a thermometer, about 6–8 minutes. Remove from heat.
Incorporate mascarpone
Let the warm yolk mixture cool 2–3 minutes, then whisk in 16 oz mascarpone cheese a few tablespoons at a time until smooth and fully incorporated. Add 1 tsp vanilla extract and a pinch of salt; mix to combine. Chill briefly if mixture seems too warm (5–10 minutes) before folding in whipped cream.
Whip cream and fold
In a separate bowl, whip 1 cup heavy cream to soft-medium peaks. Gently fold about one-third of the whipped cream into the mascarpone-yolk mixture to lighten it, then fold in remaining whipped cream until homogeneous and airy. Do not overmix.
Coffee Soak & Assembly
Prepare coffee soak
Mix 1 cup cooled strong brewed espresso with 2 tbsp coffee liqueur (if using) in a shallow dish. Taste and adjust ratio; coffee should be strong and slightly bitter to balance the cream.
Dip ladyfingers
Quickly dip each ladyfinger into the coffee mixture for 1–2 seconds per side — soak just long enough to moisten but not so long they collapse. Line the bottom of a 9x9-inch (or similar) dish with a single layer of soaked ladyfingers, breaking a few to fit edges.
Layer cream
Spread about half of the mascarpone cream evenly over the first layer of soaked ladyfingers. Smooth gently with an offset spatula to an even layer.
Second layer
Place another layer of quickly dipped ladyfingers on top of the cream. Spread the remaining mascarpone cream evenly over this second layer and smooth the surface.
Chill
Cover the dish with plastic wrap and refrigerate at least 4 hours, ideally 8–12 hours or overnight, to allow flavors to meld and cream to set.
Finish and serve
Just before serving, dust the top generously with 2 tbsp unsweetened cocoa powder using a fine sieve. Sprinkle the grated dark chocolate over the cocoa if desired. Cut into squares and serve chilled.