Tiramisu Recipe
Recipe information
Make Tiramisu in just 5h . Italian Custard Made with Mascarpone, Whipped Cream, Lady Fingers, Chocolate, Marsala and Coffee Liqueur
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Ingredients
Coffee Soak
Mascarpone Custard (Zabaglione base)
Whipped Cream
Assembly & Garnish
Coffee Soak
1. Brew and cool coffee
Brew 360 ml very strong espresso or coffee. Allow it to cool to room temperature or chill briefly in the refrigerator (about 15–20 minutes).
2. Mix liqueur
In a shallow dish wide enough to dip lady fingers, combine the cooled coffee with 2 tablespoons coffee liqueur and stir to blend. Set the coffee soak aside at room temperature.
Mascarpone Custard (Zabaglione base)
3. Prepare a bain-marie
Bring about 3–4 cm of water to a gentle simmer in a medium saucepan. Reduce heat to maintain a low simmer so the water does not touch the bottom of the bowl you'll use.
4. Whisk yolks and sugar
In a heatproof bowl (metal or glass) large enough to sit over the saucepan without touching the water, combine 4 egg yolks and 0.5 cups granulated sugar. Whisk vigorously until the mixture becomes pale and slightly thickened, about 1–2 minutes.
5. Cook into zabaglione
Place the bowl over the simmering water (bain-marie). Whisk continuously until the yolk-sugar mixture triples in volume and becomes thick and ribbon-like when the whisk is lifted, about 6–8 minutes. The mixture should reach about 70–75°C (160–170°F) if you use a thermometer; this ensures safety and thickening.
6. Add Marsala and cool slightly
Remove the bowl from the heat and whisk in 3 tablespoons Marsala wine until smooth. Let the zabaglione cool slightly (3–5 minutes) but not firm up completely.
7. Incorporate mascarpone
Working quickly, add 2 cups room-temperature mascarpone to the warm zabaglione in 2 additions, folding or whisking gently until smooth and lump-free. Do not overbeat; aim for a silky custard. Set aside to cool to near room temperature (5–10 minutes).
Whipped Cream
8. Whip the cream
Chill a mixing bowl and whisk (or beaters) briefly if available. Pour 1 cup cold heavy cream into the bowl. Add 2 tablespoons confectioners' sugar and 1 teaspoon vanilla extract. Whip to soft peaks—still slightly billowy but holding shape when the whisk is lifted (about 2–3 minutes at medium-high speed).
9. Fold cream into mascarpone custard
Gently fold about one-third of the whipped cream into the cooled mascarpone-zabaglione to lighten it, then fold in the remaining cream until fully combined and homogenous. Work gently to retain air for a light texture.
Assembly & Garnish
10. Prepare baking dish
Select a 9 x 9 inch (about 23 x 23 cm) baking dish or equivalent. Lightly wipe it dry and set nearby for assembly.
11. Dip lady fingers
Working quickly so the lady fingers do not become soggy, dip each lady finger into the coffee-liqueur mixture for 1–2 seconds per side. They should be moistened but not falling apart. Arrange a single layer of dipped lady fingers side-by-side to cover the bottom of the dish (about half of the fingers).
12. First custard layer
Spread half of the mascarpone-whipped cream mixture evenly over the first layer of soaked lady fingers using a spatula.
13. Second layer
Repeat: dip remaining lady fingers in the coffee soak and arrange a second layer over the custard. Spread the remaining mascarpone mixture evenly on top, smoothing with an offset spatula.
14. Chill
Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours, preferably 6–8 hours or overnight. Chilling allows flavors to meld and the dessert to set.
15. Finish and serve
Just before serving, sift 2 tablespoons unsweetened cocoa powder evenly over the top. Sprinkle or shave 30 grams finely grated dark chocolate over the cocoa for extra texture. Slice into 8 servings and serve chilled.
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