Tiramisu Recipe
Italian Custard Made with Mascarpone, Whipped Cream, Lady Fingers, Chocolate, Marsala and Coffee Liqueur
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Ingredients
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Coffee Soak
Mascarpone Custard (Zabaglione base)
Whipped Cream
Assembly & Garnish
Method
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
- 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.
