Fatto Tiramisu Recipe
Make Fatto Tiramisu Recipe in just 9h . 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
Optional Stabilizer (for refrigeration longer than 24 hours)
Method
Mascarpone Cream
Prep eggs and sugar (sabayon)
Place 5 egg yolks and 3 tablespoons granulated sugar in a heatproof bowl. Set the bowl over a saucepan of simmering water (bain-marie), making sure the bowl doesn't touch the water. Whisk constantly until the mixture is pale, thick, and has doubled in volume, about 6–8 minutes. Remove from heat and let cool slightly.
Add mascarpone
When the egg mixture is warm but not hot, fold in 500 g mascarpone a few spoonfuls at a time, stirring gently until smooth and fully incorporated. If you prefer a lighter texture, whip 1 cup heavy cream with 1 tsp vanilla to soft peaks in a separate bowl and gently fold into the mascarpone mixture until even. If using the gelatin stabilizer: sprinkle 1 tsp unflavored gelatin over 1 tbsp cold water, let bloom 5 minutes, then warm gently (no boiling) until dissolved and whisk a teaspoon into the egg mixture before adding mascarpone, then continue folding as above.
Coffee Soak & Assembly
Prepare coffee dip
Combine 2 cups cooled strong espresso with 3 tablespoons coffee liqueur in a shallow dish wide enough to dip ladyfingers.
Layer ladyfingers
Quickly dip each ladyfinger into the coffee mixture for 1–2 seconds per side — do not soak; they should be moist but not falling apart. Arrange a single layer of dipped ladyfingers in the bottom of a 9x13-inch (or similar) dish, breaking a few to fit if needed.
Spread cream
Spoon approximately half of the mascarpone cream over the first layer of ladyfingers, smoothing to an even layer with a spatula (about 1–1.5 cm thick).
Second layer
Repeat dipping and arranging another layer of ladyfingers, then spread the remaining mascarpone cream evenly over the top, smoothing the surface.
Finish and chill
Cover the dish tightly with plastic wrap and refrigerate at least 6 hours, ideally 8–12 hours or overnight, to allow flavors to meld and cream to set. For firmer texture, refrigerate up to 24–48 hours if gelatin was used.
Dust and serve
Just before serving, sift 3 tablespoons unsweetened cocoa powder evenly over the top. Optionally grate 30 g dark chocolate over the cocoa for extra texture. Cut into squares and serve chilled.