Tiramisu Recipe
Coffee-soaked ladyfingers layered with mascarpone, Marsala zabaglione, cocoa, and whipped cream
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Ingredients
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Ladyfingers
Zabaglione
Mascarpone Mixture
Toppings
Method
Prepare the Coffee Mixture
- 1
Brew Coffee
Brew 1 cup of strong coffee and allow it to cool slightly.
- 2
Mix Coffee with Sugar and Marsala
In a shallow dish, combine the brewed coffee with 2 tablespoons of granulated sugar and 1 tablespoon of Marsala wine, stirring until the sugar is dissolved.
Make the Zabaglione
- 3
Whisk Egg Yolks and Sugar
In a heatproof bowl, whisk together 4 egg yolks and 1 tablespoon of granulated sugar until smooth.
- 4
Cook Zabaglione
Place the bowl over a pot of simmering water (double boiler) and slowly add 1 cup of Marsala wine, whisking constantly until the mixture thickens and doubles in volume. This should take about 8-10 minutes. Remove from heat and let cool.
Prepare Mascarpone Mixture
- 5
Combine Mascarpone
In a separate bowl, add 1 cup of mascarpone cheese and mix until smooth.
- 6
Whip the Cream
In another bowl, whip 1 cup of heavy whipping cream with 1 teaspoon of vanilla extract until soft peaks form.
- 7
Fold Mixtures Together
Gently fold the whipped cream into the mascarpone mixture, then fold in the cooled zabaglione until well combined.
Assemble the Tiramisu
- 8
Dip Ladyfingers
Quickly dip each ladyfinger into the coffee mixture, making sure they are soaked but not soggy.
- 9
Layer Ingredients
In a serving dish, arrange half of the soaked ladyfingers in a single layer. Spread half of the mascarpone mixture over the ladyfingers.
- 10
Repeat Layers
Add another layer of soaked ladyfingers followed by the remaining mascarpone mixture.
Chill and Serve
- 11
Refrigerate
Cover the dish with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
- 12
Dust with Cocoa and Serve
Before serving, dust the top with 2 tablespoons of cocoa powder and garnish with chocolate shavings.