Tiramisu Recipe
Recipe information
Make Tiramisu in just 7h . Coffee Anglaise
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Ingredients
Mascarpone Filling
Coffee Anglaise (coffee-infused zabaglione / soaking liquid)
Assembly
Mascarpone Filling
1. Prepare egg-sugar sabayon
Set a medium heatproof bowl over a saucepan of barely simmering water (double boiler), making sure the bowl bottom does not touch the water. Whisk together 6 egg yolks and 3 tablespoons sugar until combined. Place the bowl over the simmering water and whisk constantly for 6–8 minutes until the mixture becomes thick, pale, and ribbon-like (forms ribbons when the whisk is lifted) and reaches about 160°F (safe pasteurization). Remove from heat and let cool slightly.
2. Incorporate mascarpone
While the sabayon is still warm but not hot, whisk in the 16 oz mascarpone cheese, 1 teaspoon vanilla extract, and continue stirring until smooth and lump-free. Allow to cool to room temperature, stirring occasionally to maintain smoothness.
3. Whip cream and fold
In a separate chilled bowl, whip 1 cup heavy cream to soft peaks. Fold one-third of the whipped cream gently into the mascarpone-sabayon to loosen the mixture, then fold in the remaining whipped cream in two additions until uniform, light, and airy. Cover and refrigerate while you prepare the coffee anglaise.
Coffee Anglaise (coffee-infused zabaglione / soaking liquid)
4. Brew and combine liquids
Brew 1 cup very strong espresso or coffee. In a small saucepan, combine the brewed coffee with 3 tablespoons coffee liqueur (if using) and heat gently until warm but not boiling; remove from heat.
5. Make coffee anglaise base
In a heatproof bowl set over a saucepan of barely simmering water, whisk together 3 egg yolks and 2 tablespoons sugar until smooth. Gradually whisk in the warm coffee mixture in a thin stream to temper the yolks. Continue cooking over the double boiler, whisking constantly, for 4–6 minutes until the mixture thickens slightly and reaches about 160°F. It should coat the back of a spoon but remain pourable. Remove from heat and allow to cool to room temperature. Once cool, whisk in 1 cup cold heavy cream until combined. Chill briefly if necessary — the final anglaise should be cool or room temperature before using to soak ladyfingers.
Assembly
6. Soak ladyfingers and layer
Quickly dip each ladyfinger (savoiardi) one at a time into the coffee anglaise for 1–2 seconds per side — do not soak them so long they fall apart; they should be moist but still hold shape. Line the bottom of a 9x9 inch (or equivalent) dish with a single layer of soaked ladyfingers, trimming as needed to fit.
7. First mascarpone layer
Spread half of the mascarpone filling evenly over the layer of soaked ladyfingers, smoothing with a spatula to an even thickness.
8. Second layer
Repeat with a second layer of quickly dipped ladyfingers, then spread the remaining mascarpone filling over that layer and smooth the top.
9. Finish and chill
Cover the assembled tiramisu tightly with plastic wrap and refrigerate for at least 6 hours, preferably overnight, to allow flavors to meld and fill to set. Chilling also helps the anglaise and mascarpone integrate.
10. Serve
Just before serving, sift 2 tablespoons unsweetened cocoa powder evenly over the top. If desired, grate 1 oz bittersweet chocolate over the cocoa for extra texture and aroma. Slice and serve chilled. Keeps well refrigerated, covered, for up to 3 days.
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