Tiramisu Recipe
Espresso Soaked Savoiardi Lady Fingers, Imported Mascarpone Cheese Mousse, 60% Dark Chocolate Shavings
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Ingredients
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Coffee soak
Mascarpone mousse
Assembly & garnish
Method
Coffee soak
- 1
Brew 2 cups of espresso (strong coffee if espresso machine unavailable). While still hot, stir in 1 tablespoon granulated sugar until dissolved. Cool to room temperature, then stir in 3 tablespoons dark rum or Marsala. Transfer the coffee soak to a shallow dish suitable for dipping ladyfingers.
Mascarpone mousse
- 2
Option: zabaglione method (traditional, uses cooked egg yolks)
In a heatproof bowl set over (not touching) simmering water, whisk together 5 egg yolks and 3 tablespoons sugar until pale and slightly thickened (zabaglione). Continue whisking over the simmering water for 6–8 minutes until the mixture has thickened to a ribbon and reached about 160°F (safe temperature). Remove from heat and let cool slightly.
- 3
Finish mascarpone base
Stir the chilled 16 oz mascarpone into the warm yolk mixture, a few tablespoons at a time, until smooth and lump-free. Add 1 teaspoon vanilla extract and a pinch of salt; mix to combine. Refrigerate briefly if the mixture becomes too loose.
- 4
Whip cream
In a separate chilled bowl, whip 1 cup cold heavy cream to soft-medium peaks. Gently fold one-third of the whipped cream into the mascarpone mixture to lighten, then fold in the remaining whipped cream in two additions until fully combined and smooth. Do not overfold; keep airy texture.
Assembly & garnish
- 5
Prepare an 8x8-inch or similar shallow dish. Quickly dip each Savoiardi (ladyfinger) into the cooled coffee soak: immerse for 1–2 seconds per side — do not soak or they will become soggy. Line the bottom of the dish with a single layer of dipped ladyfingers, trimming to fit if necessary.
- 6
Spread roughly half of the mascarpone mousse evenly over the first layer of ladyfingers, smoothing with an offset spatula to the edges.
- 7
Make a second layer of quickly dipped ladyfingers over the mousse, arranging them to cover fully.
- 8
Top with the remaining mascarpone mousse, smoothing the surface. Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow flavors to meld and the texture to set.
- 9
Just before serving, dust the top lightly with 1 tablespoon unsweetened cocoa powder through a fine sieve. Finely shave 2 ounces of 60% dark chocolate over the cocoa dusting using a microplane or vegetable peeler to create curls/shavings. Serve chilled.