House-made Tiramisu Recipe
Make House-made Tiramisu Recipe in just 7h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Mascarpone Filling
Coffee Soak & Assembly
Method
Mascarpone Filling
- 1
Prepare the zabaglione base
In a heatproof bowl large enough to hold the yolks and later the mascarpone, whisk together 5 egg yolks and 3 tablespoons granulated sugar until smooth and slightly pale. Place the bowl over a saucepan of simmering water (double boiler), ensuring the bowl bottom does not touch the water. Whisk constantly for about 6–8 minutes until the mixture is thick, ribboning when the whisk is lifted and warm to the touch (zabaglione). Remove from heat and whisk in 2 tablespoons Marsala (or chosen liqueur). Allow to cool slightly (5–10 minutes).
- 2
Incorporate mascarpone
When the zabaglione has cooled but is still fluid, gently fold in 16 oz mascarpone cheese in two additions using a rubber spatula. Fold just until smooth and homogenous—avoid overworking to keep the texture light. Add a pinch of salt and 1 teaspoon vanilla extract and fold to combine.
- 3
Whip the cream
In a separate chilled bowl, pour 1 cup heavy cream and beat on medium-high speed until soft peaks form. You want a stabilized whipped cream but not overly stiff. Fold about one-third of the whipped cream into the mascarpone-zabaglione mixture to loosen it, then gently fold in the remaining whipped cream until fully combined and silky.
Coffee Soak & Assembly
- 4
Prepare coffee soak
In a shallow dish combine 2 cups cooled strong espresso or coffee with 2 teaspoons granulated sugar; stir until dissolved. If using, add 2 tablespoons coffee liqueur or extra marsala. Taste and adjust sweetness — the soak should be flavorful but not cloying.
- 5
Assemble tiramisu
Have a 9x13-inch (or similar) serving dish ready. Quickly dip each ladyfinger (one at a time) into the coffee mixture for 1–2 seconds on each side — do not soak; they should be moist but still hold shape. Arrange a single layer of dipped ladyfingers snugly in the bottom of the dish. Spread roughly half of the mascarpone filling evenly over the ladyfinger layer using an offset spatula (about 1/2 inch thick). Repeat with a second layer of dipped ladyfingers, then spread the remaining mascarpone filling on top, smoothing the surface.
- 6
Chill and finish
Cover the assembled tiramisu tightly with plastic wrap and refrigerate at least 6 hours, preferably overnight, to allow flavors to meld and texture to set. Just before serving, dust the surface evenly with about 2 tablespoons unsweetened cocoa powder through a fine sieve and sprinkle 1 tablespoon finely grated dark chocolate if using. Slice and serve chilled.