Classic Italian tiramisu with espresso-soaked ladyfingers, whipped mascarpone cream, and cocoa dusting. No bake, serves 12.
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Ingredients
- •6 large egg yolks
- •¾ cup (150g) granulated sugar
- •1 lb (450g) mascarpone cheese, cold
- •1½ cups (360ml) heavy cream, cold
- •2 cups (480ml) strong brewed espresso or very strong coffee, cooled to room temperature
- •3 tbsp (45ml) Kahlúa, Marsala wine, or dark rum (optional)
- •40–44 ladyfinger biscuits (Savoiardi), about 7 oz (200g)
- •3 tbsp (20g) unsweetened cocoa powder, for dusting
Instructions
- 1
Brew 2 cups of very strong espresso and let it cool to room temperature. Stir in the Kahlúa, Marsala wine, or dark rum if using. Pour into a wide shallow bowl for dipping.
- 2
Place the 6 large egg yolks and granulated sugar in a large heatproof bowl. Set it over a saucepan of barely simmering water (bain-marie), making sure the bowl doesn't touch the water. Whisk vigorously and constantly for 8–10 minutes until the mixture is pale yellow, thick, and has tripled in volume. Remove from heat and cool for 10 minutes.
- 3
Whisk the cold mascarpone cheese into the cooled egg yolk mixture, a few spoonfuls at a time, until completely smooth with no lumps.
- 4
In a separate bowl, beat the cold heavy cream with a hand mixer on high speed until stiff peaks form. Gently fold the whipped heavy cream into the mascarpone mixture in three additions, using a spatula with broad strokes to keep the mixture airy.
- 5
Working quickly so they don't become soggy, dip each ladyfinger biscuit into the espresso mixture for exactly 1 second per side. Arrange the dipped ladyfinger biscuits in a single layer in a 9×13-inch (23×33 cm) dish.
- 6
Spread half of the mascarpone cream mixture evenly over the first layer of ladyfinger biscuits.
- 7
Dip the remaining ladyfinger biscuits and arrange a second layer on top. Spread the remaining mascarpone cream over the second layer, smoothing the surface with a spatula.
- 8
Dust the top generously with unsweetened cocoa powder through a fine-mesh sieve. Cover tightly with plastic wrap and refrigerate for at least 4 hours, ideally overnight, to let the flavors meld and the layers set.
- 9
Just before serving, dust again with fresh unsweetened cocoa powder. Slice with a sharp knife wiped clean between cuts.
💡 Tip
Don't soak the ladyfinger biscuits for more than 1 second per side — over-soaked ladyfingers collapse and make the tiramisu watery. A quick dip is all it takes.
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