Tiramisu
The quintessential Italian dessert with layers of espresso-soaked ladyfingers and impossibly light mascarpone cream, dusted with cocoa. Make it a day ahead for the most luscious texture.
Ingredients
- 6 large egg yolks
- ¾ cup granulated sugar
- 16 oz mascarpone cheese, at room temperature
- 1.5 cups heavy cream
- 1 tsp vanilla extract
- 2 cups strong brewed espresso, cooled
- 3 tbsp Marsala wine or dark rum
- 36 Italian ladyfinger cookies (Savoiardi)
- 3 tbsp unsweetened cocoa powder, for dusting
Method
- Whisk egg yolks and sugar together in a heatproof bowl set over a pot of barely simmering water. Whisk constantly until the mixture reaches 160 degrees F and is thick and pale, about 8 minutes. Remove from heat and let cool for 5 minutes.
- Add the mascarpone to the egg yolk mixture and fold gently until smooth and combined.
- In a separate chilled bowl, whip the heavy cream and vanilla with an electric mixer until stiff peaks form. Gently fold the whipped cream into the mascarpone mixture in three additions until no streaks remain.
- Combine the cooled espresso and Marsala wine in a shallow dish. Quickly dip each ladyfinger into the espresso mixture, turning once. Do not soak them, just a quick 1-2 second dip on each side.
- Arrange a single layer of dipped ladyfingers in the bottom of a 9x13-inch dish. Spread half of the mascarpone cream evenly over the ladyfingers.
- Repeat with a second layer of dipped ladyfingers and the remaining cream. Smooth the top.
- Cover tightly with plastic wrap and refrigerate for at least 6 hours, or ideally overnight, to let the flavors meld and the texture set.
- Just before serving, dust the top generously with cocoa powder through a fine-mesh sieve. Cut into squares and serve cold.
Chef's note: Heating the egg yolks to 160 degrees F pasteurizes them for food safety. For an alcohol-free version, simply omit the Marsala. This tastes best on the second day.
Nutrition per serving
380kcal
9gprotein
36gcarbs
22gfat
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