Description
This classic Italian Tiramisu recipe features layers of coffee-soaked ladyfingers paired with a smooth, airy mascarpone cream. Enhanced with optional Marsala wine and finished with a dusting of unsweetened cocoa powder, this dessert is rich, elegant, and perfect for any special occasion.
Ingredients
Scale
Mascarpone Cream
- 6 Egg yolks
- 150 g Granulated sugar
- 500 g Mascarpone (high fat, cold)
- 350 g Heavy cream (36% fat, very cold, can substitute with equal amount of mascarpone)
Assembly
- 20 pieces Ladyfinger cookies
- 1 cup Coffee (mildly sweetened strong espresso, for soaking ladyfingers)
- Marsala wine (Optional, mix into coffee if using)
- 1–2 tablespoons Unsweetened Dutch processed cocoa powder (for dusting)
Instructions
- Prepare the egg yolk mixture: Set up a double boiler with simmering water. Whisk egg yolks and granulated sugar together in the top pot over simmering water constantly for about 5 minutes until the sugar dissolves and the mixture reaches 85°C (185°F). Keep heat low to avoid cooking the yolks. Then transfer the mixture to a stand mixer and whip until cooled to about 24°C (75°F).
- Whip mascarpone and cream: While the egg yolk mixture is cooling, using an electric hand mixer, whip the cold mascarpone and very cold heavy cream together until early stiff peaks form. This should take about 3 minutes. Be careful not to overwhip, as the mixture can become runny.
- Combine mixtures: Use a rubber spatula to carefully fold the whipped mascarpone and cream into the cooled egg yolk mixture. Fold gently to maintain the airiness and fluffiness of the cream. The combined cream will further set in the fridge.
- Prepare the pan: Use a container approximately 18×24 cm (7×9 inches) or an 8×8-inch pan for assembling the tiramisu.
- Soak ladyfingers: Quickly dip each ladyfinger into the coffee (mixed with Marsala wine if using) just long enough to soak without getting soggy. Arrange a single layer of about 10 ladyfingers at the bottom of the pan.
- Layer mascarpone cream: Spread half of the prepared mascarpone cream evenly over the first layer of soaked ladyfingers.
- Add second layer: Repeat the process by dipping the remaining 10 ladyfingers in coffee and layering them on top of the mascarpone cream. Then spread the remaining mascarpone cream over the second layer and smooth the top with an offset spatula.
- Chill: Refrigerate the assembled tiramisu for at least 4 hours to allow it to set properly.
- Serve: Before serving, dust the top generously with unsweetened cocoa powder using a fine sieve.
- Storage: Store leftovers in an airtight container in the refrigerator for 2-3 days. Freezing is not recommended as mascarpone cream does not freeze well.
Notes
- Use fresh, high-quality mascarpone and heavy cream for best results.
- Ensure heavy cream and mascarpone are very cold before whipping.
- Do not over-soak ladyfingers; they should be moist but not soggy.
- Whisk egg yolks gently over the double boiler to avoid scrambling them.
- Optional Marsala wine adds traditional flavor but can be omitted for non-alcoholic version.
- Tiramisu sets better if refrigerated overnight.
- Consume within 2-3 days for best freshness.
- Prep Time: 20 minutes
- Cook Time: 5 minutes (over double boiler)
- Category: Dessert
- Method: No bake, chilled assembly
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (approx. 120g)
- Calories: 380 kcal
- Sugar: 25 g
- Sodium: 60 mg
- Fat: 29 g
- Saturated Fat: 18 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 27 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 215 mg
Keywords: Tiramisu, Italian dessert, mascarpone cream, coffee dessert, no bake dessert, classic tiramisu
