Tiramisu
Make this authentic Italian tiramisu at home! Layers of espresso-soaked ladyfingers and creamy mascarpone come together in this easy no-bake dessert.
Equipment
- Moka pot, espresso machine, or capsule brewer for strong coffee
- Mixing bowls for whisking yolks and mascarpone
- Small Saucepan for a double boiler setup
- Hand whisk or electric hand mixer to whip yolks and sugar)
- Rubber spatula for folding cream
- Electric mixer for whipping cream
- 8 × 8 inch (20 × 20 cm) glass or ceramic baking dish for layering
- Fine mesh sieve for dusting cocoa
- Offset spatula or spoon for spreading cream
- Sharp Knife for clean slices
Ingredients
For the Coffee Dip
- 1 ¼ cups strong brewed espresso, cooled to room temperature
- 2 tablespoons Marsala wine or dark rum optional
For the Mascarpone Cream
- 4 large egg yolks room temperature (pasteurized if preferred)
- ½ cup granulated sugar
- 16 ounces mascarpone cheese, room temperature
- 1 cup heavy cream, well chilled
- 1 teaspoon vanilla extract optional
For Assembly & Finish
- 24 Italian savoiardi ladyfingers
- 2-3 tablespoons unsweetened cocoa powder sifted
- ½ ounce dark chocolate, for curls or shavings optional
Instructions
Prepare the Coffee
- Brew a strong espresso using a moka pot or espresso machine. Let it cool to room temperature. Stir in Marsala wine or rum if desired. Pour the coffee into a shallow dish large enough to dip the ladyfingers.
Set Up the Double Boiler
- Fill a saucepan with 1 inch of water and bring to a gentle simmer. Place a heatproof bowl on top, making sure it doesn’t touch the water. This method gently cooks your eggs without scrambling them.
Make the Zabaglione Base
- Add the egg yolks and sugar to the bowl. Whisk constantly for 4–6 minutes until pale, thick, and about 150°F (65°C). The mixture should form ribbons when lifted. Remove from heat and let it cool for 5 minutes.
Smooth the Mascarpone
- In another bowl, gently stir the mascarpone cheese until smooth. Avoid overmixing to keep the texture creamy.
Combine the Zabaglione and Mascarpone
- Whisk one-third of the mascarpone into the yolk mixture until smooth. Add the remaining mascarpone in two more additions, whisking gently after each one. Stir in vanilla extract if desired.
Whip the Cream
- In a chilled bowl, whip the heavy cream until soft peaks form. When you lift the whisk, the cream should curl slightly at the tip.
Fold the Cream into the Mascarpone Mixture
- Using a spatula, gently fold half the whipped cream into the mascarpone mixture. Add the rest and fold again until smooth and airy.
Prepare the Baking Dish
- Use an 8×8-inch glass or ceramic dish. For easy slicing later, line the bottom and sides with parchment paper.
Dip the Ladyfingers
- Quickly dip each ladyfinger into the cooled espresso for 1–2 seconds per side. Do not soak or they will fall apart.
Create the First Layer
- Arrange a single layer of dipped ladyfingers on the bottom of the dish.
Add the Cream Layer
- Spread half of the mascarpone cream evenly over the ladyfingers using an offset spatula or spoon.
Add the Second Layer
- Dip the remaining ladyfingers into the coffee and arrange them evenly on top of the cream.
Finish with the Final Cream Layer
- Spread the remaining mascarpone mixture evenly over the top. Smooth the surface with a spatula.
Chill the Tiramisu
- Cover tightly with plastic wrap and refrigerate for at least 6 hours, ideally overnight (12–24 hours) for the best flavor and texture.
Add the Finishing Touches
- Before serving, dust the top with unsweetened cocoa powder using a fine mesh sieve. Add chocolate curls or shavings for garnish if desired.
Slice and Serve
- Use a sharp knife dipped in hot water for clean cuts. Wipe the knife between slices. Serve chilled and enjoy your authentic Italian tiramisu.
Nutrition
Calories: 330kcalCarbohydrates: 30gProtein: 6gFat: 21gSaturated Fat: 12gSodium: 85mgFiber: 1gSugar: 15g
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