Description
Indulge in the decadent delight of this classic Italian Tiramisu recipe that promises layers of creamy mascarpone cheese, coffee-soaked ladyfingers, and a dusting of cocoa powder. Perfect for impressing guests or simply treating yourself to a luxurious dessert.
Ingredients
Scale
Mascarpone Cream Option 1: Using heavy cream (recommended)
- 16 oz Mascarpone cheese (450g), cold from the fridge – I recommend Galbani
- 4 egg yolks
- 2/3 cup granulated or caster sugar (133g)* – if using egg whites, divide into 2 portions of 1/3 cup and 1/3 cup
- 1 tsp vanilla
- 1/4 tsp salt
- 1 1/2 cup heavy cream, chilled (360g) OR 4 egg whites
- 30–36 ladyfingers*
- 1 1/2 cup strong black coffee, room temperature (360g)*
- 2 tbsp cocoa powder to dust
Mascarpone Cream Option 2: Using egg whites
- 16 oz Mascarpone cheese (450g), cold from the fridge – I recommend Galbani
- 4 egg yolks
- 2/3 cup granulated or caster sugar (133g)* – if using egg whites, divide into 2 portions of 1/3 cup and 1/3 cup
- 1 tsp vanilla
- 1/4 tsp salt
- 1 1/2 cup heavy cream, chilled (360g) OR 4 egg whites
- 30–36 ladyfingers*
- 1 1/2 cup strong black coffee, room temperature (360g)*
- 2 tbsp cocoa powder to dust
Instructions
- Mascarpone Cream Option 1: Using heavy cream (recommended) Whisk the mascarpone cheese on medium speed for 30-60 seconds until creamy. Scrape the bowl and set aside. In a separate heat-proof bowl, add the egg yolks and 2/3 cup sugar. Boil 1-2″ of water in a saucepan and reduce heat to the lowest setting. Place the bowl with egg yolks and sugar on top of the saucepan such that the water does not touch the bottom of the bowl. This is a double boiler. Whisk on medium-high speed for exactly 2 minutes, then remove from heat. The mixture will be light and fluffy. Do not overmix or overheat as it can become grainy*. Pour the egg yolk and sugar mixture onto the mascarpone cheese. Add salt and vanilla, then whisk on medium speed just until combined, scraping the bowl halfway (do not overmix as the mixture can become grainy). In a separate bowl, whip the cold heavy cream until it reaches medium stiff peaks (just starts to hold shape). Do not overmix. Add the whipped cream to the mascarpone mixture in 2-3 additions, folding gently with a rubber spatula and taking care not to knock out the air. You will have a creamy, light mixture.
- Mascarpone Cream Option 2: Using egg whites Whisk the mascarpone cheese on medium speed for 30-60 seconds until creamy. Scrape the bowl and set aside. In a separate heat-proof bowl, add the egg yolks and 1/3 cup sugar. Boil 1-2″ of water in a saucepan and reduce heat to the lowest setting. Place the bowl with egg yolks and sugar on top of the saucepan such that the water does not touch the bottom of the bowl. This is a double boiler. Whisk on medium-high speed for exactly 2 minutes, then remove from heat. The mixture will be light and fluffy. Do not overmix or overheat as it can become grainy*. Pour the egg yolk and sugar mixture onto the mascarpone cheese. Add salt and vanilla, then whisk on medium speed just until combined, scraping the bowl halfway (do not overmix as the mixture can become grainy). In a separate clean bowl, add the egg whites and remaining 1/3 cup sugar. Place on the saucepan with boiling water again, and whisk on medium-high speed with a clean whisk until the mixture reaches 160F (5-8 minutes). Remove from heat and keep whisking until a glossy, stiff meringue forms*. Add the meringue to the mascarpone mixture in 2-3 additions, folding gently with a rubber spatula and taking care not to knock out the air. You will have an airy, light mixture.
- Assembly and serving: Pour the coffee into a wide bowl, and make sure it is not hot. Dip each ladyfinger quickly into the coffee (I do a quick dip on each side)* and add a layer of soaked ladyfingers in the bottom of a 8×9.5″ rectangular dish*. Spread on half of the mascarpone cream evenly. Repeat with another layer of soaked ladyfingers. Top with the remaining mascarpone cream. Cover and refrigerate for at least 6 hours, or ideally overnight. When ready to serve, sift the cocoa powder evenly on top of the tiramisu. Cut into slices and serve!
Notes
- Make sure to use cold mascarpone cheese for the best texture
- Do not overmix the cream mixtures to avoid a grainy consistency
- For a stronger coffee flavor, consider adding a splash of coffee liqueur to the coffee mixture
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Mixing, Chilling
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 15g
- Sodium: 120mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 150mg
Keywords: Italian Tiramisu, Dessert, Mascarpone, Ladyfingers, Coffee, Cocoa Powder
