Description
This authentic Italian Tiramisu features airy ladyfingers soaked in coffee, layered between a silky, enriched mascarpone cream filling and a touch of cocoa on top. Buon Appetito!
Ingredients
Scale
- 6 Egg yolk
- 150 g Granulated sugar
- 500 g Mascarpone (high fat, use it cold)
- 350 g Heavy Cream (36% fat, use it very cold – can be substituted with equal amount of mascarpone)
- 20 pieces Ladyfinger cookies
- 1 cup Coffee (mildly sweetened strong espresso to soak the ladyfingers in)
- Marsala wine (Optional. If using, mix into the coffee.)
- 1–2 tablespoons Cocoa powder (Unsweetened Dutch processed to decorate the top)
Instructions
- Prepare the egg yolk mixture: Start by setting up a double boiler. A double boiler consists of two stacked pots: the bottom pot holds simmering water, while the top pot sits above the water without touching it. The steam from the simmering water gently heats the contents of the top pot.Once your double boiler is ready, whisk the egg yolks and sugar together in the top pot over the simmering water. Whisk continuously until the sugar has fully dissolved, which will take about 5 minutes, though the time may vary depending on your bowl size and the water temperature. Keep the heat low to prevent the egg yolks from cooking. The egg yolk mixture is ready when it reaches 85C / 185F.Then, move the egg yolk mixture into a stand mixer fitted with a whisk attachment and whip it until its temperature cools to about 24C / 75F.
- In the meantime, whip together the cold mascarpone and heavy cream with the help of an electric hand mixer until early stiff peaks while the mixture is still airy and fluffy. This will take about 3 minutes. Do not overwhip as it can become runny.
- Then, switch to a rubber spatula and carefully fold the whipped mascarpone into the egg yolk mixture making sure that you don´t break the air we just incorporated into both mixtures. At this point, the cream should be airy and fluffy and it will further set in the fridge.
- Prepare a container (Im using one that measures 18×24 cm / 7×9 inches, but an 8×8-inch pan will work too).
- Dip the ladyfingers into the coffee, then arrange them in a single layer at the bottom of the pan. For my pan, I can fit 10 ladyfingers in the first layer and another 10 in the second layer.
- Spread half of the mascarpone cream on top. Repeat with the next layer, then smooth the top with an offset spatula.
- Refrigerate the tiramisu for at least 4 hours to allow it to set. Before serving, dust with cocoa powder.
- Store any leftovers in an airtight container in the refrigerator for 2-3 days. I dont recommend freezing the tiramisu, as the mascarpone cream doesn't freeze well.
Nutrition
- Calories: 742 kcal
- Sugar: 27 g
- Fat: 64 g
- Carbohydrates: 31 g
- Protein: 11 g