Classic Tiramisu
Layers of espresso-soaked ladyfingers and a light, fluffy mascarpone cream, dusted with cocoa. This version cooks the egg yolks gently, so it is rich, safe and perfect for making ahead.
Tiramisu means "pick me up" in Italian, and one spoonful explains why. Crisp ladyfinger biscuits are dipped in strong coffee and layered with a cloud-like cream of mascarpone, egg yolks and whipped cream, then chilled until everything melds into soft, creamy layers. A dusting of cocoa on top is the finishing touch.
Why this recipe works
- Cooked yolks. Whisking the yolks and sugar over simmering water until thick (a quick zabaglione) makes the cream safe for everyone and gives it more body.
- A quick dip. Dip each ladyfinger for just 1 to 2 seconds. They soften further as the tiramisu chills; soaking them longer makes it soggy.
- Time in the fridge. At least 6 hours of chilling lets the cream set and the flavors come together. Overnight is even better.
Choosing the ingredients
Use crisp Italian savoiardi ladyfingers rather than soft, cake-like ones, and cold full-fat mascarpone straight from the fridge. Brew strong coffee or espresso and let it cool completely before dipping.
FAQ
Can I make tiramisu without alcohol?
Yes. The liqueur is optional; simply leave it out, or add ½ teaspoon of vanilla extract to the coffee.
How far ahead can I make it?
Tiramisu is best made the day before serving and keeps well for up to 3 days in the fridge. Dust with cocoa just before serving so it looks fresh.
Can I freeze tiramisu?
Yes. Freeze it, well wrapped and without the cocoa, for up to 1 month. Thaw overnight in the fridge.
Classic Tiramisu
Ingredients
Coffee soak
Mascarpone cream
To assemble
Conversions are rounded for convenience. For baking, use the original measurements where possible.
Instructions
Make the cream
-
Set a heatproof bowl over a pan of barely simmering water, making sure the bowl does not touch the water. Add the egg yolks and sugar and whisk constantly for 6 to 8 minutes, until thick, pale and the mixture reaches 160°F (71°C) on an instant-read thermometer.
-
Remove the bowl from the heat and keep whisking for 2 minutes to cool slightly. Let cool to room temperature, about 10 minutes.
-
Add the mascarpone and vanilla and whisk gently until smooth. Do not overmix or the mascarpone can turn grainy.
-
In another bowl, whip the cream to soft peaks. Fold it into the mascarpone mixture in two additions until no streaks remain.
Assemble
-
Stir the coffee and liqueur, if using, together in a shallow dish.
-
Dip half of the ladyfingers into the coffee one at a time, for 1 to 2 seconds each, and arrange in a single layer in an 8-inch (20 cm) square dish.
-
Spread half of the mascarpone cream over the ladyfingers.
-
Repeat with the remaining ladyfingers and cream and smooth the top.
-
Cover and refrigerate for at least 6 hours or overnight.
-
Just before serving, dust generously with cocoa powder through a fine sieve and top with grated chocolate, if using.
Notes
- If you do not have a thermometer, cook the yolks until the mixture is thick enough to leave a ribbon trail on the surface for a few seconds when the whisk is lifted.
Tips
- Cut the tiramisu with a sharp knife dipped in hot water and wiped dry between slices for neat squares.
Substitutions
- No mascarpone: beat 8 oz (225 g) softened cream cheese with ½ cup sour cream as a substitute; the texture is tangier and firmer.
- Individual desserts: layer in small glasses or jars, breaking the ladyfingers to fit.
Storage and reheating
- Cover and refrigerate for up to 3 days.
Reviews
No reviews yet. Made this recipe? Be the first to share how it went.
Leave a review
You might also like
Spoon Desserts
Vanilla Panna Cotta
Spoon Desserts
Eton Mess
Spoon Desserts
Banana Pudding
Dips & Snacks