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Yummy Spoon

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.

Ingredients

Coffee soak

  • 1 ½ cups strong brewed coffee or espresso, cooled
  • 2 tbsp coffee liqueur, dark rum or Marsala, optional

Mascarpone cream

  • 4 large egg yolks
  • ½ cup granulated sugar
  • 16 oz mascarpone cheese, cold (2 tubs of 8 oz / 227 g)
  • 1 cup heavy cream, cold
  • 1 tsp vanilla extract

To assemble

  • 24 crisp ladyfingers (savoiardi), about one 7 oz (200 g) package
  • 2 tbsp unsweetened cocoa powder, for dusting
  • 1 oz dark chocolate, finely grated, optional

Instructions

Make the cream

  1. 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.
  2. Remove the bowl from the heat and keep whisking for 2 minutes to cool slightly. Let cool to room temperature, about 10 minutes.
  3. Add the mascarpone and vanilla and whisk gently until smooth. Do not overmix or the mascarpone can turn grainy.
  4. In another bowl, whip the cream to soft peaks. Fold it into the mascarpone mixture in two additions until no streaks remain.

Assemble

  1. Stir the coffee and liqueur, if using, together in a shallow dish.
  2. 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.
  3. Spread half of the mascarpone cream over the ladyfingers.
  4. Repeat with the remaining ladyfingers and cream and smooth the top.
  5. Cover and refrigerate for at least 6 hours or overnight.
  6. Just before serving, dust generously with cocoa powder through a fine sieve and top with grated chocolate, if using.

Notes

Substitutions

Storage