Tiramisu

Name: Tiramisu
Cook time: 280 min
Total time: 280 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 4 Large Eggs, separated; 100g Granulated Sugar; 500g Mascarpone Cheese; 2 tbsp Marsala Wine; Some Salt; 300ml Strong Espresso, cooled; 1 tbsp Marsala Wine; 300g Savoiardi; 2 tbsp Unsweetened Cocoa Powder, for dusting

Tiramisu is a classic Italian no-bake dessert of coffee-soaked ladyfingers layered with a silky mascarpone and whipped egg cream, finished with a dusting of cocoa. The result is luxuriously creamy and balanced—bold espresso and bitter cocoa brightening the sweet, boozy mascarpone filling. Make it ahead so the layers meld for the best texture and flavor.

Tiramisu is a classic Italian no-bake dessert of coffee-soaked ladyfingers layered with a silky mascarpone and whipped egg cream, ... Show more

Traditional Italian Recipe

Health Grade

D · Occasional

Rating

4.7

Time

4 hrs30 min

Price

1,15 €

Calories

505 kcal

vegetarian

low calorie

gluten free

no cooking

Method

Separate the eggs

Separate the Large Eggs into two clean bowls, keeping the yolks intact and the whites free of any shell or yolk. Set out a large mixing bowl for the cream, a second bowl for the whites, and your serving dish so assembly stays smooth.

Whisk the base

Whisk the yolks with Granulated Sugar until the mixture turns pale, thick, and ribbons off the whisk, about 2 to 3 minutes. Beat in the Mascarpone Cheese, Marsala Wine, and Salt just until smooth and creamy, scraping the bowl so there are no lumps.

Whip the whites

In a clean, grease-free bowl, whisk the whites until they hold soft peaks and look glossy. Stop as soon as they stand up and still look silky; overbeating makes them dry and harder to fold.

Fold the cream

Fold the whipped whites into the mascarpone mixture in two additions with a spatula, using a gentle bottom-and-over motion so you keep as much air as possible. Keep folding only until the cream is uniform and billowy.

Mix the soak

Stir the cooled Strong Espresso with the remaining Marsala Wine in a shallow bowl or dish. The coffee should be fully cool so it doesn't melt the cream or make the biscuits fall apart too quickly.

Assemble layers

Working one at a time, quickly dip each Savoiardi into the coffee mixture for 1 to 2 seconds per side — they should be moistened, not soggy — then line them up in a single layer in your dish. Spread half the mascarpone cream over the biscuits, repeat with a second biscuit layer, and finish with the remaining cream, smoothing the top with a spatula.

Chill the tiramisu

Cover the dish and chill the tiramisu for 4 hours, until the cream is set and the biscuits have softened into a tender, cake-like layer.

Dust and serve

Right before serving, dust the top generously with Unsweetened Cocoa Powder through a fine sieve for an even finish. Slice or spoon into portions and serve cold.