dessertItalian

Tiramisu

Name: Tiramisu
Prep time: 30 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 500 g Mascarpone (cold); 4 pieces Egg yolks; 2 pieces Egg whites; 100 g Sugar; 300 g Savoiardi; 350 ml Strong espresso (cooled); 2 tbsp Marsala (optional); To taste Cocoa powder

Tiramisu—literally translating to 'pick-me-up' in Italian—is an iconic no-bake dessert featuring delicate savoiardi (ladyfinger biscuits) briefly dipped in strong espresso, layered with a cloud-like cream of mascarpone cheese, fresh egg yolks, and sugar, and finished with a dusting of bitter Dutch cocoa powder.

The ladyfingers must be dipped into espresso for barely one second per side; over-soaking results in a soggy base. The mascarpone is gently folded into a sabayon of egg yolks and sugar whipped until pale and ribbony, creating a luscious cream that sets cleanly upon refrigeration.

Chill in the refrigerator for at least 6 hours, ideally overnight. Dust with premium unsweetened dark cocoa powder just before slicing to maintain an attractive, velvet finish.

If you appreciate classic Italian dishes, you may also enjoy exploring our authentic Budino Di Ricotta.

Difficulty: mediumPrep: 30 minCook: 0 minServes 6

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Ingredients

Mascarpone (cold)500 g
Egg yolks4 pieces
Egg whites2 pieces
Sugar100 g
Savoiardi300 g
Strong espresso (cooled)350 ml
Marsala (optional)2 tbsp
Cocoa powderTo taste

Step-by-Step Instructions

6 steps

Interactive Cook Mode: Click any step or circle to check it off as you cook.

Step 1🥄 Mix

Whisk the yolks with half the sugar over a pan of boiling water, without touching the water, until pale and thick — about seven minutes. Take it off and cool to room temperature.

Step 2

Fold the cold mascarpone into the cooled yolks with a spoon rather than a mixer. A mixer breaks the fat and the cream turns grainy — the first place tiramisu usually fails.

Step 3

Whip the whites with the rest of the sugar to firm peaks and fold them into the cream in three additions, lifting from underneath.

Step 4🥄 Mix

Mix the coffee with the marsala. Dip each savoiardo for one second a side and lay them in a tight layer in the dish.

Step 5

Spread half the cream, level it, then repeat the biscuit and cream layers. Cover and refrigerate for at least six hours, better overnight.

Step 6

Dust with cocoa through a sieve right before serving. Do it in advance and the cocoa takes on moisture and goes blotchy.

👨‍🍳 Chef's Culinary Notes

Cultural Heritage

Tracing its modern heritage to Treviso in the Veneto region of northern Italy during the 1960s, tiramisu quickly spread across Italy and became a global benchmark of Italian pastry craftsmanship.

Dietary Substitutions

For an alcohol-infused variation, add two tablespoons of Marsala wine, dark rum, or coffee liqueur (Kahlúa) to the espresso. For pasteurized preparation, gently cook the egg yolks and sugar over a double boiler (bain-marie) before whipping with the mascarpone.

Chef Technique Tips

Always use genuine Italian Savoiardi rather than soft sponge cake biscuits; Savoiardi biscuits have a dry, porous sugar-crusted structure specifically engineered to absorb espresso without disintegrating.

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