Tiramisu
User Reviews
5
Tiramisu
Description
The Tiramisu recipe combines espresso mixed with coffee liqueur to soak ladyfingers just briefly, preserving their structure while infusing coffee flavor. The mascarpone filling is made by whisking mascarpone with a zabaglione prepared from egg yolks, marsala wine, and sugar, ensuring a creamy, custard-like base. Heavy cream whipped with vanilla extract is folded in to lighten the mixture. Ladyfingers are assembled with alternating layers of coffee soak and mascarpone cream. The dessert is chilled for several hours, allowing flavors to meld and the texture to set. The final touch is a dusting of cocoa powder, ideally applied just before serving to maintain the topping’s color and texture.
Its flavor is a balance between the bittersweet cocoa and coffee, the slight sweetness from the zabaglione and marsala, and the creamy mascarpone layer's smoothness. The brief soaking of ladyfingers prevents sogginess, keeping an appealing contrast between soft cake and creamy filling. Serving chilled enhances this refreshing contrast, making it suitable as an after-dinner dessert or for special occasions.
To best enjoy Tiramisu, allow it to chill at least six hours or overnight. The coffee mixture can be adjusted to taste, and alcohol can be omitted if desired. Trimming ladyfingers to fit your baking dish is acceptable. The recipe notes emphasize avoiding oversoaking the ladyfingers and suggest adding cocoa powder just before serving to retain its rich, dark color.
Ingredients
For the espresso mixture
- 3/4 cup (180g) espresso may not need it all
- 3 ounces (80g) coffee liqueur may not need it all
For the mascarpone filling
- 1 pound (454g) mascarpone room temperature
- 1/4 cup (60g) marsala wine dolce
- 6 large egg room temperature, yolk
- 3/4 cup (150g) granulated sugar
- 2 cups (480g) heavy whipping cream
- 2 teaspoons vanilla extract
For the tiramisu assembly
- 1/4 cup (22g) cocoa powder unsweetened
- 40 ladyfingers Savoiardi type
Instructions
For the espresso mixture
- In a shallow bowl combine the espresso and coffee liqueur and set aside.
For the mascarpone filling
- Add the mascarpone to a large bowl, whisk until light and set aside (about 30 seconds).
- Add the egg yolks, marsala, and sugar to a double boiler or glass bowl and whisk over a pot of simmering (not boiling) water to create a zabaglione. Be careful to not let the bottom of the bowl touch the water. Whisk the yolks and sugar over the heat until the combination has thickened and coats the back of a spoon (about 10 minutes). The temperature of the yolks should reach ~160f.
- Allow the zabaglione (yolk mixture) to cool for a few minutes, then add to the mascarpone and whisk until just combined.
- In a large mixing bowl, or the bowl of a stand mixer, add the heavy whipping cream and vanilla extract, beating on slow and gradually moving to high until the whipped cream has medium-stiff peaks taking care to not overmix.
- Fold half the whipped cream mixture into the mascarpone-zabaglione mixture, then add the remaining and gently whisk until just incorporated.
For the tiramisu assembly
- Dip both sides of the ladyfingers into the espresso mixture taking care to not oversoak and place them side by side in a 9x13 baking dish until 1 layer is formed. If needed, cut a few to fit so there are no gaps.
- Spoon half the mascarpone mixture onto the ladyfingers and smooth using a spatula. Sprinkle with a dusting of cocoa powder.
- Continue to the next layer, dipping and arranging the ladyfingers side by side. Once finishes, spoon and smooth the remaining mascarpone mixture on top, cover and set in the refrigerator for at least 6 hours, but overnight if possible.
- Right before serving, dust the tiramisu with the remaining cocoa powder. Using a sharp knife, slice into squares and serve. Enjoy!
Notes
- Soak ladyfingers briefly, about one second per side, to avoid sogginess.
- Leftover espresso and coffee liqueur are common; quantities can be adjusted to taste.
- Alcohol may be omitted from both the coffee soak and zabaglione for a non-alcoholic version.
- Adjust the number of ladyfingers to fit your baking dish, trimming if necessary.
- Allow Tiramisu to chill at least 6 hours, though an overnight rest improves flavor and texture.
- Apply the cocoa powder topping just before serving to keep its fresh color and avoid absorption into the filling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12slices
Amount Per Serving
Calories 445 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 445kcal | 22% |
| Carbohydrates | 59g | 20% |
| Protein | 11g | 22% |
| Fat | 17g | 26% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 202mg | 67% |
| Sodium | 88mg | 4% |
| Potassium | 116mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 34g | 68% |
| Calcium | 105mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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