Tiramisu
User Reviews
4.9
Tiramisu
Description
The Classic Tiramisu uses cold egg yolks cooked gently with sugar, alcohol, and salt in a bain-marie to form a thick custard that cools to a rich base. This custard is folded into a mixture of mascarpone cheese, whipped heavy cream, and vanilla to create a light but creamy filling. Ladyfingers are dipped quickly in a strong coffee and liqueur mix to absorb flavor without becoming soggy.
The tiramisu is assembled by layering the soaked ladyfingers with the mascarpone filling in a dish, then chilled to allow the flavors to meld and set. Before serving, it is dusted with cocoa powder and dark chocolate shavings for texture and a bitter note to balance the sweetness.
This dessert benefits from resting at least 8 hours in the refrigerator, which develops flavor and softens textures. It can be made ahead, covered with plastic wrap, and refrigerated until ready. To omit alcohol, substitute vanilla extract in the filling and extra coffee in place of Kahlúa in the dipping liquid.
Ingredients
For the filling:
- 4 egg cold, large yolks
- 1/2 cup granulated sugar 100 grams
- 2 tablespoons Kahlúa or rum
- ¼ teaspoon salt fine sea salt
- 1 ounce mascarpone cheese
- 1/2 cup heavy cream cold, 119 grams
- 1 teaspoon vanilla bean paste (or vanilla extract)
For assembly:
- 1 1/2 cups brewed coffee at room temperature, strongly brewed or espresso
- ¼ cup Kahlúa or rum
- 1 ounce ladyfingers
For topping:
- 1 teaspoon Dutch-process cocoa powder or unsweetened cocoa powder
- dark chocolate shaved
Instructions
Make the filling:
- Make an ice bath by filling a large mixing bowl with ice cubes and a little water.
- In a medium heatproof bowl, whisk together the egg yolks, sugar, alcohol, and salt. Set the bowl over a small saucepan of simmering water, making sure the bowl isn’t touching the water. Cook, whisking constantly, until the mixture lightens in color and thickens in texture, about 6 to 7 minutes. Carefully remove the hot bowl from the pot and place into the ice bath, being careful not to splash water inside. Let cool completely, whisking occasionally. Mixture will thicken as it cools.
- While the mixture cools, combine the mascarpone, heavy cream, and vanilla in the bowl of an electric mixer fitted with the whisk attachment. Beat until medium peaks form. Gently fold the cooled egg yolk mixture into the whipped cream mixture until just combined.
Assemble the tiramisu:
- In a small bowl, combine the coffee and alcohol. Quickly dip each ladyfinger into the mixture (don’t allow to soak) then place in an even layer on the bottom of an 8 by 8-inch baking dish. Push in and break up any ladyfingers as necessary to create an even layer.
- Spoon half of the filling mixture across the ladyfingers, smoothing with a spatula. Repeat with a second layer of ladyfingers and remaining mascarpone cream.
- Cover and chill for at least 8 hours but preferably overnight.
Add topping:
- When ready to serve, dust the tiramisu with cocoa powder. Sprinkle with chocolate shavings. Refrigerate leftovers in an airtight container for up to 2 days.
Notes
- Choose ladyfingers by weight (around 7 oz) rather than count for consistent layering thickness.
- Tiramisu should chill for at least 8 hours, preferably overnight, to develop flavor and texture.
- To make alcohol-free, use vanilla extract in the filling and extra coffee in place of Kahlúa.
- Alessi or Savoiardi brands are recommended for ladyfingers due to their size and texture.
User Reviews
Overall Rating
4.9
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