Classic Tiramisu
Savoiardi dipped in espresso, layered with a mascarpone cream made from yolks cooked to a safe 71°C (160°F) and whipped cream, then chilled overnight and dusted with cocoa.
Ingredients
- 5 large egg yolks
- 100 g granulated sugar ½ cup
- 2 tbsp Marsala or water 30 ml
- 450 g mascarpone 16 oz / 2 cups, cold
- 300 ml heavy cream (35–40% fat) 1 ¼ cups, cold
- 1 tsp vanilla extract optional
- 360 ml strong espresso or very strong coffee 1 ½ cups, cooled
- 2 tbsp Marsala, dark rum or coffee liqueur 30 ml, optional
- about 24 crisp savoiardi ladyfingers 200 g / 7 oz
- 2–3 tbsp unsweetened cocoa powder
- 30 g dark chocolate 1 oz, finely grated, optional
Instructions
- Mix the cooled coffee with the alcohol, if using, in a shallow dish.
- Whisk the yolks, sugar and Marsala in a heatproof bowl over barely simmering water, whisking constantly 5–7 minutes until pale, thick, ribboning and 71°C (160°F). Whisk off the heat 1 minute, then cool about 15 minutes.
- Stir the mascarpone smooth, then stir in the cooled yolk mixture and vanilla just until blended.
- Whip the cream to soft-to-medium peaks and fold it into the mascarpone mixture in two additions.
- Dip each ladyfinger in the coffee for about 1 second per side and lay half in one tight layer in the dish.
- Spread over half the cream. Repeat with the remaining ladyfingers and cream.
- Cover and refrigerate at least 6 hours, ideally overnight.
- Just before serving, dust with cocoa through a fine sieve and add the grated chocolate.
Notes
Traditional raw-egg version: use 4 large pasteurised eggs. Beat the yolks with 75 g sugar, beat in 500 g mascarpone, then fold in the whites whipped to firm peaks with the remaining 25 g sugar. Omit the cream.
Raw eggs are not recommended for pregnant people, young children, older adults or anyone immunocompromised unless the eggs are pasteurised (or British Lion-marked in the UK).
Alcohol-free: leave out the Marsala and liqueur; use water with the yolks.
Storage: fridge up to 3 days; freeze undusted up to 1 month and thaw overnight in the fridge. Don't leave at room temperature for more than 2 hours.