Description
This classic Italian Tiramisu recipe features a creamy and airy mascarpone mixture layered with coffee-soaked ladyfingers, dusted with cocoa powder for a decadent dessert that’s perfect for any occasion. Two options for the mascarpone cream are provided: one using whipped heavy cream for a rich texture, or an alternative with egg whites for a lighter version. The dessert requires chilling for several hours to allow flavors to meld beautifully.
Ingredients
Mascarpone Cream (Option 1 with Heavy Cream)
- 16 oz Mascarpone cheese (450g), cold from the fridge
- 4 egg yolks
- 2/3 cup granulated or caster sugar (133g)
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 1/2 cup heavy cream, chilled (360g)
Mascarpone Cream (Option 2 with Egg Whites)
- 16 oz Mascarpone cheese (450g), cold from the fridge
- 4 egg yolks
- 2/3 cup granulated or caster sugar (133g), divided into two 1/3 cup portions
- 1 tsp vanilla extract
- 1/4 tsp salt
- 4 egg whites
Other Ingredients
- 30-36 ladyfingers
- 1 1/2 cup strong black coffee, room temperature (360g)
- 2 tbsp cocoa powder, for dusting
Instructions
- Prepare Mascarpone Cream (Option 1 with Heavy Cream): Whisk the mascarpone cheese on medium speed for 30-60 seconds until creamy. Set aside.
- Make Egg Yolk Mixture: In a heat-proof bowl, combine egg yolks and 2/3 cup sugar. Set over a double boiler with simmering water; whisk on medium-high speed for exactly 2 minutes until light and fluffy, then remove from heat carefully to avoid graininess.
- Combine with Mascarpone: Pour egg yolk mixture into the mascarpone cheese. Add salt and vanilla, then whisk on medium speed just until combined, scraping down the bowl halfway. Avoid overmixing.
- Whip Heavy Cream: In a separate bowl, whip chilled heavy cream to medium stiff peaks. Do not overwhip.
- Fold Cream Into Mascarpone Mixture: Add whipped cream in 2-3 additions, folding gently with a rubber spatula to keep the mixture airy and light.
- Prepare Mascarpone Cream (Option 2 with Egg Whites): Whisk mascarpone cheese on medium speed for 30-60 seconds and set aside.
- Make Egg Yolk Mixture: In a heat-proof bowl, whisk egg yolks with 1/3 cup sugar over double boiler for 2 minutes until fluffy, then remove from heat.
- Combine with Mascarpone: Pour egg yolk mixture on mascarpone cheese, add salt and vanilla, whisk just until combined.
- Prepare Meringue: In a clean bowl, whisk egg whites with remaining 1/3 cup sugar over a double boiler, whisking continuously until the mixture reaches 160°F (71°C), about 5-8 minutes. Remove from heat and whisk until glossy, stiff peaks form.
- Fold Meringue Into Mascarpone Mixture: Add meringue in 2-3 portions, folding gently to keep air in the mixture.
- Dip Ladyfingers: Pour room temperature coffee into a wide bowl. Quickly dip each ladyfinger on both sides, avoiding saturation.
- Assemble Tiramisu: Place a layer of soaked ladyfingers in the bottom of an 8×9.5-inch rectangular dish.
- Add Mascarpone Cream Layer: Spread half the mascarpone cream evenly over the ladyfingers.
- Repeat Layers: Add another layer of dipped ladyfingers followed by the remaining mascarpone cream.
- Chill: Cover and refrigerate for at least 6 hours or ideally overnight to set.
- Serve: Before serving, sift cocoa powder evenly over the top. Cut into slices and enjoy.
Notes
- Ensure the coffee is at room temperature to prevent soggy ladyfingers.
- Avoid overwhisking the mascarpone and cream as it can become grainy or too dense.
- If using the egg white version, make sure to cook whites to 160°F to eliminate risk of raw eggs and create a stable meringue.
- Use good quality mascarpone cheese like Galbani for best results.
- The dessert requires at least 6 hours chilling; overnight is best for flavor development.
- Ladyfingers absorb coffee quickly – do a quick dip to avoid sogginess.
