Description
This classic Italian Tiramisu recipe combines rich mascarpone cream, espresso-soaked ladyfinger cookies, and a dusting of cocoa powder to create a luscious layered dessert. The egg yolks are gently double-boiled with sugar to create a smooth custard base, mixed with mascarpone and whipped cream for a light yet creamy texture. Perfectly chilled overnight, this Tiramisu offers a decadent balance of flavors and is ideal for special occasions or an elegant finish to any meal.
Ingredients
Scale
Creme Base
- 6 large egg yolks
- 1/2 cup granulated sugar
- 1 (16-oz) tub mascarpone cheese
- 2 cups heavy whipping cream
- 2 pasteurized egg whites (optional)
Assembly
- 2 cups espresso or very strong coffee
- 4 tablespoons Marsala wine or dark rum
- 50 ladyfinger cookies
- 2 tablespoons unsweetened cocoa powder
Instructions
- Double boil egg yolks: Whisk together the egg yolks and granulated sugar in a heat-safe bowl. Place the bowl over a pan with simmering water, ensuring the bowl does not touch the water. Simmer while whisking constantly for 5 to 10 minutes until the mixture thickens slightly and lightens in color, reaching 160°F. Remove from heat and let it cool for 5 minutes.
- Combine egg yolks and mascarpone: Transfer the cooled egg yolk mixture to a large mixing bowl and add the mascarpone cheese. Use a whisk (not an electric mixer) to gently mix until smooth and fully combined.
- Fold in whipped cream (and optionally egg whites): Whip the heavy cream to medium peaks. If using, whip the pasteurized egg whites to stiff peaks separately. Carefully fold the whipped cream into the mascarpone mixture. If using egg whites, fold in one-third first to loosen the mixture, then gently fold in the remaining two-thirds without deflating.
- Assemble and chill: In a shallow dish, mix the espresso or strong coffee with Marsala wine or dark rum. Quickly dip each ladyfinger into the coffee mixture (do not soak to avoid sogginess) and evenly arrange a layer of dipped ladyfingers in a 9×13 inch pan. Spread half of the mascarpone cream over this layer. Repeat the process with another layer of dipped ladyfingers and the remaining mascarpone cream. Cover and refrigerate for at least 6 hours, preferably overnight, to allow flavors to meld and the dessert to set properly.
- Serve: Just before serving, dust the top generously with unsweetened cocoa powder for a beautiful finish and rich chocolate flavor.
Notes
- Ensure you do not soak the ladyfinger cookies too long in the coffee mixture, as they can become soggy and weaken the structure of the dessert.
- Use pasteurized eggs if consuming raw or lightly cooked eggs to ensure food safety.
- For stronger coffee flavor, use espresso rather than brewed coffee.
- The dessert is best prepared a day ahead to allow flavors to fully develop.
- Optionally, you can substitute Marsala with dark rum or even coffee liqueur like Kahlúa for variation.
