Tiramisu

Classic Italian tiramisu layers espresso-soaked ladyfingers with mascarpone cream and cocoa for a make-ahead dessert with rich coffee flavor.

Instructions

1. 1

   Whisk the egg yolks and 1/2 cup (100 g) of the sugar in a heatproof bowl until pale and slightly thickened, about 2 minutes. Set the bowl over a saucepan of barely simmering water and whisk constantly until the mixture reaches 160°F (71°C) and falls in thick ribbons, 6–8 minutes.

2. 2

   Remove the bowl from the heat and let the yolk mixture cool until just warm, 10–15 minutes, whisking occasionally. This prevents it from loosening the mascarpone.

3. 3

   Beat the chilled mascarpone in a large bowl on low speed until smooth, about 30 seconds. Add the cooled yolk mixture and beat just until combined; do not overmix.

4. 4

   Whip the chilled heavy cream with the remaining 1/4 cup (50 g) sugar in a clean bowl on medium speed until it forms medium-stiff peaks, 2–3 minutes. Fold it gently into the mascarpone mixture in two additions until no white streaks remain.

5. 5

   Stir the cooled espresso and coffee liqueur, if using, in a shallow dish. Quickly dip each ladyfinger for about 1 second per side, letting excess coffee drip away; the centers should remain firm.

6. 6

   Arrange half of the dipped ladyfingers in a single layer in an 8-inch (20-cm) square dish. Spread half of the mascarpone cream evenly over them, reaching into the corners.

7. 7

   Repeat with the remaining dipped ladyfingers and mascarpone cream, smoothing the top. Cover and refrigerate until fully set, at least 8 hours and preferably overnight.

8. 8

   Sift the cocoa powder evenly over the chilled tiramisu immediately before serving. Scatter the shaved dark chocolate over the top, then cut with a sharp knife and serve cold.

Tips for the Best Tiramisu

• Use crisp, dry ladyfingers rather than soft sponge fingers; they absorb the espresso without collapsing.
• Dip each cookie briefly. If the tiramisu turns watery, the ladyfingers were likely held in the coffee too long.
• Mascarpone can curdle if beaten aggressively or warmed. Keep it chilled and mix only until smooth.
• For an alcohol-free dessert, leave out the coffee liqueur; add 1/2 teaspoon (2 ml) vanilla extract to the cream if desired.
• Make tiramisu at least 8 hours ahead so the layers set and the coffee flavor mellows. Dust with cocoa only just before serving.
• For neat slices, chill overnight and wipe the knife clean between cuts.

Storage and Reheating

Cover and refrigerate tiramisu for up to 3 days. Because it contains mascarpone and eggs, keep it below 40°F (4°C) and do not leave it at room temperature for more than 2 hours. Freeze tightly wrapped portions for up to 1 month; thaw overnight in the refrigerator, though the texture may be slightly softer.

Frequently Asked Questions

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