Tiramisu
A classic Italian dessert made with layers of coffee-soaked ladyfingers and a rich mascarpone cream, perfect for any occasion.
Ingredients
Mascarpone Cream Option 1
- 16 oz Mascarpone cheese, cold from the fridge (recommended Galbani)
- 4 pieces egg yolks
- 2/3 cup granulated or caster sugar (divided into 2 portions if using egg whites)
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 1/2 cup heavy cream, chilled
Mascarpone Cream Option 2
- 4 pieces egg whites
Layering Ingredients
- 30-36 pieces ladyfingers
- 1 1/2 cup strong black coffee, room temperature
- 2 tbsp cocoa powder for dusting
Instructions
Mascarpone Cream Preparation - Option 1
- In a mixing bowl, beat the cold heavy cream until soft peaks form.
- In another bowl, whisk the egg yolks, sugar, vanilla, and salt until thick and pale.
- Gently fold the mascarpone cheese into the egg yolk mixture until smooth.
- Carefully fold in the whipped cream until combined.
Mascarpone Cream Preparation - Option 2
- Beat the egg whites in a clean bowl until stiff peaks form.
- In a separate bowl, whisk the egg yolks, sugar, vanilla, and salt until pale and thick.
- Fold the mascarpone cheese into the egg yolk mixture until smooth.
- Carefully fold in the beaten egg whites until well combined.
Assembly and Serving
- Dip each ladyfinger briefly into the coffee, ensuring they soak but do not fall apart.
- Layer soaked ladyfingers in the bottom of a dish.
- Spread half of the mascarpone mixture over the ladyfingers.
- Repeat with another layer of dipped ladyfingers and the rest of the mascarpone mixture.
- Dust the top with cocoa powder using a fine sieve.
- Cover and refrigerate for at least 4 hours or overnight to set.
Notes
Serve chilled. Decorate with extra cocoa powder or chocolate shavings. Pairs beautifully with espresso or dessert wine. Store leftovers in an airtight container in the refrigerator for 3-4 days; flavors improve over time.