Classic Italian Tiramisu
Indulge in this iconic Italian dessert featuring layers of coffee-soaked ladyfingers and a rich, airy mascarpone cream, dusted with cocoa powder. It's a perfect balance of sweet, bitter, and creamy textures.
Ingredients
- Large Eggs 3 whole
- Granulated Sugar 75 g
- Mascarpone Cheese 250 g
- Strong Brewed Coffee (cooled) 240 ml
- Ladyfingers (Savoiardi) 150 g
- Unsweetened Cocoa Powder 2 tbsp
- Marsala Wine (optional) 30 ml
How to Cook
- Separate the egg yolks and whites into two separate medium-sized, clean bowls. Ensure no yolk gets into the whites.
- In a small saucepan, bring about an inch of water to a simmer over medium heat. Place the bowl with egg yolks and granulated sugar over the simmering water (creating a double boiler), ensuring the bottom of the bowl does not touch the water. Whisk continuously for 5 minutes until the mixture is pale yellow, thick, and reaches a temperature of 70°C (160°F). This pasteurizes the yolks.
- Remove the yolk mixture from the heat and continue whisking for another 2-3 minutes until it cools slightly and becomes even thicker. Set aside to cool completely.
- In a separate bowl, using an electric mixer, beat the egg whites until stiff peaks form. Be careful not to overbeat.
- In a large bowl, gently whisk the mascarpone cheese until smooth. Gradually fold the cooled egg yolk mixture into the mascarpone until fully combined.
- Carefully fold the stiffly beaten egg whites into the mascarpone-yolk mixture in two additions, using a spatula. Fold gently to maintain the airiness of the cream.
- In a shallow dish, combine the cooled strong brewed coffee with Marsala wine, if using. Quickly dip each ladyfinger into the coffee mixture for just 1-2 seconds per side; do not let them get soggy.
- Arrange a single layer of dipped ladyfingers at the bottom of an 8x8 inch (20x20 cm) dish or a similar-sized loaf pan. Spread half of the mascarpone cream mixture evenly over the ladyfingers.
- Add another layer of dipped ladyfingers, then top with the remaining mascarpone cream, spreading it smoothly. Cover the dish with plastic wrap.
- Refrigerate the Tiramisu for at least 4 hours, or preferably overnight, to allow the flavors to meld and the dessert to set properly.
- Before serving, generously dust the top of the Tiramisu with unsweetened cocoa powder using a fine-mesh sieve.