Tiramisu
Espresso-soaked ladyfingers layered with mascarpone cream and dusted with cocoa. Italy's most beloved no-bake dessert, better after a night in the fridge.
Peek at the ingredients
Ingredients 10 ingredients
- 1.5 cups heavy cream, cold
- 16 oz mascarpone cheese, room temperature
- 4 egg yolks
- 3/4 cup sugar
- 1 tsp vanilla extract
- 1.5 cups strong espresso, cooled
- 3 tbsp coffee liqueur (optional)
- 24 to 30 ladyfingers (savoiardi)
- Unsweetened cocoa powder, for dusting
- Dark chocolate shavings (optional)
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Method
- 1
Whisk the egg yolks and sugar in a heatproof bowl set over simmering water. Beat constantly for 8 to 10 minutes until pale, thick, and tripled in volume. This is a zabaglione. Remove from heat and cool slightly.
- 2
Beat the mascarpone with the vanilla until smooth. Fold in the cooled zabaglione gently until just combined.
- 3
In a separate bowl, whip the cold heavy cream to soft peaks. Fold it into the mascarpone mixture in two additions, keeping as much air as possible.
- 4
Stir the coffee liqueur into the cooled espresso. Pour into a shallow dish.
- 5
Dip each ladyfinger for exactly 1 second per side. No longer, or they disintegrate. Line the bottom of a 9x9 dish with a single layer.
- 6
Spread half the mascarpone cream over the ladyfingers in an even layer.
- 7
Repeat with a second layer of dipped ladyfingers and the remaining cream. Smooth the top.
- 8
Cover and refrigerate at least 8 hours, preferably overnight. Dust generously with cocoa powder just before serving.
