Desserts
Tiramisu
Classic tiramisu with mascarpone, espresso and ladyfingers. Serves 8: 40 minutes of work and 6 hours of chilling.
- Total time
- 400 min
- Servings
- 8
- Difficulty
- Medium
- Cuisine
- Italian
Ingredients
For the cream
For assembling
Method
Prepare the ingredients
Brew 300 ml espresso and let it cool. Separate the 4 eggs and gather the remaining ingredients.
Cook the yolks with the sugar
Put the 4 yolks and 100 g sugar in a heatproof bowl over a pot of barely simmering water, with the water not touching the bowl. Whisk constantly for 8 to 10 minutes, until the mixture is pale, thick and very hot.
Add the mascarpone
Take the bowl off the heat and let it cool for a few minutes, whisking now and then. Add 500 g mascarpone and mix until smooth.
Fold in the whipped cream
Whip 200 ml very cold cream to soft peaks and fold it into the cream with a spatula, using gentle folding motions.
Dip the ladyfingers
Dip each ladyfinger in the cold coffee for one second per side, just enough to moisten it without letting it fall apart.
Assemble the first layer
Arrange 12 dipped ladyfingers in the bottom of a dish of about 20 × 30 cm and cover them with half of the cream.
Assemble the second layer
Make another layer with the other 12 dipped ladyfingers, cover with the rest of the cream and smooth the top.
Chill and finish
Cover the dish and chill for at least 6 hours. Just before serving, dust 2 tablespoons of unsweetened cocoa over the top through a sieve.
The step photos are illustrative.
Notes
Nutrition facts
1 serving (1/8 of the recipe)
- Protein
- 7.2 g
- Carbohydrates
- 36 g
- Fat
- 39.9 g
- Sodium
- 53 mg
Estimate per serving. Mascarpone and ladyfingers are calculated with approximate values for store-bought products; they vary by brand.
Reference source: USDA FoodData Central — SR Legacy (2018)
For general information only; it does not replace advice from a qualified health or nutrition professional.
About this recipe
Tiramisu is made by cooking egg yolks and sugar over a water bath, folding in mascarpone and whipped cream, and layering this cream with ladyfingers dipped in coffee. It chills for at least 6 hours and is finished with unsweetened cocoa on top.
It takes 30 minutes of prep, 10 minutes of cooking and 6 hours of chilling. It serves 8.
Frequently asked questions
Does tiramisu contain raw egg?
No. The yolks are cooked with the sugar over a water bath until the mixture is very hot and thick. Still, use fresh eggs and always keep the dessert in the fridge.
How long should tiramisu rest?
At least 6 hours in the fridge. Overnight, the ladyfingers soften evenly and the flavor is rounder.
Can tiramisu be frozen?
Yes, for up to 1 month, well covered and without cocoa. Thaw it in the fridge for about 8 hours and dust the cocoa on just before serving.
