Classic Tiramisu
Desserts · Serves 12 · Prep 35 min · Cook 10 min · Total 45 min
Coffee-soaked ladyfingers layered with a light mascarpone cream and finished with a heavy dusting of cocoa. The yolks are gently cooked into a silky custard first, and the whole thing needs a night in the fridge, which makes it the ideal dinner-party dessert.
Ingredients
- 6 large egg yolks
- 2/3 cup granulated sugar
- 1/4 cup dry Marsala or dark rum, plus 2 tbsp for the coffee
- 16 oz mascarpone, cold
- 1 1/4 cup heavy cream, cold
- 1 1/2 cup strong brewed espresso or very strong coffee, cooled
- 14 oz Italian ladyfingers (savoiardi), about 40
- 2 tbsp unsweetened cocoa powder
- 1 oz dark chocolate, shaved (optional)
Steps
- Set a heatproof bowl over a pot of barely simmering water (the bowl shouldn't touch the water). Whisk the yolks, sugar and 1/4 cup Marsala constantly until thick, pale and falling in ribbons, and an instant-read thermometer shows 160°F, 6 to 8 minutes. Take it off the heat and let it cool to room temperature, whisking now and then.
- In a large bowl, beat the mascarpone just until smooth. Fold in the cooled yolk mixture.
- Whip the cream to medium-stiff peaks and fold it into the mascarpone mixture in two additions until no streaks remain.
- Stir the coffee and the remaining 2 tbsp Marsala in a shallow dish. Dip the ladyfingers one at a time, about 1 second per side (any longer and they go soggy), and lay them snugly in a single layer in a 9x13-inch dish.
- Spread half the cream over the ladyfingers. Dip and layer the rest of the ladyfingers, then top with the remaining cream and smooth it out.
- Cover and refrigerate for at least 6 hours, ideally overnight. Just before serving, dust heavily with cocoa through a fine sieve and scatter with shaved chocolate.