Classic Tiramisu (Italian Coffee Mascarpone Dessert)

About This Recipe

Tiramisu — 'pick me up' — is the dessert that quietly conquered the world after Treviso pastry chef Roberto Linguanotto first served it at Le Beccherie restaurant in 1972. It is a no-bake assembly of crisp ladyfingers (savoiardi) briefly dipped in strong espresso and layered with a cloud of zabaglione folded with mascarpone and softly whipped egg whites or cream. There is no baking, no gelatin, no cornstarch — just eggs, sugar, mascarpone, espresso, savoiardi, and cocoa. The mascarpone must be full-fat Italian (Galbani is the standard reference) and the espresso must be properly extracted, not instant or filter — these two ingredients carry the dish. The cocoa dusting must be unsweetened Dutch-process. Tiramisu requires a minimum of 6 hours of refrigeration (overnight is far better) for the ladyfingers to soften from a dry biscuit into a moist cake-like layer and for the flavors to marry. Done properly, it tastes of espresso, vanilla, and something almost custard-like — the high-end Italian dessert that anyone with patience can make at home.

Ingredients

Serves 8

• 6 largevery fresh eggs, separated, at room temperature (pasteurized recommended)
• 120 gcaster sugar, divided
• 500 gmascarpone (Galbani or other Italian full-fat), at cool room temperature
• 2 tbspMarsala wine or dark rum (optional, traditional)
• 400 mlstrong espresso, freshly made and cooled to room temperature
• 2 tbspespresso liqueur (Kahlua or Tia Maria), optional
• 300 gsavoiardi (Italian ladyfingers — Balocco or Bonomi)
• 30 gunsweetened Dutch-process cocoa powder (Valrhona or Van Houten), for dusting
• 1 small piece70% dark chocolate, for shaving (optional)
• 1 pinchfine sea salt

Instructions

1. 1

   Brew the coffee

   Pull or brew about 400 ml of strong espresso. If you don't have an espresso machine, use a stovetop moka pot — this is what most Italian home cooks use. Stir in the espresso liqueur if using, and let cool to room temperature. Pour into a wide shallow dish.

   Never use hot coffee — it dissolves the ladyfingers instantly into mush.

2. 2

   Make the zabaglione

   Whisk the egg yolks with 80 g of the sugar in a heatproof bowl over (not touching) a pot of barely simmering water. Whisk continuously for 5–6 minutes until pale, thick, and tripled in volume — it should leave a ribbon when the whisk is lifted. Whisk in the Marsala. Cool to room temperature.

3. 3

   Fold in the mascarpone

   Add the mascarpone to the cooled zabaglione in three additions, gently whisking each time. The cream should be smooth and pourable but hold its shape on a spoon. Don't overbeat — mascarpone curdles if abused.

   If the mascarpone is fridge-cold, the mixture will seize. Always start at cool room temperature.

4. 4

   Whip the whites

   In a clean, dry bowl, whisk the egg whites with the pinch of salt until soft peaks form. Add the remaining 40 g sugar in a slow stream and whisk to stiff, glossy peaks. The whites give tiramisu its airy texture.

5. 5

   Combine

   Fold one-third of the whites into the mascarpone mixture to lighten it. Then fold in the remaining whites in two additions with a wide rubber spatula — over the top, down the side, turn the bowl, repeat. Stop the moment no white streaks remain.

6. 6

   Dip and layer

   Dip each savoiardi in the coffee for ONE second per side — no more. They should be moistened but not waterlogged. Lay them in a single layer in a 20×30 cm glass or ceramic dish, breaking some to fit the edges. Spread half the mascarpone cream over the top in an even layer.

7. 7

   Second layer and chill

   Repeat with a second layer of coffee-dipped savoiardi and the remaining mascarpone cream, smoothing the top with an offset spatula. Cover with cling film (not touching the surface) and refrigerate at least 6 hours, ideally overnight.

8. 8

   Finish and serve

   Just before serving, dust the entire surface generously with cocoa powder through a fine sieve. Shave a little dark chocolate over the top if desired. Cut into squares with a hot wiped knife and lift out with a wide spatula.

Variations

• •

  Tiramisu al limoncello — replace coffee with limoncello-spiked lemon syrup, omit cocoa, top with candied lemon. A Sorrento variation.

• •

  Tiramisu al pistacchio — fold pistachio paste into the mascarpone and top with crushed Bronte pistachios instead of cocoa.

• •

  Strawberry tiramisu — use strawberry purée instead of coffee, layer with macerated strawberries, omit cocoa.

• •

  Gluten-free — use GF ladyfingers (Schar makes them) and proceed identically.

Storage

Refrigerate covered up to 3 days — tiramisu actually peaks on day 2 as the flavors marry. After day 3 the ladyfingers begin to dissolve into the cream. Do not freeze; the mascarpone breaks.

Frequently Asked Questions