Classic Tiramisu
Layers of coffee-soaked ladyfingers and creamy mascarpone dusted with cocoa powder.
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Ingredients
- 16 oz Mascarpone cheese
- 6 pieces Large egg yolks
- 3/4 cup Granulated sugar
- 1 1/4 cups Heavy whipping cream
- 40 pieces Savoiardi (Ladyfingers)
- 1 1/2 cups Strong brewed espresso (room temperature)
- 2 tablespoons Marsala wine or dark rum(optional)
- 1/4 cup Unsweetened cocoa powder
- 1 teaspoon Vanilla extract
- 1 pinch Salt
Instructions
- 1
Whisk egg yolks and sugar in a heat-proof bowl over a pot of simmering water (double boiler) for 10 minutes until pale and thick.
- 2
Remove from heat and let the yolk mixture cool slightly, then fold in the mascarpone cheese until smooth and incorporated.
- 3
In a separate bowl, whip the heavy cream with vanilla extract until stiff peaks form.
- 4
Gently fold the whipped cream into the mascarpone mixture using a spatula to keep the texture light and airy.
- 5
Combine the espresso and Marsala wine in a shallow bowl; quickly dip each ladyfinger into the liquid (1 second per side) so they are soaked but not falling apart.
- 6
Arrange a single layer of soaked ladyfingers in the bottom of a 9x9 inch baking dish.
- 7
Spread half of the mascarpone cream over the ladyfingers, then repeat with a second layer of soaked ladyfingers and the remaining cream.
- 8
Cover and refrigerate for at least 6 hours (preferably overnight), then dust generously with cocoa powder just before serving.
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