Classic Tiramisu
Quick answer
- Active time
- 25 min
- Waiting
- See the steps
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 8
About this dish
Bitter espresso meets soft, rich mascarpone, and the contrast grows rounder the longer the dish rests in the fridge.
Read more
This classic version adds a spoonful of Marsala to the cooled coffee and whisks the yolks with sugar over simmering water before they meet the mascarpone and softly whipped cream. A heavy dusting of cocoa just before serving gives the last bitter note on top.
Ingredients
Instructions
- 1
Let 180 ml espresso cool completely, then stir in 1 tablespoon Marsala wine.
Pour the syrup into a shallow dish so each ladyfinger can touch the liquid briefly without soaking through.
- 2
Bring a little water to a gentle simmer and set a bowl over it.
Whisk 3 egg yolks with 60 g sugar for about 3 minutes, until the mixture turns pale, thicker, and smooth.
- 3
Loosen 250 g mascarpone until it is cool but no longer stiff.
Add the yolk cream in two portions, mixing gently after each addition until the base looks smooth with no visible lumps.
- 4
Whip 150 ml cold heavy cream only to soft peaks, about 70 percent whipped.
When the peak bends slightly at the tip, fold it into the mascarpone cream gently so the filling stays light.
- 5
Dip 120 g ladyfingers in the coffee syrup for about 1 second per side.
Arrange them tightly in the dish before they soften too much, then spread half of the cream evenly over the layer.
- 6
Repeat with the remaining ladyfingers and cream, then level the top with a spatula.
Refrigerate for at least 4 hours, preferably overnight, and dust with 1 tablespoon cocoa powder just before serving.
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