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Desserts

Tiramisu

TIME

4 hours 30 minutes

DIFFICULTY

Medium

SERVINGS

4

CALORIES

430 kcal

CARBS

32 g

PROTEIN

8 g

FAT

28 g

Z Tiramisu

About this recipe

Tiramisu is a modern Italian dessert widely associated with Treviso, where it was served at Le Beccherie in the early 1970s; claims about its precise birthplace remain debated. This version layers coffee-dipped ladyfingers with mascarpone cream and cocoa.

WHY YOU’LL LOVE IT

A rich mascarpone cream balanced with bold coffee and cocoa. The ladyfingers soften into tender, distinct layers. Make it ahead and chill until ready to serve.

Ingredients

  • 8 oz mascarpone cheese, room temperature (225 g)
  • 2 large egg yolks
  • 1/4 cup granulated sugar (50 g)
  • 1 tablespoon sweet Marsala wine (15 ml), for the cream
  • 5/8 cup hot water (150 ml)
  • 2 tablespoons instant espresso powder (about 10 g)
  • 2 tablespoons sweet Marsala wine (30 ml), for the coffee mixture
  • 3 1/2 oz crisp ladyfingers, such as Savoiardi (100 g)
  • 1 tablespoon unsweetened cocoa powder (5 g), for dusting

Preparation

  1. Stir the hot water and espresso powder together until dissolved. Mix in 2 tablespoons of Marsala and let the coffee mixture cool completely.
  2. Set a heatproof bowl over a saucepan of gently simmering water, making sure the bowl does not touch the water. Whisk the egg yolks, sugar, and 1 tablespoon Marsala constantly until pale, thick, and 160°F (71°C).
  3. Remove the bowl from the heat and whisk the yolk mixture for about 1 minute as it cools slightly. Whisk in the mascarpone a little at a time until smooth.
  4. Briefly dip each ladyfinger into the cooled coffee mixture, about 1–2 seconds per side. Arrange half in a small serving dish or divide among 4 glasses.
  5. Spread half of the mascarpone cream over the ladyfingers. Add a second layer of dipped ladyfingers, then spread the remaining cream on top.
  6. Cover and refrigerate for at least 4 hours. Dust with cocoa powder just before serving.

Tips:

  • Dip the ladyfingers quickly; soaking them too long can make the layers mushy.
  • Use a thermometer to check that the yolk mixture reaches 160°F (71°C).
  • For an alcohol-free version, replace the Marsala with an equal amount of cooled coffee.

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