Tiramisu
A classic Italian dessert layered with ladyfingers, coffee syrup, and mascarpone cream, chilled and dusted with cocoa powder before serving.
Ingredients
Eggs (for the ladyfingers)
2 (about 100 g)
Caster sugar (for the ladyfingers)
30 g
Cake flour (for the ladyfingers)
60 g
Caster sugar (for the meringue)
30 g
Powdered sugar
to taste
Eggs (for the cream)
2 (about 100 g)
Caster sugar (for the cream)
15 g
Italian Marsala wine
30 ml
Mascarpone cheese
150 g
Heavy cream
60 ml
Caster sugar (for the meringue)
15 g
Espresso (for the coffee syrup)
70 ml
Coffee liqueur (for the coffee syrup)
20 ml
Italian Marsala wine (for the coffee syrup)
20 ml
Cocoa powder
to taste
Espresso bean powder
to taste
Instructions
1
Make the ladyfingers
Whisk the egg yolks with sugar until pale and fluffy. Whisk the egg whites with sugar to form a stiff meringue. Fold the meringue into the yolks, sift in the cake flour, and gently fold until just combined, then transfer the batter to a piping bag. Pipe 5 cm long strips onto a baking sheet, dust twice with powdered sugar, and bake at 190°C (375°F) for about 10 minutes.
2
Make the sabayon
Whisk the egg yolks with the sugar and Marsala wine over a bain-marie using water hotter than 80°C (175°F) until the mixture becomes thick and ribbon-like, then cool it over an ice bath.
3
Make the coffee syrup
Stir the coffee liqueur and Marsala wine into the cooled espresso to combine.
4
Make the mascarpone cream
Gradually fold the cooled sabayon into the mascarpone cheese. Whip the heavy cream to soft peaks (about 80% whipped) and whip the egg whites with sugar to a stiff meringue. Fold the whipped cream and the meringue into the mascarpone mixture in batches until smooth and evenly combined.
5
Assemble the tiramisu
Briefly dip both sides of each ladyfinger in the coffee syrup and arrange a layer in the bottom of a baking dish. Spread a layer of the mascarpone cream over them, then add another layer of dipped ladyfingers and top with the remaining cream. Tap the dish gently on the counter to release any trapped air bubbles.
6
Chill and decorate
Dust the top generously with cocoa powder and sprinkle with the espresso bean powder. Cover tightly with plastic wrap and refrigerate for 2–3 hours, until the cocoa has moistened slightly.
