- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 520 kcal
Quick summary
“Classic tiramisu is the quintessential Italian dessert, alternating layers of ladyfingers soaked in strong coffee with a velvety mascarpone cheese and aerated egg cream, dusted with bitter cocoa. It is worth preparing for the harmony between the stimulating bitterness of coffee and the unctuous richness of artisanal mascarpone.”
What you need to know
- Beat the egg yolks with sugar until they form a light, voluminous, and fluffy zabaglione before folding in the mascarpone cheese.
- Dip the ladyfinger cookies in cold coffee with extreme speed (one second per side) to moisten without soaking.
- Incorporate the whipped egg whites delicately with circular movements from bottom to top to ensure a light and structured cream.
Ingredients
Main
- 200g of ladyfinger biscuits
- 400g of mascarpone cheese
- 4 eggs
- 100g of sugar
- 100ml of strong coffee
- 2 tablespoons cocoa powder
- 1 tablespoon of coffee liqueur (optional)
Instructions
Principal
- Start by making the coffee and set aside to cool.
- In a large bowl, separate the egg whites from the yolks.
- Beat the yolks with the sugar until you get a light and fluffy cream.
- Incorporate the mascarpone cheese into the egg yolk cream, mixing delicately.
- Beat the egg whites and add to the mascarpone mixture, being careful not to lose the aeration.
- Add the coffee liqueur, if desired, and mix again.
- On a plate, quickly moisten the cookies in the coffee and arrange them at the bottom of the mold.
- Spread a layer of the mascarpone cream over the cookies.
- Repeat the process with another layer of cookies and more cream.
- Finish by sprinkling cocoa powder on top.
- Refrigerate for at least 4 hours before serving.
Chef's tips
- Use very strong coffee, cold or at room temperature; hot coffee melts the cookies and softens the cream fat.
- 100% cocoa powder should be sifted abundantly over the surface just before serving so it doesn't get damp in the refrigerator.
- Let rest in the refrigerator for at least 4 to 6 hours so the cookies absorb the moisture of the cream and the flavors merge.
Variations
- Pasteurized Tiramisu: beat the egg yolks and sugar in a gentle bain-marie until they reach 70 ºC before incorporating the mascarpone.
- Red fruit Tiramisù: replace the coffee infusion with thin strawberry and lemon syrup and add fruits between the layers.
- Touch of dark chocolate shavings: interleave thick shavings of chopped dark chocolate between the cream layers.
Substitutions
- Mascarpone cheese: in the absence, mix 300g of traditional softened cream cheese with 100ml of whipped heavy cream.
- Ladyfinger cookies: use ladyfingers with crystallized sugar or thin slices of firm, slightly dried sponge cake.
- Coffee liqueur: replace with dry Marsala wine (the most traditional Italian option), cognac, dark rum, or omit the alcohol.
How to store
Store the tray sealed with plastic wrap under refrigeration for up to 3 days. Always keep it well chilled so that the cream maintains its creamy support without running when cutting the portions.
Can it be frozen?
It can be frozen assembled in the pan without the cocoa topping for up to 30 days well protected with aluminum foil. Thaw in the refrigerator for about 6 to 8 hours before sprinkling the cocoa and serving.
What to serve with
Serve accompanied by a shot of Amaretto liqueur, sweet dessert wine like Vin Santo, or a cup of pure espresso. Crispy almond cookies complement the softness of the sweet.
Frequently asked questions
How to prevent the bottom of the tray from having accumulated liquid?
Dip the ladyfingers in the coffee for only 1 second; they should retain their firm shape and absorb the remaining moisture from the cream during the rest.
Can I prepare tiramisu without raw eggs?
Yes, you can pasteurize the yolks in a bain-marie with the sugar up to 70 ºC or replace the whipped egg whites with fresh heavy cream whipped into firm whipped cream.
Why is it fundamental to use mascarpone cheese?
Mascarpone has a high milk fat content and neutral mild flavor that gives the inimitable silky and velvety consistency of authentic tiramisu.
Can I use chocolate milk powder to sprinkle on top?
Do not use chocolate drink powder, as it sugars quickly with moisture and makes the sweet cloying; use 100% alkaline cocoa powder.
