Classic Tiramisu

Tiramisu is a classic Italian dessert that has captured hearts and taste buds around the world. This heavenly combination of coffee-soaked ladyfingers and creamy mascarpone layers is the perfect ending to any meal. While there are many variations, a true classic tiramisu relies on a few key components: high-quality ingredients, a balanced coffee flavor, and a light, dreamy texture. In this recipe, we’ll guide you through the steps to create an authentic, irresistible tiramisu that will transport you straight to Italy.

Ingredients

• 6 large egg yolks
• 3/4 cup (150g) granulated sugar, divided
• 1 cup (240ml) heavy cream, cold
• 1 lb (450g) mascarpone cheese, cold
• 1 1/2 cups (360ml) strongly brewed espresso, cooled
• 2 tbsp (30ml) marsala wine or dark rum (optional)
• 40-48 ladyfingers (savoiardi biscuits)
• Unsweetened cocoa powder, for dusting

Instructions

1. Create a double boiler by placing a heatproof bowl over a saucepan of simmering water. Add the egg yolks and 1/2 cup (100g) sugar to the bowl. Whisk constantly until the mixture is pale, thick, and doubled in volume, about 5-7 minutes. Remove from heat and set aside to cool slightly.
2. In a separate bowl, whip the heavy cream to stiff peaks. In another bowl, beat the mascarpone until smooth.
3. Gradually fold the cooled egg yolk mixture into the mascarpone until combined. Gently fold in the whipped cream until just incorporated, being careful not to overmix.
4. In a shallow bowl, combine the espresso, remaining 1/4 cup (50g) sugar, and marsala/rum (if using). Dip each ladyfinger briefly into the mixture and arrange in a single layer in a 9×13 inch baking dish.
5. Spread half of the mascarpone cream evenly over the ladyfingers. Repeat with a second layer of dipped ladyfingers and remaining cream.
6. Dust a generous layer of cocoa powder over the top using a fine-mesh sieve. Cover and refrigerate for at least 6 hours, preferably overnight.
7. Before serving, dust with additional cocoa powder. Slice and serve chilled.

Top Tips for the Perfect Tiramisu

1. Use high-quality, authentic ingredients. Look for Italian mascarpone, imported ladyfingers (savoiardi), and a good quality cocoa powder. These will make a big difference in the final flavor and texture.
2. Cook the egg yolks with sugar over a double boiler to create a stable sabayon base. This eliminates the risk of raw eggs while still providing a rich, creamy flavor.
3. Whip the heavy cream separately before folding it into the mascarpone mixture. This creates an ultra-light, airy texture that sets this recipe apart.
4. Dip the ladyfingers briefly in the espresso mixture. You want them to be moistened but not completely soggy, or your tiramisu may become watery.
5. Allow ample chilling time, at least 6 hours or overnight, for the flavors to meld and the texture to set properly. Tiramisu gets better with time, so it’s a perfect make-ahead dessert.
6. Dust generously with cocoa powder before serving for an attractive presentation and a bitter contrast to the sweet, creamy layers.

With these tips and our detailed recipe, you’ll be able to create a show-stopping tiramisu that will impress your guests and have them asking for seconds. Enjoy this classic Italian dessert and savor every indulgent bite!