Tiramisu

Name: Tiramisu
Total time: 390 min
Yield: 8
Ingredients: 2 unit egg yolks; 4 tbsp sugar; 2 tbsp marsala (dry); 8 oz mascarpone (cold); ½ cup heavy whipping cream (cold); 180 ml espresso (brewed strong, cooled); 14 unit ladyfingers (savoiardi); 2 tbsp cocoa powder (unsweetened, for dusting); 1 pinch salt

Dessert · European

9 ingredients · 390 minutes · 8 servings

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302kcal5.4g protein20.8g fat23.3g carbs~$1.49/ serving*

Contains gluten, dairy, egg · sometimes contains soy — check the label

Restrictions

Containsgluten · dairy · eggIt is in an ingredient you cannot leave out.

Sometimes contains — check the labelsoy (chocolate chips)Some brands have it, some do not. The recipe cannot tell, so this is the one you check yourself.

Diets

VegetarianPescatarianNo pork

Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.

Ingredients

Servings:

2 unit	egg yolks
4 tbsp	sugar
2 tbsp	marsala (dry)
8 oz	mascarpone (cold)
½ cup	heavy whipping cream (cold)
180 ml	espresso (brewed strong, cooled)
14 unit	ladyfingers (savoiardi)
2 tbsp	cocoa powder (unsweetened, for dusting)
1 pinch	salt

Optional

Not counted above. The dish works without them.

2 tbsp	dark rum (in place of marsala)
½ tsp	vanilla extract
2 tbsp	dark chocolate chips (grated over the cocoa)

Steps

Whisk8 min
bowl over barely simmering water, 160°F/70°C
egg yolks + sugar + marsala + salt, whisking without pause until the mixture triples and falls from the whisk in a ribbon that sits on the surface for a second — stop whisking over heat and the yolks scramble at the bowl's edge, and there is no recovering scrambled zabaglione
Rest10 min
off heat, room temperature
- mascarpone
zabaglione, stirred occasionally, until no warmer than your hand. Mascarpone is a high-fat curd cheese and it splits into grease and grain if warm custard hits it
Mix2 min
low speed or by hand
cooled zabaglione + mascarpone, just until smooth. Mascarpone is already whipped by its own structure — beat it hard and it breaks into butter and whey, which shows up as a weeping layer six hours later
Whisk3 min
cold bowl, medium-high
- heavy whipping cream
heavy cream to soft peaks that slump when the whisk lifts. Stiff peaks will not fold in without deflating, and they leave white streaks through the finished cream
Fold2 min
gentle, spatula
whipped cream into the mascarpone mixture in two additions, cutting down and turning over rather than stirring = the cream. It should mound softly, not pour
Prep6 min
cooled espresso in a shallow dish
- espresso
- ladyfingers
dip each ladyfinger one second per side and lay it straight into a small dish, one snug layer. Savoiardi are dry twice-baked biscuits and they keep drinking for another hour after assembly — a biscuit that feels correctly wet in your fingers is already a biscuit that will be mush by dinner
Cook4 min
assembly
half the cream spread over the biscuit layer + a second dipped layer laid crosswise + the remaining cream smoothed flat, edge to edge so no biscuit is exposed to air
Rest360 min
refrigerated, covered
the assembled dish, at least six hours and ideally overnight — the biscuit gives up water to the cream and the cream gives up fat to the biscuit until the two read as one texture. Cut it at two hours and the layers slide apart on the spoon
Top1 min
immediately before serving
- cocoa powder
cocoa powder pushed through a fine sieve over the whole surface. Dust it at assembly instead and the cocoa hydrates overnight into brown mud with no bitterness left in it