Tiramisu
Tiramisu the rich, indulgent, and comforting Italian dessert!
Tiramisu is a classic Italian dessert known for its delightful combination of textures and flavors. It consists of layers of delicate ladyfingers (savoiardi) soaked in coffee and marsala wine. Between the layers, there’s a smooth, creamy mixture of mascarpone cheese, eggs, and sugar. The dessert is finished with a dusting of cocoa powder on top, which complements the coffee-soaked layers.
Tiramisu is often served chilled, allowing the flavors to meld together beautifully, making it a satisfying, indulgent treat. Its balanced sweetness, coffee bitterness, and creamy texture have made it a favorite worldwide.
- 1 lbs Ladyfingers (Savoiardi) Cookies
- 1 lbs Mascarpone Cheese (Two 8oz Packages)
- 150 gr Sugar
- 3 Eggs
- 1 cup Sweet Marsala Wine
- 1 cup Strong Coffee
- Dark Cocoa Powder
- Prepare The Coffee
Brew a strong cup of coffee or a few espresso shots diluted with some hot water and and let it cool.
- Cut The Ladyfingers for The Border
Measure the side of the springform pan, if you are using one, and cut as many ladyfingers cookies as you will need to complete the circle.
- Separate The Eggs
Separate the egg yolks from the whites to separate bowls.
- Whisk The Egg Yolks and Sugar
In a large mixing bowl, whisk together the egg yolks and sugar until smooth and pale (this can be done by hand or with an electric mixer).
In a separate bowl, gently fold the mascarpone cheese into the egg yolk mixture until smooth and fully combined.
- Add The Mascarpone
Add the mascarpone cheese to the egg yolks/sugar and mix until smooth.
- Whip The Egg Whites
In another bowl, beat the egg whites with an electric mixer until stiff peaks form. Be careful not to overwhip.
- Fold The Egg Whites Into The Mascarpone Mixture
Gently fold the egg whites a small quantity at a time into the mascarpone mixture. Use a spatula to combine them carefully, maintaining as much airiness as possible.
- Assemble The Cake Border
Line the springform pan outer edge with the cut ladyfingers you prepared earlier.
- Mix Marsala Wine and Coffee
Mix the sweet marsala wine and coffee in a bowl wide enough to allow you to dip the ladyfingers cookies. The ratio is up to you: The more marsala, the boozier the final cake will be.
Many times I make an adult version where I skip the coffee altogether.
- Prepare The Ladyfingers
Spread a thin layer of the mascarpone cream on the bottom of the pan.
Then soak a ladyfinger in the marsala/coffee liquid for a couple of seconds, drain it and start the bottom layer repeating this step until the bottom is full of cookies.
- Layer The Tiramisu
Add a nice layer of cream on top and start another layer of dipped ladyfingers on top of the cream.
Spread the remaining mascarpone mixture over the second layer of ladyfingers and smooth it over nicely since this is going to the be the top of the cake.
- Chill The Tiramisu
Cover the tiramisu with plastic wrap and refrigerate for at least 8 hours, but overnight is best.
This allows the ladyfingers to soak up the flavor and the dessert to set properly.
- Finish with Cocoa Powder
Before serving, using a strainer dust the top of the tiramisu generously with dark cocoa powder and, if desired, some grated chocolate.
Alternatively you can use Nesquik if you prefer a sweeter version.
I usually do this step before serving the tiramisu to avoid getting the cocoa powder wet.
- Unmold and Enjoy!
Open the springform pan side and remove it to unveil the tiramisu in all its glory.
If you want to, you can garnish with some chocolate shavings on top.
Buon appetito!
- Tiramisu Video