Classic Tiramisu
This classic tiramisu layers espresso- and Marsala-soaked savoiardi with a rich, creamy mascarpone filling, finished with a generous dusting of cocoa.
Ingredients
Dipping Liquid
- 1 cup hot brewed strong espresso or coffee
- 2 tbsp granulated sugar
- 3 tbsp sweet Marsala or dark rum or brandy
- 20-22 savoiardi (Italian ladyfingers) about 2 sleeves
Filling
- ¾ cup 35% cream
- 1 tbsp granulated sugar
- 4 eggs
- ⅔ cup granulated sugar
- ½ tsp kosher salt
- 1½ cups cold mascarpone straight from fridge
- 2 tbsp sweet Marsala or dark rum or brandy see note
- 1½ tsp vanilla
- 2 tbsp cocoa divided
Instructions
Dipping Liquid
- In pie plate or shallow bowl, stir together espresso, and sugar, until sugar is dissolved. Stir in Marsala; let cool completely. Set aside.
Filling
- In bowl of stand mixer, fitted with whisk attachment, beat cream with 1 tbsp sugar on medium speed until medium peaks form, about 2 minutes. Transfer to a bowl and refrigerate. Wipe bottom of mixing bowl.
- Fill a medium pot to fit mixing bowl with 1-inch (2.5 cm) water and simmer. In mixing bowl, combine eggs, ⅔ cup sugar and salt and cook, whisking every so often, scraping the bottom until hot and aerated, (160°F), about 6 minutes.
- Beat on high speed fitted with whisk attachment until foamy, tripled in size and mixture mounds easily, about 8 minutes.
- Reduce speed to medium; add cold mascarpone, ¼ cup at a time without waiting between additions. Scrape bottom and side of bowl; beat on medium-high until mixture is combined and thick, 10 to 15 seconds (don’t worry if you see any mascarpone bits). Add reserved whipped cream mixture and beat until just combined.
Assembly
- Quickly dip ladyfingers into espresso mixture, flipping to coat; arrange on bottom of 2 L casserole dish. Dust with some of the cocoa; carefully top with half of the mascarpone mixture, smoothing top. Repeat with remaining dipped ladyfingers, some of the cocoa and the remaining mascarpone mixture, smoothing top.
- Poke toothpicks all over top; cover with plastic wrap without puncturing. Refrigerate 6 hours or overnight for best results.
- To serve, smooth the top then dust with the remaining cocoa. Divide onto plates using large serving spoon. Dust with more cocoa if desired.
Notes
No raw eggs — eggs are heated to 160°F (71°C).
Don't oversoak the savoiardi — a quick dip keeps them from becoming soggy.
Make it ahead — refrigerate for at least 6 hours; overnight is even better.
Don't oversoak the savoiardi — a quick dip keeps them from becoming soggy.
Make it ahead — refrigerate for at least 6 hours; overnight is even better.