Classic Italian Tiramisu

Name: Classic Italian Tiramisu
Prep time: 380 min
Total time: 380 min
Cuisine: Italian
Ingredients: 16 oz Mascarpone Cheese (16 oz Mascarpone cheese (450g), cold from the fridge - I recommend Galbani); 4 pieces Egg Yolks (4 egg yolks); ⅔ cup Granulated Sugar (2/3 cup granulated or caster sugar (133g)* - if using egg whites, divide into 2 portions of 1/3 cup and 1/3 cup); 1 tsp Vanilla (1 tsp vanilla); ¼ tsp Table Salt (1/4 tsp salt); 1 ½ cup Heavy Cream (1 1/2 cup heavy cream, chilled (360g) OR 4 egg whites); 30 pieces Ladyfinger (30-36 ladyfingers* — up to 36); 1 ½ cup Coffee (1 1/2 cup strong black coffee, room temperature (360g)*); 2 tbsp Cocoa Powder (2 tbsp cocoa powder to dust)

Classic Italian dessert of ladyfingers soaked in strong black coffee and layered with a creamy mascarpone cheese mixture, chilled, and dusted with cocoa powder.

380 minItalian

Servings4

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Vegetarian
Pescatarian

Steps

1Whisk the mascarpone cheese on medium speed for 30-60 seconds until creamy. Scrape the bowl and set aside.
2In a separate heat-proof bowl, add the egg yolks and 2/3 cup sugar. Boil 1-2 inches of water in a saucepan and reduce heat to the lowest setting. Place the bowl with egg yolks and sugar on top of the saucepan such that the water does not touch the bottom of the bowl. This is a double boiler. Whisk on medium-high speed for exactly 2 minutes, then remove from heat. The mixture will be light and fluffy. Do not overmix or overheat as it can become grainy.
3Pour the egg yolk and sugar mixture onto the mascarpone cheese. Add salt and vanilla, then whisk on medium speed just until combined, scraping the bowl halfway (do not overmix as the mixture can become grainy).
4In a separate bowl, whip the cold heavy cream until it reaches medium stiff peaks (just starts to hold shape). Do not overmix.
5Add the whipped cream to the mascarpone mixture in 2-3 additions, folding gently with a rubber spatula and taking care not to knock out the air. You will have a creamy, light mixture.
6Pour the coffee into a wide bowl, and make sure it is not hot. Dip each ladyfinger quickly into the coffee and add a layer of soaked ladyfingers in the bottom of a rectangular dish.
7Spread on half of the mascarpone cream evenly.
8Repeat with another layer of soaked ladyfingers.
9Top with the remaining mascarpone cream.
10Cover and refrigerate for at least 6 hours, or ideally overnight.
11When ready to serve, sift the cocoa powder evenly on top of the tiramisu. Cut into slices and serve!