Classic Tiramisu
Classic Tiramisu
Ingredients
For the Espresso Infusion
- 1/2 cup espresso powder
- 2 cups water, room temperature
- 1 cup Marsala wine
For Assembly and Garnish
- 1 package ladyfingers, Italian biscuits
- as needed cocoa powder, for dusting
Instructions
- 1
Carefully separate the yolks and whites from 5 large eggs into two separate, clean bowls.
⏱️ 2 min
- 2
Add 1/4 cup of granulated sugar to the egg yolks. Beat the yolk mixture on high speed for about 5 minutes, until it becomes pale yellow and creamy.
⏱️ 5 min
- 3
Gently fold 16 ounces of mascarpone cheese into the beaten yolk mixture until well combined. Do not substitute mascarpone with other cheeses or creams.
⏱️ 3 min
- 4
Add 1 tablespoon of granulated sugar to the egg whites. Whip the egg whites on high speed for about 5 minutes until they form stiff peaks.
⏱️ 5 min
- 5
Carefully fold the whipped egg whites into the mascarpone and yolk mixture. Be gentle to maintain the volume of the egg whites.
⏱️ 3 min
- 6
In a separate bowl, combine 1/2 cup of espresso powder with 2 cups of room temperature water. Stir until the espresso powder is dissolved. Then, stir in 1 cup of Marsala wine.
⏱️ 2 min
- 7
Quickly dunk individual ladyfingers into the espresso mixture, ensuring they are moistened but not soaked. Arrange a single layer of these dunked ladyfingers at the bottom of a rectangular serving dish. Break ladyfingers as needed to fit the dish.
⏱️ 5 min
- 8
Spread half of the prepared mascarpone mixture evenly over the layer of ladyfingers.
⏱️ 2 min
- 9
Repeat the process: quickly dunk more ladyfingers in the espresso mixture and arrange them on top of the first mascarpone layer.
⏱️ 2 min
- 10
Spread the remaining mascarpone mixture evenly over the second layer of ladyfingers. You should now have four distinct layers: ladyfingers, mascarpone, ladyfingers, and mascarpone.
⏱️ 1 min
- 11
Cover the tiramisu and refrigerate overnight (at least 12 hours) to allow the flavors to meld and the dessert to set. If time is short, chill for a minimum of 1 hour.
⏱️ 720 min
- 12
Before serving, generously dust the top of the tiramisu with cocoa powder until no cream is visible.
⏱️ 1 min
- 13
Cut the tiramisu into desired portions and serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Tiramisu
For the Espresso Infusion
- 1/2 cup espresso powder
- 2 cups water, room temperature
- 1 cup Marsala wine
For Assembly and Garnish
- 1 package ladyfingers, Italian biscuits
- as needed cocoa powder, for dusting
Instructions
- 1
Carefully separate the yolks and whites from 5 large eggs into two separate, clean bowls.
⏱️ 2 min - 2
Add 1/4 cup of granulated sugar to the egg yolks. Beat the yolk mixture on high speed for about 5 minutes, until it becomes pale yellow and creamy.
⏱️ 5 min - 3
Gently fold 16 ounces of mascarpone cheese into the beaten yolk mixture until well combined. Do not substitute mascarpone with other cheeses or creams.
⏱️ 3 min - 4
Add 1 tablespoon of granulated sugar to the egg whites. Whip the egg whites on high speed for about 5 minutes until they form stiff peaks.
⏱️ 5 min - 5
Carefully fold the whipped egg whites into the mascarpone and yolk mixture. Be gentle to maintain the volume of the egg whites.
⏱️ 3 min - 6
In a separate bowl, combine 1/2 cup of espresso powder with 2 cups of room temperature water. Stir until the espresso powder is dissolved. Then, stir in 1 cup of Marsala wine.
⏱️ 2 min - 7
Quickly dunk individual ladyfingers into the espresso mixture, ensuring they are moistened but not soaked. Arrange a single layer of these dunked ladyfingers at the bottom of a rectangular serving dish. Break ladyfingers as needed to fit the dish.
⏱️ 5 min - 8
Spread half of the prepared mascarpone mixture evenly over the layer of ladyfingers.
⏱️ 2 min - 9
Repeat the process: quickly dunk more ladyfingers in the espresso mixture and arrange them on top of the first mascarpone layer.
⏱️ 2 min - 10
Spread the remaining mascarpone mixture evenly over the second layer of ladyfingers. You should now have four distinct layers: ladyfingers, mascarpone, ladyfingers, and mascarpone.
⏱️ 1 min - 11
Cover the tiramisu and refrigerate overnight (at least 12 hours) to allow the flavors to meld and the dessert to set. If time is short, chill for a minimum of 1 hour.
⏱️ 720 min - 12
Before serving, generously dust the top of the tiramisu with cocoa powder until no cream is visible.
⏱️ 1 min - 13
Cut the tiramisu into desired portions and serve immediately.
⏱️ 1 min