Desserts

Classic Tiramisu

Name: Classic Tiramisu
Total time: 40 min
Yield: 9 servings
Cuisine: Desserts
Ingredients: 6 large egg yolks; 3/4 cup granulated sugar; 16 oz mascarpone cheese, cold; 1 1/2 cups heavy cream, cold; 1 1/2 cups strong brewed espresso, cooled; 3 tablespoons dark rum or coffee liqueur (optional); 2 (7 oz) packages ladyfingers (savoiardi); 2 tablespoons unsweetened cocoa powder; 1 oz bittersweet chocolate, for shaving

Espresso-soaked ladyfingers layered with billowy mascarpone cream and dusted with bittersweet cocoa for the ultimate no-bake Italian indulgence.

40 minutes

Serves 9

Dessert

Contains common allergens

Egg Dairy

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Instructions

6 steps

1
Set up a double boiler by bringing 1 inch of water to a bare simmer in a saucepan. In a heatproof bowl, whisk the egg yolks and sugar until pale, then set over the simmering water and whisk constantly for 8 to 10 minutes until the mixture is thick, glossy, and registers 160°F to safely cook the eggs.

2
Remove the bowl from the heat and whisk in the mascarpone a few spoonfuls at a time until completely smooth with no lumps; let cool to room temperature.
3
In a separate chilled bowl, whip the heavy cream to stiff peaks, then gently fold it into the mascarpone mixture in three additions to keep the cream light and airy.
4
Stir the rum into the cooled espresso in a shallow dish. Working one at a time, dip each ladyfinger into the espresso for just 1 second per side so they absorb flavor without turning soggy, then arrange a tight single layer in the bottom of a 9-inch square dish.
5
Spread half of the mascarpone cream evenly over the ladyfingers, then repeat with a second dipped layer and the remaining cream, smoothing the top.
6
Cover and refrigerate for at least 6 hours, ideally overnight, so the layers set and meld. Just before serving, dust the surface generously with cocoa powder through a fine sieve and finish with shaved bittersweet chocolate.

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