Tiramisu
Coffee-soaked layers of mascarpone cream - the iconic "pick-me-up" from Veneto
Perfect Wine Pairings
Vin Santo (Tuscany)
Nutty oxidative notes from caratelli aging complement coffee and cocoa beautifully.
Marsala Superiore (Sicily)
Fortified wine with dried fig and walnut echoes the mascarpone richness.
Moscato d'Asti
Light sparkle and peach notes refresh between rich bites.
Ingredients
- 6 large egg yolks
- 150g (¾ cup) granulated sugar
- 500g (2 cups) mascarpone cheese, room temperature
- 360ml (1½ cups) heavy cream, cold
- 480ml (2 cups) strong espresso, cooled
- 60ml (¼ cup) dark rum or Marsala (optional)
- 2 packages (400g) savoiardi (ladyfinger cookies)
- Cocoa powder for dusting
- Dark chocolate shavings (optional)
Instructions
- Make Zabaglione: Whisk egg yolks and sugar in double boiler until thick and pale (80°C/176°F), about 8 minutes. Cool to room temperature.
- Add Mascarpone: Gently fold mascarpone into cooled egg mixture until smooth.
- Whip Cream: Beat heavy cream to soft peaks. Fold into mascarpone mixture in two additions.
- Prep Coffee Mixture: Combine cooled espresso with rum/Marsala in shallow dish.
- Assemble Layers: Quickly dip half the ladyfingers in coffee (1 second each side). Arrange in 9x13-inch dish. Spread half the mascarpone cream. Repeat layers.
- Chill: Cover with plastic wrap touching surface. Refrigerate minimum 6 hours or overnight.
- Finish: Just before serving, dust generously with cocoa powder through fine sieve. Add chocolate shavings if desired.
Chef's Notes
The Zabaglione Method: This traditional egg-cooked base provides stability and prevents raw egg taste. Worth the extra step.
Quick Dip Only: Soggy ladyfingers make watery tiramisu. A brief dip is sufficient—they'll continue absorbing overnight.
Real Mascarpone: Don't substitute cream cheese. True mascarpone has the right fat content and delicate flavor.
Cocoa Timing: Dust with cocoa right before serving. If done too early, it absorbs moisture and loses visual appeal.