Classic Italian Tiramisu
Ingredients
Mascarpone cream:
- ½ cup (227 grams) whole milk , or additional heavy cream (see Notes)
- ⅔ cup (133 grams) granulated sugar , divided
- 4 large egg yolks
- 8 oz (227 grams) mascarpone cheese , at room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon rum or brandy (optional)
- 1 cup (227 grams) heavy cream
To assemble tiramisu:
- ½ cup (113 grams) hot espresso or strong coffee (see Notes)
- 2 tablespoons cocoa powder , plus extra for dusting top of tiramisu
- 2 tablespoons rum or brandy (optional)
- 7 oz (200 grams) package of hard savoiardi ladyfingers
Equipment
Instructions
- Add milk (or cream) and ⅓ cup sugar to a small saucepan and set over medium heat. Heat the mixture until smooth and steaming, stirring occasionally to dissolve the sugar, about 2-3 minutes.½ cup (227 grams) whole milk, 0.33 cup (66.5 grams) granulated sugar
- Whisk the egg yolks with remaining ⅓ cup sugar. Once the milk mixture is heated and sugar is dissolved, add it in a slow steady stream into the egg yolks while whisking constantly. Once combined, return the mixture to the saucepan over medium heat. Cook until thickened and coats the back of a spoon, stirring almost constantly, about 3-4 minutes.4 large egg yolks, ⅔ cup (133 grams) granulated sugar
- Pour the custard mixture through a mesh strainer into your mixer bowl (this removes any cooked egg lumps; your mascarpone cream won't be smooth without this step!). Set aside to cool mostly to room temperature, giving it a stir occasionally to help it cool quickly.
- While that cools, add hot coffee to a shallow bowl and whisk in cocoa powder and rum/brandy (if using). Set aside.½ cup (113 grams) hot espresso or strong coffee, 2 tablespoons cocoa powder, 2 tablespoons rum or brandy
- Add room temperature mascarpone cheese to the custard mixture in 3 separate additions, mixing with the whisk attachment in between each addition until smooth. Mix in the vanilla and rum/brandy (if using).8 oz (227 grams) mascarpone cheese, 1 teaspoon vanilla extract, 1 tablespoon rum or brandy
- With the mixer on low, pour in the heavy cream. Once it's all been added, increase mixer to medium high and beat for 3-4 minutes until mixture thickens and forms very soft peaks.1 cup (227 grams) heavy cream
- Dip the ladyfingers individually in the coffee liquid, 1 quick second per side, and place side by side to cover the bottom of a 2-3 quart dish (such as an 8-inch square dish, or 7x10-inch dish). Use a knife as needed to cut ladyfingers to size so they’ll fit.7 oz (200 grams) package of hard savoiardi ladyfingers
- Gently spread half of mascarpone custard over the ladyfingers into an even layer. Repeat with a second layer of ladyfingers and remaining mascarpone filling.
- Cover tiramisu with plastic wrap and chill in the fridge for at least 6 hours and up to 5 days. Before serving tiramisu, dust cocoa powder on top. For cleanest slices, wipe knife clean in between each cut.
Notes
- Whole milk vs. heavy cream: You can use either for Step 1 (tempering the egg yolks). Heavy cream gives you the most luxurious mascarpone cream with one fewer ingredient needed for this recipe, while whole milk works great with less fat.
- If you prefer to omit alcohol: Add 1 teaspoon rum extract to mascarpone cream for flavor without the alcohol, or increase vanilla extract to 2 teaspoons.
- Using coffee or espresso in this recipe: Use whatever you regularly brew at home. If you aren't a coffee drinker, combine 1/2 cup hot water with instant coffee or espresso or espresso powder.
Calories: 351kcal, Carbohydrates: 28g, Protein: 6g, Fat: 23g, Saturated Fat: 14g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Cholesterol: 173mg, Sodium: 57mg, Potassium: 93mg, Fiber: 1g, Sugar: 15g, Vitamin A: 901IU, Vitamin C: 0.1mg, Calcium: 83mg, Iron: 1mg
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