Classic Italian Tiramisu

Name: Classic Italian Tiramisu
Prep time: 30 min
Total time: 30 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 6 large egg yolks, at room temperature; 1/2 cup granulated sugar; 1 lb mascarpone cheese, at room temperature; 1 cup heavy cream, cold; 1 tsp vanilla extract; 1 1/2 cups espresso, cooled; 1/4 cup coffee liqueur (like Kahlua), optional; 24 ladyfingers (savoiardi); 2 tbsp unsweetened cocoa powder, for dusting; 2 oz dark chocolate, finely grated (optional); pinch salt

A traditional Italian dessert featuring layers of espresso-soaked ladyfingers and a rich, creamy mascarpone mixture, dusted with cocoa powder. This elegant no-bake dessert is perfect for special occasions.

30 minMediumServes 8380 cal/serving

ItalianDessertNo-CookVegetarianNut-FreeLow-SodiumPork-FreeNightshade-Free

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Ingredients

6 large egg yolks, at room temperature
1/2 cup granulated sugar
1 lb mascarpone cheese, at room temperature
1 cup heavy cream, cold
1 tsp vanilla extract
1 1/2 cups espresso, cooled
1/4 cup coffee liqueur (like Kahlua), optional
24 ladyfingers (savoiardi)
2 tbsp unsweetened cocoa powder, for dusting
2 oz dark chocolate, finely grated (optional)
pinch salt

Instructions

1

Begin by preparing the mascarpone cream. In a heatproof bowl set over a pan of simmering water (double boiler), combine 6 at room temperature large egg yolks and 1/2 cup granulated sugar. Make sure the bottom of the bowl doesn't touch the water.
2

Whisk constantly for about 5-7 minutes until the mixture is pale yellow, has thickened slightly, and reaches about 160°F (71°C). This process pasteurizes the eggs.
3

Remove from heat and let cool for a few minutes. Add a pinch salt.
4

In a large bowl, beat 1 lb at room temperature mascarpone cheese until smooth. Gradually fold in the cooled egg mixture until well combined.
5

In a separate bowl, whip 1 cup cold heavy cream and 1 tsp vanilla extract until stiff peaks form.
6

Gently fold the whipped cream into the mascarpone mixture in three additions. Be careful not to deflate the mixture. Set aside.
7

In a shallow dish, combine the cooled 1 1/2 cups cooled espresso and 1/4 cup optional coffee liqueur (like Kahlua) (if using).
8

Quickly dip each 24 ladyfingers (savoiardi) into the espresso mixture, about 1 second per side. Don't soak them or they'll fall apart.
9

Arrange a layer of soaked ladyfingers in the bottom of an 8x8-inch baking dish or a similar sized serving dish.
10

Spread half of the mascarpone cream evenly over the ladyfingers.
11

Add another layer of soaked ladyfingers on top of the cream.
12

Spread the remaining mascarpone cream on top and smooth the surface.
13

Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld and the dessert to set.
14

Before serving, dust the top generously with 2 tbsp for dusting unsweetened cocoa powder using a fine-mesh sieve. If desired, sprinkle with grated 2 oz finely grated (optional) dark chocolate.
15

Slice and serve chilled.

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Questions

What internal temperature should Classic Italian Tiramisu reach?

For Classic Italian Tiramisu, the target internal temperature is 160 F (about 70 C), given in step 2. A probe thermometer removes the guesswork.

Does room temperature really matter in Classic Italian Tiramisu?

Step 1 reads: "In a heatproof bowl set over a pan of simmering water (double boiler), combine 6 at room temperature large egg yolks and 1/2 cup granulated sugar." It does at step 1. Cold ingredients resist blending: cold butter will not cream, and cold eggs can split a batter that was smooth a moment ago.

What can I use instead of mascarpone in Classic Italian Tiramisu?

The entry for Classic Italian Tiramisu calls for 1 lb mascarpone cheese, at room temperature. In its place: Beat full-fat cream cheese with a splash of heavy cream until loose and smooth.

Is Classic Italian Tiramisu vegan?

No, though it is vegetarian. What keeps it from vegan is 1 lb mascarpone cheese, at room temperature, 1 cup heavy cream, cold and 6 large egg yolks, at room temperature. For fully plant-based entries, see the vegan dessert collection.

Which part of Classic Italian Tiramisu can be done ahead?

Everything up to step 13. Step 13 is a built-in pause of overnight, or about 8 hours: "Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld and the dessert to set." Do everything up to that point ahead of time and pick up at step 14 when you are ready to finish.

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