Tiramisu

Espresso-dipped savoiardi and light mascarpone cream chill into a classic layered tiramisu, finished with a fine veil of unsweetened cocoa.

405 min

8 servings

A cocoa-dusted tiramisu in a ceramic dish shows pale mascarpone cream and espresso-soaked ladyfinger layers.

Ingredients

6 large pasteurized egg yolks

2/3 cup granulated sugar

1/8 tsp fine salt

16 oz mascarpone cheese, cool but pliable

1 1/2 cups heavy cream, cold

1 tsp vanilla extract

1 1/2 cups strong espresso, cooled

30 to 36 crisp savoiardi ladyfingers

2 tbsp unsweetened cocoa powder

Equipment

8-inch square baking dish · Heatproof mixing bowl · Saucepan for water bath · Instant-read thermometer · Stand mixer or hand mixer · Fine-mesh sieve · Offset spatula

Keep layers distinct

Use fully cooled espresso and dip each crisp ladyfinger very briefly; saturated cookies can collapse before the dessert sets.

Chill overnight

The cream firms and the espresso mellows during a long chill. Add cocoa shortly before serving so its surface stays dry and fragrant.

Prepare and pasteurize

01. Cool strong espresso completely in a shallow bowl and set the 8-inch dish nearby for assembly.

02. Whisk pasteurized yolks, sugar, and salt over gently simmering water to 160 F; keep the bowl above the water so the eggs warm without scrambling.

03. Beat the warm yolk mixture until pale, thick, and close to room temperature before adding mascarpone.

Build the filling

04. Beat cool mascarpone just until smooth, then fold it into the yolks in two additions to avoid loosening the mixture.

05. Whip cold cream with vanilla to soft peaks and fold it in three additions until the filling holds soft waves.

Layer and chill

06. Dip each ladyfinger about one second per side; arrange a snug single layer while each piece is still firm.

07. Spread half the cream over the first layer, repeat with the remaining dipped ladyfingers and cream, then cover the dish.

08. Refrigerate at least 6 hours, preferably overnight, until a chilled slice holds a clean edge.

Finish and serve

09. Sift cocoa over the surface just before serving, then cut with a sharp knife and wipe the blade between slices.