Home

Tiramisu

This is the most majestic tiramisu ever

• 6 large egg yolks
• 3/4 cup (150 g) granulated sugar
• 1 cup (240 ml) heavy cream
• 1 cup (227 g) mascarpone cheese (room temperature)
• 2 cups (480 ml) brewed espresso or very strong coffee (cooled)
• 1/4 cup (60 ml) coffee liqueur (optional, e.g., Kahlúa or Marsala wine)
• 1 pack (approx. 200 g) ladyfinger biscuits (savoiardi)
• Unsweetened cocoa powder (for dusting)
• Dark chocolate shavings (optional, for garnish)

1. Make the cream base:

   In a heatproof bowl, whisk together the egg yolks and sugar. Set over a pot of simmering water (double boiler style) and whisk constantly for about 8–10 minutes until the mixture is thick and pale. Remove from heat and let cool slightly.

2. Whip the cream:

   In a separate bowl, whip the heavy cream until stiff peaks form.

3. Mix mascarpone:

   In another bowl, whisk the mascarpone until smooth. Gently fold it into the cooled egg mixture.

4. Combine cream mixture:

   Fold the whipped cream into the mascarpone-egg mixture until fully combined and smooth. Be gentle to keep it airy.

5. Prepare the coffee dip:

   Combine the espresso with the coffee liqueur (if using) in a shallow bowl.

6. Assemble the tiramisu:

   One by one, quickly dip the ladyfingers into the coffee mixture (don’t soak them too long) and arrange them in a single layer in a 9x13-inch (or similar) dish.

7. Layer the cream:

   Spread half of the mascarpone cream mixture over the ladyfingers.

8. Repeat layers:

   Add another layer of dipped ladyfingers and then the remaining mascarpone cream.

9. Chill:

   Cover and refrigerate for at least 6 hours, preferably overnight, to allow flavors to meld.

10. Serve:

    Before serving, dust generously with cocoa powder and add chocolate shavings if desired.