DessertsBaking30 min
Classic Tiramisu

Classic Tiramisu

Made the night before, which is the point — it needs six hours in the fridge before the ladyfingers soften into something you can spoon. Thirty minutes of actual work, and nothing goes in the oven.

30 minPrep
—Cook
6 hrChilling
30 minTotal
8Serves
ItalianCuisine

Ingredients

  • 4egg yolks
  • ⅓ cupgranulated sugar
  • 1 lbmascarpone, room temperature
  • 1¼ cupsstrong espresso, completely cooled
  • 3 tbspmarsala or dark rum
  • 7 ozsavoiardi ladyfingers
  • 2 tbspcocoa powder, for dusting
  • 1 pinchsalt

Method

  1. Whisk the yolks and sugar until pale and thick enough to leave a ribbon trail, about 4 minutes.

  2. Beat in the mascarpone and salt a third at a time, keeping it smooth. Stop the moment it comes together, overworked mascarpone splits.

  3. Stir the marsala into the cooled espresso in a shallow bowl.

  4. Dip each ladyfingers for one second a side. One second. Any longer and the base turns to soup.

  5. Lay a tight layer of ladyfingers in the dish, spread over half the cream, repeat, then finish with cream.

  6. Cover and refrigerate at least 6 hours or overnight. Dust thickly with cocoa only when you are serving it.

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What you’ll need

The gear this recipe actually uses. Essentials marked; the rest make it easier.

StaubCeramic 13×9 Baking DishTiramisu, bakes, anything layered.Amazon OXOGood Grips Measuring CupsDry measures for cups of oats, flour, yogurt.EssentialAmazon OXOGood Grips Measuring SpoonsTeaspoons and tablespoons of spice, oil and honey.EssentialAmazon OXOGood Grips 11" Balloon WhiskDressings, marinades, eggs.Amazon

Links go to Amazon.