Classic Tiramisu

Ingredients

• 140 g large egg yolks (Room temperature)
• 1 cup fine sugar
• 500 g mascarpone (Room temperature)
• 500 g heavy cream (Cold)
• 0.5 tsp vanilla bean paste (Optional)
• 500 ml freshly brewed espresso (Cooled)
• 48 ladyfinger biscuits (Approximately 48 biscuits)
• Dutch cocoa powder (For dusting)

Steps

1. 1

   Whisk the room-temperature egg yolks and fine sugar together until the mixture is pale, thick, and slightly fluffy, reaching a ribbon stage.

2. 2

   Mix the room-temperature mascarpone into the yolk mixture until smooth. Do not overmix, as the mixture can become grainy.

3. 3

   Whip the cold heavy cream to medium-stiff peaks.

4. 4

   Gently fold the whipped cream into the mascarpone mixture in 2–3 additions, taking care to maintain the cream's volume.

5. 5

   Quickly dip each ladyfinger into the cooled espresso. Do not soak the biscuits, or they may collapse.

6. 6

   Arrange a layer of espresso-dipped ladyfingers in the serving dish.

7. 7

   Spread a layer of the mascarpone cream over the ladyfingers.

8. 8

   Repeat the ladyfinger and cream layers.

9. 9

   Finish with a layer of mascarpone cream.

10. 10

    Dust the top with Dutch cocoa powder.

11. 11

    Chill for a minimum of 6 hours. Chill overnight for the best texture and stronger coffee-and-cocoa flavor.

Notes

Use room-temperature mascarpone for a smoother filling and cold cream for better volume. Fine sugar dissolves faster and helps prevent a grainy texture. Slightly under-soaked ladyfingers are preferable to soggy biscuits. The source does not specify a dish size or exact amount of cocoa powder.

Nutrition per serving

• dessert
• Italian
• no-bake
• make-ahead
• vegetarian
• coffee
• chilled