Classic Tiramisu

Ingredients

• 500 g mascarpone cheese (Chilled)
• 3 large eggs (Separated; use very fresh or pasteurized eggs)
• 100 g granulated sugar (Divided between the yolks and egg whites)
• 300 ml strong brewed coffee (Cooled completely; espresso or moka coffee works well)
• 300 g ladyfinger cookies (Savoiardi)
• 15 g unsweetened cocoa powder (For dusting)
• 30 ml Marsala wine (Optional; add to the cooled coffee)

Steps

1. 1

   Brew the coffee and pour it into a shallow dish. Stir in the Marsala, if using, and set the mixture aside to cool completely; warm coffee can make the ladyfingers collapse.

2. 2

   Separate the eggs, placing the yolks in a large heatproof bowl and the whites in a clean mixing bowl. Add half of the sugar to the yolks and whisk until they are pale, thick, and slightly increased in volume.

3. 3

   Set the bowl of yolks over a saucepan of barely simmering water, making sure the bottom of the bowl does not touch the water. Whisk continuously for about 3 to 5 minutes, until the mixture is warm and creamy. Remove it from the heat and let it cool slightly.

4. 4

   Add the mascarpone to the yolk mixture in two or three additions, whisking gently after each addition until smooth. Do not overmix, or the mascarpone may become loose and grainy.

5. 5

   Add the remaining sugar to the egg whites. Beat with a clean whisk or electric mixer until they form glossy medium-stiff peaks.

6. 6

   Fold one-third of the whipped egg whites into the mascarpone mixture to lighten it. Fold in the remaining whites gently in two additions, using a spatula and stopping as soon as no large white streaks remain.

7. 7

   Dip each ladyfinger briefly into the cooled coffee, turning it once so it is moistened but not saturated. Arrange the cookies in a single layer in the bottom of a roughly 20-by-20-centimeter serving dish.

8. 8

   Spread half of the mascarpone cream evenly over the ladyfingers, reaching into the corners of the dish.

9. 9

   Dip the remaining ladyfingers in the coffee and arrange them over the first cream layer. Add the remaining mascarpone cream and smooth the top.

10. 10

    Cover the dish and refrigerate for at least 4 hours, preferably overnight, so the cookies soften and the layers set.

11. 11

    Just before serving, sift the cocoa powder evenly over the surface. Cut into portions with a sharp knife and serve chilled.

Notes

The provided Instagram description contains only the word “Tiramisu” and hashtags, and the transcript does not contain recipe quantities or instructions. The ingredient list and method are therefore a standard reconstruction, not an extraction of the creator's recipe. Because this version contains raw eggs, use pasteurized eggs if preferred and keep the dessert refrigerated. Consume within 2 days.

Nutrition per serving

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