Our Favorite Tiramisu
- PREP 6hrs 30min
- TOTAL 6hrs 30min
Joanne and I both love this tiramisu recipe. In our standard recipe, you will use egg yolks and cook them in a double boiler with sugar and Marsala wine (it sounds difficult, but it isn’t, promise!). Then, you’ll fold in mascarpone cheese and whipped cream. I highly recommend watching our video showing you what each stage of this recipe looks like. If you’d prefer not to use whipped cream and would like to substitute with the more traditional egg whites, we have shared tips below the recipe.
You Will Need
24 Italian ladyfingers (Savoiardi), from one 7-ounce package
¾ cup brewed espresso or strong coffee, at room temperature (175ml)
5 tablespoons dry Marsala wine, divided (75ml)
2 teaspoons vanilla extract
3 large egg yolks
4 tablespoons granulated sugar, divided (50g)
8 ounces mascarpone cheese, at room temperature, 1 ¼ cups (225g)
¾ cup heavy cream or heavy whipping cream (175ml)
2 ounces bittersweet or semi-sweet chocolate, for grating (60g)
Directions
1Prep: Set aside a 9×9-inch baking or serving dish (holds 2 quarts).
2Make the coffee mixture: In a wide, shallow bowl, combine the warm coffee, 3 tablespoons of Marsala wine, vanilla, and 1 tablespoon of sugar. Stir until the sugar dissolves, then set aside.
3Set up a double boiler: If you have a double boiler, use it. Otherwise, place a heat-safe bowl over a small saucepan so it sits above 1 to 2 inches of water (the bottom of the bowl should not touch the water). Once you know it fits, remove the bowl and set it aside. Bring the water to a gentle simmer over medium-low heat.
4Beat the egg yolks and sugar: With the bowl still off the heat, add the egg yolks, 2 tablespoons of Marsala, and 3 tablespoons of sugar. Beat with a handheld mixer on medium until frothy, about 20 to 30 seconds.
5Cook the zabaglione: Place the bowl over the simmering water and continue beating on medium speed until the mixture becomes pale, thick, and has tripled in volume, 5 to 8 minutes. Look for a thin ribbon that falls from the beaters when lifted from the bowl. Keep the water at a gentle simmer and do not stop mixing to avoid scrambling the eggs.
6Add the mascarpone: Remove the bowl from the saucepan and place it onto the counter. While the mixture is still warm, beat in the mascarpone just until combined. Set aside to cool slightly.
7Whip the cream: In a separate bowl with clean beaters, whip the cream until medium to firm peaks form (the peaks should hold, then gently fall back).
8Fold everything together: Use a spatula to fold half of the whipped cream into the mascarpone mixture. Repeat with the remaining cream. The mixture should look light and airy.
9Layer the ladyfingers: Quickly dip half of the ladyfingers into the coffee mixture (don’t soak them) and arrange them in a single layer in the baking dish. Depending on the shape of your dish, you might need to break a few into pieces to fit them. If you don’t seem to have enough, spread the ladyfingers out a little.
10Add filling and chocolate: Spread half of the mascarpone filling over the ladyfingers. Grate half of the chocolate evenly over the top.
11Repeat the layers: Dip the remaining ladyfingers and arrange another layer. Spread the remaining mascarpone mixture on top, then grate more chocolate to cover.
12Chill: Cover the dish with plastic wrap and refrigerate for at least 6 hours (overnight is even better).
13Serve: Before serving, add a little extra grated chocolate and let the tiramisu sit at room temperature for about 20 minutes. Slice and serve.
Adam and Joanne's Tips
- Storing: Tiramisu keeps well in the refrigerator for up to 3 days. It actually improves as it sits. To freeze, cover well and freeze for up to 3 months. Thaw overnight in the refrigerator. The texture will soften slightly once thawed.
- Cream (UK/Australia): Use double cream or thickened cream. Both whip well and work the same as heavy cream.
- Alcohol substitutions: You can use dark rum, brandy, or a coffee-flavored liqueur like Kahlua. These taste stronger than Marsala, so reduce the amount or increase the coffee slightly. Always taste the coffee mixture before dipping the ladyfingers, and adjust to your preferred strength.
- Tiramisu without alcohol: Leave out the Marsala. Or, substitute it for rum extract. Use 1 ½ teaspoons of rum extract, and adjust to taste.
- Using egg whites instead of cream: Some classic tiramisu recipes fold in whipped egg whites rather than whipped cream, making the filling lighter and airier. To do this, whip 3 egg whites to stiff peaks. Fold them into the mascarpone mixture instead of the whipped cream. Since the egg whites are not cooked, use fresh, high-quality, pasteurized eggs.
- The nutrition facts provided below are estimates.