Authentic Italian Tiramisu
Make my easy and authentic tiramisu recipe and fall in love with the beautifully balanced combination of sweet cream, marsala wine and coffee.
Servings: 10
Equipment
- Saucepan Large
- Stand Mixer with Whip Attachment
- Baking Dish 8-Inch Square
Ingredients
For the Zabaglione Cream:
- 4 egg yolks at room temperature
- ½ Cup granulated sugar
- ½ Cup sweet marsala wine
- 1½ Cups heavy cream
- 1 Teaspoon vanilla extract
- 16 Ounces mascarpone cheese chilled
For the Coffee Dip:
- 2 Cups espresso cold
- 3 Tablespoons Kahlua or similar coffee liqueur, optional
- 1 Tablespoon granulated sugar
Additional Ingredients:
- 30 ladyfingers Savoiardi, 1½ x 7-Ounce sleeves
- 2 Tablespoons dark cocoa powder for dusting on top
- ice water as needed
Instructions
Make the Zabaglione Cream:
- Add 2 or 3 inches of water to a heavy-bottomed saucepan and bring to a boil over a medium/medium-high heat.
- Once boiling, reduce the heat to maintain a rolling simmer.
- Mix the egg yolks and sugar in a heatproof glass bowl until combined, and then add the marsala wine.
- Place the glass bowl over a pot of simmering water; be sure the water doesn't touch the bowl.
- Whisk continuously until the custard thickens and looks pale and creamy, about 10 minutes. It should thickly coat the back of a spoon after 9 minutes.
- Adjust the burner temperature to hold a consistent boil to avoid overcooking the marsala mixture.
- Note: If needed, remove the bowl from the pot if it becomes too hot, to prevent scrambled eggs.
- Once thickened, remove the bowl from the boiling water and set aside for 5 minutes, whisking occasionally.
- Note: The glass mixing bowl becomes heated when sitting over boiling water, so it is recommended that you set it aside for 5 minutes after thickening the marsala mixture before placing it over ice water.
- After 5 minutes, add some ice and water to a larger glass bowl, something that can hold the bowl of marsala custard. Do not fill it with so much water that it will spill over the top into the marsala custard.
- Place the custard on top of or inside the ice bath, whisking or stirring to reduce the temperature. Once cooled, remove the custard from the ice bowl and set aside.
- Remove the mascarpone cheese from the refrigerator and set aside.
- In a stand mixer bowl using the whip attachment, add heavy cream and vanilla extract at high speed and mix until stiff peaks form, for about 5 minutes (use speed 9 or 10).
- Add in the mascarpone cheese and mix at medium speed (use speed 5) until combined, for about 1 minute. The mixture will become thick.
- Add the marsala custard to the mascarpone cream mixture and mix on low speed (use speed 3 or 4) for 2 minutes. Remove the whisk attachment and use it to scrape down the sides of the zabaglione cream to ensure it is combined. Set the zabaglione aside.
Make the Coffee Dip:
- In a small shallow bowl or saucepan, mix the cold espresso, coffee liquor and sugar.
- Working one at a time, dip a lady finger cookie in the espresso mixture and arrange in a single layer in the bottom of an 8"x8" baking dish. This layer will have two rows of 6 dipped ladyfingers
- Note: The ladyfingers will soak up the liquid quickly, so just a quick dip/turnover once in the espresso is enough. You can see it happen if you watch the cookie when added to the liquid- it's pretty cool!
Assemble the Tiramisu:
- Spread ½ of the mascarpone mixture on top of the dipped ladyfingers.
- Add another layer of espresso-dipped lady fingers (this row can accommodate 14 additional dipped ladyfingers) and spread the remaining mascarpone cream mixture on top.
- Dust the entire dessert with dark cocoa powder.
- Refrigerate uncovered for a minimum of 6 hours before serving; it’s best chilled overnight.
Notes
Use cold ingredients: Keep mascarpone cheese chilled until ready to use. This helps maintain the creamy texture and prevents the mixture from becoming runny.
Whip cream to stiff peaks: Whip the heavy cream until stiff peaks form, which will help the tiramisu hold its shape. Be careful not to overwhip, as this can cause the cream to turn grainy.
Avoid over-dipping ladyfingers: Dip ladyfingers quickly in the coffee mixture. A brief dip (just a few seconds) is enough to soak up flavor without making them soggy.
Adjust sweetness: Taste the mascarpone cream mixture before assembling the tiramisu. You can adjust the sweetness by adding more sugar if needed or reducing it to suit your taste.
Layer evenly: Spread the mascarpone mixture evenly over the ladyfinger layers for a smooth and consistent texture. Use a spatula to ensure the layers are level and well-distributed.
Use fresh espresso: If possible, brew fresh espresso for a stronger, more robust coffee flavor. Let it cool before using so the ladyfingers don’t become too soft.
Avoid overheating zabaglione: When making the zabaglione, whisk continuously and keep the heat low to medium to prevent the egg mixture from curdling. Remove from heat if the bowl gets too hot.
Whip cream to stiff peaks: Whip the heavy cream until stiff peaks form, which will help the tiramisu hold its shape. Be careful not to overwhip, as this can cause the cream to turn grainy.
Avoid over-dipping ladyfingers: Dip ladyfingers quickly in the coffee mixture. A brief dip (just a few seconds) is enough to soak up flavor without making them soggy.
Adjust sweetness: Taste the mascarpone cream mixture before assembling the tiramisu. You can adjust the sweetness by adding more sugar if needed or reducing it to suit your taste.
Layer evenly: Spread the mascarpone mixture evenly over the ladyfinger layers for a smooth and consistent texture. Use a spatula to ensure the layers are level and well-distributed.
Use fresh espresso: If possible, brew fresh espresso for a stronger, more robust coffee flavor. Let it cool before using so the ladyfingers don’t become too soft.
Avoid overheating zabaglione: When making the zabaglione, whisk continuously and keep the heat low to medium to prevent the egg mixture from curdling. Remove from heat if the bowl gets too hot.
Nutrition
Calories: 696kcal | Carbohydrates: 71g | Protein: 15g | Fat: 38g | Saturated Fat: 23g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 236mg | Sodium: 105mg | Potassium: 1755mg | Fiber: 0.3g | Sugar: 14g | Vitamin A: 1447IU | Vitamin C: 0.2mg | Calcium: 179mg | Iron: 4mg
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