Classic Tiramisu

How to Make Classic Tiramisu

1. 1

   Step 1: Prepare coffee soak

   Brew very strong espresso and let it cool to room temperature, then stir in the coffee liqueur in a shallow dish. Chilling the mixture briefly speeds assembly, but it should remain liquid enough for quick dipping.

   For this step

   • 1 1/4 cupsFreshly brewed espresso, cooled
   • 1/4 cupCoffee liqueur (Marsala, Kahlúa, or similar)
   
2. 2

   Step 2: Make the zabaglione base

   Whisk the egg yolks and granulated sugar together in a heatproof bowl set over a simmering pan of water (bain-marie) until pale, thick, and the sugar dissolves—about 6–8 minutes; the mixture should reach roughly 160°F (71°C) for safety. Remove from heat and beat with a hand mixer 2–3 minutes until slightly cooled and velvety.

   For this step

   • 5 countLarge egg yolks
   • 3/4 cupGranulated sugar
   
3. 3

   Step 3: Combine mascarpone and whipped cream

   Gently fold the mascarpone into the cooled yolk mixture until smooth and lump-free; avoid overbeating which can thin the custard. Separately whip the heavy cream to soft peaks, then fold it into the mascarpone mixture in two additions to lighten the texture without deflating the cream.

   For this step

   • 2 cups (about 16 oz)Mascarpone cheese
   • 1 cupHeavy cream (35% or whipping cream)
   
4. 4

   Step 4: Assemble the layers

   Quickly dip each ladyfinger (1–2 seconds) into the coffee mixture—do not soak—and arrange a single, snug layer in a 9x9-inch (or similar) dish. Spread half the mascarpone mixture over the cookies, repeat with a second dipped ladyfinger layer, and finish with the remaining mascarpone mixture, smoothing the top with an offset spatula.

   For this step

   • 24 countLadyfingers (savoiardi)
   
5. 5

   Step 5: Chill and finish

   Cover and refrigerate at least 4 hours (ideally overnight) to allow flavors to meld and the custard to set. Just before serving, dust generously with unsweetened cocoa powder and optionally shave dark chocolate over the top; keep chilled until served.

   For this step

   • 2 tablespoonsUnsweetened cocoa powder (for dusting)

1. Brew very strong espresso and let it cool to room temperature, then stir in the coffee liqueur in a shallow dish. Chilling the mixture briefly speeds assembly, but it should remain liquid enough for quick dipping.
2. Whisk the egg yolks and granulated sugar together in a heatproof bowl set over a simmering pan of water (bain-marie) until pale, thick, and the sugar dissolves—about 6–8 minutes; the mixture should reach roughly 160°F (71°C) for safety. Remove from heat and beat with a hand mixer 2–3 minutes until slightly cooled and velvety.
3. Gently fold the mascarpone into the cooled yolk mixture until smooth and lump-free; avoid overbeating which can thin the custard. Separately whip the heavy cream to soft peaks, then fold it into the mascarpone mixture in two additions to lighten the texture without deflating the cream.
4. Quickly dip each ladyfinger (1–2 seconds) into the coffee mixture—do not soak—and arrange a single, snug layer in a 9x9-inch (or similar) dish. Spread half the mascarpone mixture over the cookies, repeat with a second dipped ladyfinger layer, and finish with the remaining mascarpone mixture, smoothing the top with an offset spatula.
5. Cover and refrigerate at least 4 hours (ideally overnight) to allow flavors to meld and the custard to set. Just before serving, dust generously with unsweetened cocoa powder and optionally shave dark chocolate over the top; keep chilled until served.