Classic Tiramisu

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Classic Tiramisu

Tiramisu is a classic Italian dessert that means PICK ME UP, probably referring to the espresso and its side effects. The confection was created in the 1960s and since then has been adapted into cakes, ice creams and many other versions. I love the classic and on a hot summer day, there is nothing that will pick you more than this delicious dessert.

It doesn’t get more classic than this. Espresso soaked lady fingers layered in a mascarpone custard and dusted with cocoa and chocolate shavings. You can serve this in a trifle or casserole dish, or create individual servings by layering ingredients in 8 (14-ounce) dessert glasses, verrines, or mason jars. 

  • Duration
  • Cook Time
  • Prep Time
  • 8Servings

Ingredients

Zabaglione

  • 6 egg yolks 

  • ¾ cup sugar 

  • 3 tablespoons marsala wine 

Tiramisu

  • 1 pound mascarpone cheese, at room temperature 

  • 2 cups chilled heavy cream 

  • 2 teaspoons vanilla extract 

  • 2 tablespoons rum 

  • 3 cups brewed espresso or 3 tablespoons espresso powder mixed with 3 cups water 

  • 40 ladyfingers 

  • Garnish: Cocoa powder for dusting, chocolate curls 

Preparation

ZABAGLIONE 

1. In a mixing bowl over a pot of simmering water, whisk egg yolks, sugar, and marsala wine for 3 minutes, until it’s thick, creamy, and the mixture holds a ribbon (lift your whisk with some of the mixture on it. It should fall and hold a ribbon shape.) You can also use an immersion blender for this step. 

2. Remove from heat and set aside to cool. 

TIRAMISU 

1. Once custard/zabaglione mixture is cooled, gently fold in mascarpone to avoid deflating zabaglione. 

2. In a separate bowl using a mixer, or by hand, whip cream and vanilla to medium peaks. Fold whipped cream into zabaglione mascarpone mixture and set aside. 

3. Mix rum and espresso together in a pie plate or medium dish. Starting with half the ladyfingers, dip each into espresso mixture for about 10 seconds on each side. Then arrange in trifle or 9- x 13-inch casserole dish. 

4. Pile ½ of zabaglione mascarpone mixture on top of dipped ladyfingers and spread so it’s evenly distributed and smooth. Dip remaining ladyfingers and arrange on top of zabaglione mixture. Add remaining zabaglione and spread with a spatula. 

5. Dust the top of tiramisu with cocoa powder and shaved chocolate. Chill for at least 4 hours or overnight before serving. 

Note: If you can not find mascarpone cheese, substitute by whipping 1 room temperature 8-ounce bar cream cheese with 2 tablespoons heavy cream.