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Tiramisu

Tiramisù

Tiramisu is coffee, cream and cocoa with no oven involved, and the texture comes from eggs folded into mascarpone. Veneto and Friuli Venezia Giulia both claim it, and many Italian versions contain no alcohol at all. The ladyfingers decide the outcome: dip each one for a second per side, because soaked ones turn the whole dessert to mush.

Prep
6 hr 45 min
Cook
No cooking
Total
6 hr 45 min
Serves
8

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An illustration of Tiramisu
Tiramisu, illustrated for Tastybop

Ingredients

  • 1 1/2 cups (360 ml) strong brewed espresso or moka pot coffee
  • 3 tbsp (45 ml) Marsala or dark rum (optional)
  • 4 large very fresh eggs, separated (pasteurized if you can find them)
  • 1/2 cup (100 g) granulated sugar
  • 1 lb 2 oz (500 g) mascarpone, cold
  • 7 oz (200 g) crisp savoiardi ladyfingers, about 24
  • 2 tbsp unsweetened cocoa powder

Instructions

  1. Brew the coffee, stir in the Marsala or rum if using, and pour it into a shallow dish. Let it cool to room temperature, about 20 minutes. Hot coffee softens the ladyfingers too fast.
  2. Beat the egg yolks with the sugar for 3 to 4 minutes, until pale and thick enough to fall from the whisk in a ribbon.
  3. Add the mascarpone and beat on low only until smooth. Stop as soon as it comes together, since overworked mascarpone turns grainy.
  4. With clean beaters in a clean bowl, whip the egg whites to firm but still glossy peaks. Fold them into the mascarpone in three additions, keeping as much air as you can.
  5. Dip half the ladyfingers one at a time into the coffee, 1 second per side. Lay them tightly in a 9-inch (23 cm) square dish and spread half the cream on top.
  6. Repeat with the remaining ladyfingers and cream, then smooth the top. Cover and refrigerate for at least 6 hours, or overnight, so the cream firms up and the ladyfingers soften.
  7. Sift the cocoa over the top right before serving, so it stays dry and dark. Keep leftovers in the fridge and finish them within 2 days.

Tips

  • This traditional version uses raw eggs. Raw eggs carry a salmonella risk that matters most for pregnant guests, small children, older adults and people with weakened immunity. Use pasteurized in-shell eggs for them, or follow the cooked version in the next tip.
  • For a cooked version, whisk the yolks and sugar in a bowl over simmering water until the mixture reaches 160°F (71°C), then cool it completely. Replace the egg whites with 1 cup (240 ml) heavy cream, whipped to soft peaks.
  • A runny tiramisu usually means whites folded in too roughly or too little chilling time. Soft store-bought sponge fingers also release more liquid than crisp savoiardi, so shorten the dip further.

Did you know?

  • Tiramisu means "pick me up" in Italian.
  • Tiramisu was most likely invented in the Veneto region of Italy.
  • Ladyfinger cookies are dipped in coffee to make tiramisu's soft layers.

Questions

Does authentic tiramisu have alcohol?

Not always. Many Italian recipes use only coffee, while others add Marsala or rum. Leave it out and the recipe still works without any other change.

What can I use instead of mascarpone?

Mascarpone gives the dish its flavor, so it's worth finding. In a pinch, beat 12 oz (340 g) full-fat cream cheese with 1/2 cup (120 ml) heavy cream, though the result will taste tangier.

How long does tiramisu need to chill?

At least 6 hours, and overnight is better for clean slices. Since this version contains raw eggs, keep it refrigerated and eat it within 2 days.

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