Italian Tiramisu
Classic Espresso-Soaked Dessert
A luxurious and creamy Italian dessert made with layers of espresso-dipped ladyfingers and rich mascarpone filling, accented with Marsala wine and cocoa.
- 3 h (including chilling)
- 8
- Intermediate
Ingredients
For the Espresso Mixture
For the Mascarpone Filling
For Assembly
Preparation
Preparing the Espresso Mixture
Brew Espresso
Brew 1 cup of strong espresso.
Use fresh espresso for the best flavor infusion in your ladyfingers.
Mix Marsala & Sugar
Stir in the Marsala wine and 1 tablespoon sugar, allowing the sugar to dissolve.
Cool Mixture
Set aside to cool completely.
Making the Mascarpone Filling
Whisk Yolks & Sugar
In a heatproof bowl, whisk together egg yolks and 1/2 cup sugar.
Cook Over Double Boiler
Place over a double boiler, whisking constantly until the mixture is thickened (about 5-7 minutes).
Ensure the egg mixture does not curdle by keeping your whisk constantly moving over gentle heat.
Fold in Mascarpone
Remove from heat and let it cool slightly before gently folding in mascarpone cheese.
Chill the bowl in an ice bath to help the egg mixture cool faster before incorporating the mascarpone.
Cooking Process
Whipping Cream
Beat the heavy cream to soft peaks and fold it gently into the mascarpone mixture.
Soaking Ladyfingers
Quickly dip each ladyfinger into the cooled espresso mixture, ensuring they are soaked but not soggy.
Layering
In a 9x9 inch baking dish, layer half of the soaked ladyfingers, cover with half the mascarpone filling, then repeat layers.
Plating & Serving
Italian Tiramisu
Italian Tiramisu
Chill & Serve
Refrigerate for at least 2 hours before dusting the top layer with cocoa powder and optional chocolate shavings.