Ingredients
Check off ingredients as you go
Serves 6 to 8
- 500g (about 2 cups) mascarpone (remove from refrigerator ahead of time)
- 300g (25-30 pieces) ladyfinger cookies
- 140g (⅔ cup) granulated sugar
- 4 extra-fresh eggs (essential since they’ll be eaten raw)
- 4 cups diluted espresso
- unsweetened cocoa powder
Preparing the Mascarpone Cream
- Separate the egg whites from the yolks (be careful not to get any yolk in the whites or they won’t whip properly). Place the whites in a mixing bowl or stand mixer and begin whipping. As soon as they start to foam, add half the sugar (save the other half for the yolks). Continue whipping until they form a shiny, firm mass.
In another bowl, whisk the yolks with the remaining sugar until the mixture turns pale and doubles in volume.
Gently fold in the mascarpone to the yolks in several additions, trying not to lose too much volume. Finish by folding in the whites, always working carefully to preserve the incorporated air, lifting from bottom to top with a spoon.
Cookies and Assembling the Tiramisu
- Quickly dip the ladyfingers in the espresso, then arrange in your serving dish (don’t soak the cookies completely, just the bottom)
- Cover with mascarpone cream and repeat with the cookies to create a second layer (I like to place the ladyfingers in one direction, then the opposite direction on the next layer), then finish with a layer of mascarpone cream.
Refrigerate for several hours (at least 5-6) or even overnight.
Just before serving, dust with cocoa powder using a small strainer.
Tips and Variations
A quick reminder since this question comes up often. Preparations with raw eggs keep for 48 HOURS MAX in the refrigerator. No longer. Even if it tastes the same. The bacteria that develop and can make you sick have no taste… So please, no longer than that.
However, tiramisu can be frozen without the cocoa. Simply let it thaw in the refrigerator and dust with cocoa just before serving.
To prepare your mascarpone cream, it’s best to remove your ingredients from the fridge a bit ahead of time. They’ll be softer and easier to incorporate without having to stir too much.
You can absolutely use only 250g (1 cup) of mascarpone and replace the remaining 250g with ricotta or cream cheese.
For an alcoholic version, you can add 1 tablespoon of amaretto (almond liqueur) to the coffee.