Recipes › Dessert › Rich Tiramisu Recipe

Rich Tiramisu Recipe

Recipe by Pedro M. A. Neves

This rich tiramisu is a classic Italian dessert that layers creamy mascarpone custard with coffee-soaked ladyfinger cookies and a dusting of cocoa. The combination of silky mascarpone, fresh eggs, and strong espresso creates a deeply indulgent dessert with delicate texture and bold flavors. Perfect for entertaining or a special occasion, this tiramisu requires no baking and comes together in under an hour.

Ingredients

• 6 large egg yolks
• 100g (3.5 oz) granulated sugar
• 500g (1.1 lbs) mascarpone cheese, room temperature
• 240ml (1 cup) heavy cream, cold
• 300ml (1.25 cups) strong espresso, cooled to room temperature
• 60ml (0.25 cup) coffee liqueur or brandy (optional)
• 24 ladyfinger biscuits (savoiardi), approximately 200g (7 oz)
• 30g (3 tablespoons) unsweetened cocoa powder for dusting
• 10g (2 teaspoons) instant espresso powder for dusting

Instructions

1. Place egg yolks and granulated sugar in a large heatproof bowl. Set the bowl over a pot of gently simmering water (do not let the bowl touch the water). Whisk continuously for 8-10 minutes until the mixture reaches 160°F (71°C) on a thermometer and becomes pale, thick, and ribbon-like. Remove from heat and let cool for 5 minutes.

2. Gently fold the room-temperature mascarpone cheese into the cooled egg mixture in two additions, folding with a silicone spatula until no streaks remain and the mixture is smooth and creamy.

3. In a separate bowl, whip the cold heavy cream to stiff peaks using an electric mixer or whisk.

4. Gently fold the whipped cream into the mascarpone mixture in two additions until the mixture is light, airy, and fully combined with no cream streaks visible.

5. Combine the cooled espresso with the coffee liqueur or brandy (if using) in a shallow bowl or dish.

6. Working one at a time, quickly dip each ladyfinger biscuit into the espresso mixture for 1-2 seconds on each side—they should be moistened but not soggy—and arrange in a single layer in the bottom of a 9x13 inch (23x33 cm) baking dish.

7. Spread half of the mascarpone cream mixture evenly over the layer of dipped ladyfingers, using an offset spatula or the back of a spoon.

8. Repeat the dipping process with the remaining 12 ladyfingers and arrange them in a second layer over the mascarpone cream.

9. Top with the remaining mascarpone cream, spreading it in an even layer and smoothing the surface.

10. Cover the baking dish with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow flavors to meld and the texture to set. Just before serving, dust the top generously with unsweetened cocoa powder and a light sprinkle of instant espresso powder using a fine sieve.

Substitutions

• For egg-free tiramisu, replace the egg yolk custard with 250ml (1 cup) heavy cream whipped to stiff peaks and folded with 500g softened mascarpone and 50g powdered sugar—the result will be lighter but still delicious.
• Substitute the heavy cream with Greek yogurt (full-fat, strained) for a tangier flavor and slightly lighter texture.
• Replace coffee liqueur with brandy, rum, or omit entirely for a non-alcoholic version.
• Use store-bought ladyfinger biscuits labeled 'savoiardi' or substitute with sponge cake fingers if savoiardi are unavailable.

Tips

• Ensure mascarpone is at room temperature before folding to prevent lumps; remove from refrigerator 30 minutes before use.
• The egg mixture must reach 160°F (71°C) for food safety when using raw eggs; use a reliable instant-read thermometer.
• Do not over-dip the ladyfingers—a quick 1-2 second dip on each side is sufficient; soggy biscuits will make the tiramisu mushy.
• For best flavor and texture, make tiramisu at least 4 hours ahead or the day before serving; overnight refrigeration allows the coffee flavor to deepen and flavors to meld beautifully.

Tiramisu originated in the Veneto region of northeastern Italy in the 1950s and translates to 'pick me up,' referring to both the caffeine and the mood-elevating combination of coffee and cream. While modern recipes often use pasteurized or heat-treated eggs due to food safety concerns, the traditional preparation in Italy has always celebrated the simplicity of quality mascarpone, fresh eggs, and strong espresso.

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