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Tiramisu I Recipe

Recipe by Pedro M. A. Neves

Tiramisu is a classic Italian dessert featuring layers of coffee-soaked ladyfinger biscuits and creamy mascarpone custard, finished with a dusting of cocoa powder. This iconic no-bake treat balances bitter espresso with rich, velvety cream for an elegant finish to any meal. The name means 'pick me up' in Italian, reflecting its energizing coffee flavors.

Ingredients

• 6 large egg yolks
• 100 g (3.5 oz) granulated sugar
• 500 g (1 lb 2 oz) mascarpone cheese, room temperature
• 300 ml (10 fl oz) heavy cream, cold
• 240 ml (8 fl oz) strong espresso, cooled to room temperature
• 60 ml (2 fl oz) coffee liqueur or dark rum (optional)
• 40 ladyfinger biscuits (savoiardi)
• 30 g (1 oz) unsweetened cocoa powder
• 15 g (0.5 oz) dark chocolate, finely grated (optional garnish)

Instructions

1. Whisk egg yolks and granulated sugar together in a heatproof bowl over simmering water (double boiler method) for 8-10 minutes, stirring constantly, until the mixture reaches 65°C (150°F) and becomes pale and thick. Remove from heat and let cool for 5 minutes.

2. Fold the cooled egg mixture into room-temperature mascarpone cheese using a rubber spatula, stirring gently until smooth and no lumps remain. Do not overmix.

3. In a separate bowl, whip the cold heavy cream to stiff peaks using an electric mixer. Gently fold the whipped cream into the mascarpone mixture in two additions until fully incorporated.

4. Combine the cooled espresso with coffee liqueur or rum (if using) in a shallow dish and stir to combine.

5. Quickly dip each ladyfinger biscuit into the espresso mixture for 1-2 seconds per side—do not oversoak—and arrange in a single layer in the bottom of a 9 x 13 inch (23 x 33 cm) baking dish.

6. Spread half of the mascarpone cream mixture evenly over the ladyfinger layer using an offset spatula or the back of a spoon.

7. Repeat steps 5 and 6: dip remaining ladyfingers in espresso and layer them on top, then finish with the remaining mascarpone cream, smoothed into an even surface.

8. Cover the dish with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, to allow flavors to develop and the structure to set firmly.

9. Just before serving, dust the entire surface generously and evenly with unsweetened cocoa powder using a fine mesh sieve. Add grated dark chocolate if desired.

Substitutions

• Mascarpone substitute: Use 250 g (9 oz) cream cheese blended with 250 ml (8.5 fl oz) heavy cream and 50 g (1.75 oz) sour cream for a tangier filling
• Egg safety: Pasteurized eggs or egg yolks can be used in place of raw eggs to eliminate food-safety concerns
• Alcohol-free version: Replace coffee liqueur or rum with 2 tablespoons of vanilla extract mixed into the espresso for depth without spirits
• Ladyfinger substitute: Use sponge cake cut into strips or store-bought tiramisu sponge sheets for a slightly denser texture

Tips

• Ensure all ingredients, especially mascarpone and cream, are at the correct temperature before assembly—cold mascarpone can become lumpy when folded
• The 1-2 second dip is crucial; over-soaking ladyfingers will make the dessert soggy, while under-soaking leaves them dry
• Overnight refrigeration is not optional—this resting time allows the biscuits to absorb moisture gradually and flavors to marry completely
• For best results, serve tiramisu chilled directly from the refrigerator; it becomes less structured at room temperature

Tiramisu originated in the Veneto region of northeastern Italy in the 1960s, likely in Treviso, and has become synonymous with Italian fine dining worldwide. The dessert reflects Italian culinary philosophy by combining simple, quality ingredients—eggs, mascarpone, espresso, and cocoa—into an elegant preparation.

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