Tiramisu

Ingredients

Preparation

1. 1

   Prepare and cool the coffee

   Prepare 350 millilitres of strong espresso coffee. Pour it into a wide, shallow dish to help it cool quickly. Add the Marsala if desired, stir and allow it to reach room temperature completely. Coffee that is still warm would soften the biscuits too quickly and could destabilise the cream.

2. 2

   Separate the eggs

   Carefully separate the egg whites from the yolks into two perfectly clean bowls. Avoid getting any yolk into the whites, as fat would prevent them from whipping correctly. Keep the whites chilled while preparing the mascarpone base.

3. 3

   Whisk the yolks and sugar

   Add the sugar to the egg yolks. Whisk with an electric mixer for four to five minutes, until very pale, thick and increased in volume. When the beaters are lifted, the mixture should fall in a ribbon that remains visible for a few seconds.

4. 4

   Add the mascarpone

   Briefly soften the mascarpone with a spatula in a separate bowl. Add it to the yolk and sugar mixture in three batches, whisking on low speed or folding gently with a spatula. Stop as soon as the cream is smooth and uniform. Overmixing can make the mascarpone grainy or runny.

5. 5

   Whip the egg whites

   Add a small pinch of salt to the egg whites. Whisk first on medium speed until foamy, then gradually increase the speed. Stop when they form firm but still flexible peaks. Overwhipped whites would be dry and difficult to fold in.

6. 6

   Lighten the cream

   Fold about one third of the whipped whites into the mascarpone cream to loosen it. Add the remainder in two batches, using a spatula and lifting the mixture from the bottom to the top while rotating the bowl. Continue only until no white streaks remain.

7. 7

   Prepare the dish

   Choose a rectangular dish measuring about twenty by thirty centimetres. Spread a very thin layer of mascarpone cream over the bottom to stabilise the first layer of biscuits.

8. 8

   Soak the first layer of biscuits

   Dip each biscuit into the cooled coffee for about one second on each side. It should be moist on the surface while still firm in the centre. Arrange the biscuits immediately in the dish, side by side in an even layer, trimming them if necessary to fill any gaps.

9. 9

   Add the first cream layer

   Spread half of the mascarpone cream over the biscuits. Smooth it gently with an offset spatula or the back of a spoon without pressing firmly, so the layer remains even and the air in the cream is preserved.

10. 10

    Build the second layer

    Quickly soak the remaining biscuits in the coffee and arrange them over the cream in the same direction or perpendicular to the first layer. Cover with the remaining mascarpone cream, then smooth the surface carefully.

11. 11

    Chill the tiramisu

    Cover the dish without allowing the wrap to touch the cream directly. Refrigerate for at least six hours, ideally eight to twelve hours. This rest is essential for the biscuits to soften evenly and the cream to become firm enough to slice.

12. 12

    Dust with cocoa and serve

    Just before serving, sift an even layer of unsweetened cocoa powder over the entire surface. Cut the tiramisu with a thin knife wiped clean between portions, or serve it with a large spoon. Keep refrigerated until the last moment.

Tips & tricks

• Use very fresh or pasteurised eggs because the traditional recipe is not cooked.
• Remove the mascarpone from the refrigerator fifteen minutes before use so it incorporates easily without becoming runny.
• Prepare strong coffee and let it cool completely before soaking the biscuits.
• Dip each biscuit very briefly so it absorbs coffee without becoming mushy.
• Whisk the egg yolks and sugar until pale, thick and slightly foamy.
• Fold in the mascarpone gently to prevent it from splitting or becoming liquid.
• Whip the egg whites to soft or firm peaks, then fold them in gradually with a spatula.
• Do not compress the layers excessively, so the cream remains light.
• Refrigerate for at least six hours, ideally overnight.
• Dust with cocoa powder just before serving to keep the surface dry and velvety.

Variations

• Add Marsala, amaretto or rum to the cooled coffee.
• Prepare individual portions in dessert glasses.
• Add a thin layer of grated dark chocolate between the layers.
• Replace part of the coffee with lightly sweetened hot chocolate for a milder version.
• Add fresh raspberries between the layers for a fruity variation.
• Prepare an alcohol-free version using coffee only.
• Use gluten-free biscuits to adapt the dessert for those who need them.

Storage

Tiramisu keeps for up to two days in the refrigerator, well covered, at a temperature below 4°C. Because it contains raw or minimally processed eggs, do not leave it at room temperature for more than two hours. It can be frozen for up to one month without the final cocoa layer; thaw slowly overnight in the refrigerator, then add the cocoa before serving.

Nutrition facts(per serving)

What to serve with this recipe?

• Espresso coffee
• Fresh berries
• Dark chocolate
• Sweet Marsala

Frequently asked questions