Description
A reliable, no-fail tiramisu with a silky custard made without raw eggs, perfect for any dessert lover.
Ingredients
Scale
- 6 large egg yolks (about 120 g)
- 150 g (3/4 cup) granulated sugar
- 500 g (18 oz / about 2 cups) full-fat mascarpone
- 240 ml (1 cup) heavy cream (36% fat)
- 300 ml (1¼ cups) strong espresso, cooled
- 60–90 ml (4–6 tbsp) Marsala wine or dark rum (optional)
- 200–250 g (about 24–30) savoiardi (ladyfingers)
- 10–15 g (2 tbsp) unsweetened cocoa powder for dusting
- A pinch of fine salt
Instructions
- Make the zabaglione: In a heatproof bowl over simmering water, whisk egg yolks and sugar for 7–9 minutes until thickened and 71°C (160°F) is reached. Remove from heat and whisk for an additional minute.
- Cool and fold in mascarpone: Allow zabaglione to cool for 3–4 minutes, then whisk in mascarpone until smooth.
- Whip the cream: In a separate bowl, whip heavy cream to soft peaks, then fold into mascarpone mixture.
- Prepare the coffee soak: Combine cooled espresso with Marsala or rum in a shallow bowl.
- Assemble the layers: Quickly dip ladyfingers in coffee and arrange in a dish. Spread half of the mascarpone mixture over them, add another layer of dipped ladyfingers and the remaining mascarpone.
- Chill and finish: Cover and chill for at least 4 hours, preferably overnight. Dust with cocoa before serving.
Notes
Use an instant-read thermometer for accuracy when cooking yolks. Assemble up to 24 hours ahead for best flavor.
- Prep Time: 30 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 24g
- Sodium: 120mg
- Fat: 39g
- Saturated Fat: 23g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 245mg