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Classic Tiramisu
An elegant Italian dessert of espresso-soaked ladyfingers layered with a whipped mascarpone zabaglione cream, finished with fine cocoa powder.
Prep time: 20 mins
Cook time: 10 mins
Ingredients
Provided
- •fresh mascarpone cheese
- •heavy cream whipped
- •egg yolks
- •sugar
- •savoiardi (ladyfinger cookies)
- •strong espresso coffee cooled
- •Marsala wine
- •dark cocoa powder for dusting
Instructions
- 1Create a zabaglione: whisk egg yolks and sugar in a glass bowl over simmering water (double boiler) for 5 minutes until pale and cooked through, then cool.
- 2Gently fold mascarpone cheese and whipped cream into the cooled zabaglione until smooth.
- 3Combine cooled espresso and Marsala wine in a shallow bowl.
- 4Dip ladyfingers quickly (1 second per side) into the espresso mix and line the bottom of a serving dish.
- 5Spread half of the mascarpone cream over the ladyfingers.
- 6Add a second layer of dipped ladyfingers and top with the remaining cream.
- 7Dust generously with unsweetened dark cocoa powder. Cover and refrigerate for a minimum of 6 hours to set.