Equipment
Ingredients
Espresso Soak
- 350 ml brewed espresso, strong
- 45 ml marsala wine
Mascarpone Cream
- 6 egg yolks
- 150 g granulated sugar
- 500 g mascarpone cheese, room temperature
- 300 ml heavy whipping cream, chilled
Assembly
- 300 g ladyfingers
- 20 g unsweetened cocoa powder
Nutrition (per serving)
Method
Combine the hot espresso and Marsala wine in a shallow dish. Set aside to cool to room temperature.
Place a heatproof bowl over a saucepan of gently simmering water, ensuring the bottom of the bowl does not touch the water. Whisk the egg yolks and granulated sugar constantly until the mixture lightens in color, thickens slightly, and reaches 71°C/160°F to ensure food safety.
Remove the yolk mixture from the heat and beat with a hand mixer on medium-high speed until it becomes thick, pale, and forms ribbons when the beaters are lifted.
In a separate bowl, stir the room temperature mascarpone cheese just until smooth to loosen it. Gently fold the mascarpone into the whipped egg yolk mixture using a silicone spatula until fully combined and no lumps remain.
Whip the chilled heavy whipping cream in a clean bowl until stiff peaks form. Be careful not to overwhip into butter.
Gently fold the whipped cream into the mascarpone and yolk mixture in two additions, maintaining as much air as possible to create a light, velvety cream.
Quickly submerge each ladyfinger into the cooled espresso mixture for no more than one second per side. Arrange the soaked ladyfingers in a single, tight layer in the bottom of a 9x13-inch baking dish.
Spread half of the mascarpone cream evenly over the first layer of soaked ladyfingers, smoothing the top with a spatula to reach the edges.
Repeat the dipping and layering process with the remaining ladyfingers, placing them directly on top of the cream layer. Top with the remaining mascarpone cream, smoothing the final layer evenly.
Cover the dish tightly and refrigerate for at least 8 hours, preferably overnight, to allow the cookies to soften completely into a cake-like texture and the flavors to meld.
Just before serving, use a fine mesh strainer to generously dust the entire top of the tiramisu with unsweetened cocoa powder.
Chef's Notes
- Always look for hard Italian Savoiardi rather than soft, cake-like ladyfingers found in some bakery sections. The hard texture is essential for absorbing the coffee without immediately disintegrating.
- A rapid dip technique is crucial. The cookies should still feel crisp in the center when you place them in the dish; they will continue to soften as they absorb moisture from the cream during the chilling process.
- Tempering the egg yolks over a double boiler not only pasteurizes them for safety but also creates a thicker, more stable sabayon base which helps the final cream hold its structure.
- Mascarpone is extremely prone to splitting and weeping whey if over-agitated. Always fold by hand with a spatula rather than using a mixer when combining it with other ingredients.
- For the cleanest slices, wipe your knife with a warm, damp towel between each cut when serving.
Storage
Refrigerator: 3 days — Cover tightly to prevent absorbing refrigerator odors.
Freezer: 1 month — Freeze without the final cocoa dusting. Thaw overnight in the refrigerator before serving.
