Description
A rich, creamy, and elegant tiramisu featuring a cooked egg yolk custard base for safety and stability, layered with coffee-soaked ladyfingers and whipped mascarpone cream. This make-ahead dessert delivers restaurant-quality texture and flavor with minimal active time.
Ingredients
Scale
- 2 cups (480ml) strong espresso, cooled to room temperature
- 2 tablespoons (30ml) Marsala wine (optional)
- 1 teaspoon (5ml) vanilla extract
- 16 oz (450g) mascarpone cheese, cold
- 1 cup (240ml) heavy cream, cold
- 1/2 cup (100g) granulated sugar
- 4 large egg yolks
- 3 tablespoons (40g) sugar (for egg yolks)
- 2 tablespoons (30ml) water (for double boiler)
- 24–30 pieces Savoiardi ladyfingers
- 2–3 tablespoons (15-20g) unsweetened cocoa powder
Instructions
- Brew the espresso and stir in the Marsala wine and vanilla. Pour into a shallow dish and let cool to room temperature.
- In a heatproof bowl, whisk together the egg yolks and 3 tablespoons of sugar. Place over a pot of simmering water (double boiler) and whisk constantly for 5-7 minutes until the mixture reaches 160°F (71°C), becomes pale, thick, and ribbon-like. Remove from heat and let cool completely.
- In a separate large bowl, whip the cold heavy cream with 1/2 cup sugar and 1 teaspoon vanilla extract until stiff peaks form.
- Add the cold mascarpone cheese to the whipped cream and gently fold until smooth. Fold in the cooled egg yolk custard until uniform.
- Quickly dip each ladyfinger into the coffee mixture (1-2 seconds per side) and arrange in a single layer at the bottom of a 9×13 inch serving dish.
- Spread half of the mascarpone cream over the ladyfingers.
- Add a second layer of dipped ladyfingers, then spread the remaining cream on top, smoothing it flat.
- Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
- Before serving, sift cocoa powder generously over the top.
Notes
Ensure all dairy ingredients (mascarpone and heavy cream) are ice-cold to ensure proper whipping and texture. Do not over-dip the ladyfingers, or they will become soggy. For clean slices, dip a sharp knife in hot water and wipe dry between cuts. This dessert does not freeze well; store in the refrigerator for up to 5 days.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22
- Fat: 18
- Saturated Fat: 11
- Carbohydrates: 35
- Fiber: 1
- Protein: 5
Keywords: tiramisu, italian dessert, mascarpone, coffee dessert, make ahead dessert, restaurant style tiramisu, no bake dessert