Tiramisu
Espresso-soaked ladyfingers under clouds of mascarpone cream and cocoa — the refrigerator does the real work overnight.
Overview
Ingredients
Equipment
- 8×8-inch baking dish
- Electric mixer
- Shallow dish for espresso
Method
Brew and cool
Prepare strong espresso and allow it to cool completely.
Beat the mascarpone
Beat the mascarpone and vanilla until smooth.
Whip the cream
Whip the heavy cream and sugar until it holds soft, creamy peaks.
Fold
Fold the mascarpone mixture into the whipped cream.
Dip and layer
Quickly dip the ladyfingers in espresso and arrange them in an even layer.
First cream layer
Spread over half the mascarpone cream.
Second layer
Repeat with another layer of espresso-dipped ladyfingers and the remaining cream.
Chill overnight
Cover and refrigerate overnight, about 8 hours.
Dust and serve
Dust generously with cocoa before serving.
Tips
Nutrition
Storage
Frequently asked
Does this use raw eggs?+
No — this version is built on whipped cream and mascarpone, so it's safe for everyone at the table.
Can I add alcohol?+
Yes — a tablespoon or two of marsala, rum, or amaretto stirred into the cooled espresso is traditional.
Can I freeze it?+
You can, but the cream can turn slightly grainy on thawing; the fridge for 3 days is the better plan.
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