TIRAMISÙ - PROFESSIONAL ITALIAN RECIPE
- 4 egg yolks room temperature
- 150 g (2/3 cup) caster sugar or granulated white sugar
- 50 ml (4 tbsp) water
- 500 g (1 pound) Mascarpone cheese chilled or room temperature, I prefer it chilled
- 250 ml (1 cup) whipping cream 35% fat, chilled
- 2-3 tbs Marsala Italian liqueur
- 300 g (11 oz) Savoiardi biscuits aka Ladyfingers
- 500 ml (2 cups) Espresso coffee unsweetened
- unsweetened cocoa powder for dusting
- Make italian Espresso coffee with a moka pot. If you are not familiar with this kind of preparation, you can use another type of unsweetened espresso. Making coffee is the first step because we should cooling it down at room temperature. Meanwhile we prepare the Mascarpone cream.
- Place the egg yolks in a large heatproof bowl and mix with a hand mixer at high speed for about 4 minutes, then let aside.
- Place the sugar in a small saucepan and add the water: cook over medium heat and bring to a boil without mixing.
- When sugar syrup starts simmering, let it boil for 6-7 minutes over medium-low heat, or until a thermometer reaches 121° C-250° F. The syrup should be pretty transparent, not amber or too yellow in color.
- Start mixing the egg yolk mix with the hand mixer and add immediately, little by little, the hot and thick sugar syrup. If you have a stand mixer instead of a hand mixer, you can use it, it will be very helpful.
- Mix the yollk mix at medium-high speed for at least 5-6 minutes, or until the eggs mix will be pale, thick and cooled down almost at room temperature. Thanks to the hot sugar syrup temperature, the egg yolks will be pastourized (technically this process is called “pate a bombe”).
- Place Mascarpone cheese in a large bowl and soften it using a spatula.
- Add gradually the cooled down yolks mix into the softened mascarpone and incorporate gently using a spatula. Don’t use an electric mixer or you’ll get a runny mascarpone mix.
- Add the Marsala liquor.
- In a big bowl, whip the whipping cream until medium-stiff peaks form.
- Add gradually the mascarpone-egg mix into the whipping cream: let’s start incorporating 2 tablespoons of mascarpone-egg mix and fold gently using a spatula.
- Dip the ladyfingers (Italian Savoiardi) into the unsweetened coffee (the biscuits should be very well soaked, until they keep their solidity) and lay out onto the serving plate in a single layer forming a large rectangle.
- Add 1/3 of the mascarpone cream on top and dust unsweetened cocoa powder on top.
- Lay another layer of soaked ladyfingers. I place the second biscuit layer with an alterante pattern to increase the Tiramisù steadiness.
- Top with 1/3 of the mascarpone cream and dust on top with unsweetened cocoa powder.
- Repeat and make the last layer of soaked biscuits, cream and cocoa powder.
- Cover and refrigerate for at least 4 hours, better overnight, before serve it. Tiramisù taste better the day after.
In Italy we use unsweetened coffee and unsweetened cocoa powder in Tiramisù because Savoiardi biscuits are very sweet and the Mascarpone frosting is pretty sweet too! So Coffee and cocoa balance the sweetness. If your Ladyfingers are low in sugar, consider to add a bit of sugar in your coffee.
We use Espresso coffee, not American coffee for dipping biscuits. Every coffee has a different taste, you can add some extra water if your coffee taste too bitter and thick.
The steps for making Mascarpone frosting are very important if you want to get a thick frosting not too runny, so I suggest to follow exatcly the step written in the recipe above.
Tiramisù taste better if you refrigerate it overnight before serve it, so I suggest to prepare it the day before: it worth it!
I know many people who don’t like Tiramisù because it’s made with raw eggs. I’ve made it with Pate a Bombe, the professional method to pasteurize the eggs, so anyone can safely have this delicious dessert! This method is used in Restaurants and Pastry Shops: try it out, you won’t regret it!