Classic Tiramisu
MAKES
one 9 x 13 inch / 23 x 33 cm tiramisu
TAKES
Prep time: 1 hour
Cook time: 0 minutes
Total: 1 hour
✻ ABOUT THIS RECIPE
Tiramisu is a classic, incredibly beloved dessert. There’s also a reason you’ll see it on so many restaurant menus - it’s not just because it’s popular, it’s also because it’s easy to make ahead of time and serve straight from the refrigerator. This classic version is still reliable and fairly simple ( though for an even easier version, check out Easy Tiramisu). If you like, you can use this classic filling with any of the other tiramisu variations I shared on Happy Baking!
INGREDIENTS
Mascarpone Filling
470 g / 2 cups cold heavy cream
454 g / 16 ounces mascarpone cheese, at room temperature
10 g / 2 teaspoons vanilla bean paste or vanilla extract
2 g / ½ teaspoon fine sea salt
85 g / 4 large egg yolks
99 g / ½ cup granulated sugar, divided
27 g / 2 tablespoons light brown sugar
142 g / 4 large egg whites
Soaking Mixture
230 g / 1 cup cold espresso or strongly brewed cofee
60 g / ¼ cup coffee liqueur or dark rum
Assembly and Finishing
48 ladyfingers (homemade or store bought)
cocoa powder, as needed for finishing
Bake This Recipe with Me:
METHOD
1. Make the mascarpone filling: in the bowl of an electric mixer (or in a large bowl if using a hand mixer), whip the cream to medium peaks. Add the mascarpone cheese, vanilla, and salt, and whip until well combined and thick.
2. In a medium bowl, whisk the egg yolks with 50 g / ¼ cup granulated sugar and the brown sugar. Place this bowl over a medium pot of simmering water and heat, whisking constantly, until the mixture reads 120°F / 49°C on a thermometer. The mixture should be pale and thick (ribbon stage), if it isn’t, keep whipping it off the heat until it reaches this stage.
3. Gently fold the egg yolk mixture into the mascarpone mixture until fully incorporated.
4. In the bowl of an electric mixer, whisk the egg whites and remaining 50 g / ¼ cup sugar to combine. Place over the pot of simmering water and heat, whisking constantly, until the mixture reads 160°F / 71°C on a thermometer.
5. Transfer the bowl of warmed egg whites to the mixer fitted with the whip attachment, and whip until the mixture reaches medium-stiff peaks.
6. Gently fold in the egg white mixture into the mascarpone mixture until fully incorporated and the mixture is visibly lightened.
7. Make the soaking mixture: in a shallow bowl, whisk the espresso and liqueur or rum together to combine. Have ready a 9 x 13 inch / 23 x 33 cm rectangular baking pan.
8. Assemble the tiramisu: working with one at a time, dip a ladyfinger briefly into the soaking mixture, and transfer it to the baking pan. As you place them, you can place them as close together as possible - or very slightly overlap them to ensure you get full coverage on the bottom of the pan. You should use half of the ladyfingers to fill the base of the pan.
9. Scoop half of the mascarpone filling on top of the ladyfingers, and spread into an even layer.
10 Repeat the dipping process, dipping the remaining ladyfingers briefly into the soaking mixture, and arranging them into an even layer fully covering the mascarpone filling.
11. Spoon the remaining mascarpone filling on top, and spread into an even layer. You can make this layer totally smooth, or create texture intentionally (such as stripes with an offset spatula)
12. Sift cocoa powder generously over the surface, and refrigerate the tiramisu for at least 4 hours (and up to 24 hours) before serving.
✻ HAVE YOU BAKED IT?
Tag @emcdowell on Instagram or use #happybaking. I’d love to see your bakes!
