Tiramisu
Ingredients
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- 1 1/4 cups espresso – brewed strong, cooled
- 1/4 cups Marsala wine – stirred into coffee
- 4 large eggs – separated
- 1/2 cups granulated sugar
- 16 ounces mascarpone cheese – cold
- 1/8 tsp fine sea salt
- 10 ounces ladyfingers (savoiardi)
- 3 tbsp unsweetened cocoa powder – sifted for dusting
Instructions
1. Make the soaking liquid: Combine the cooled espresso and Marsala in a shallow bowl and set aside.
2. Prepare the mascarpone base: Separate the eggs. In a large bowl, beat the egg yolks with the granulated sugar until very pale, thick, and ribbony, 3–5 minutes.
3. Add the mascarpone: Whisk the mascarpone into the yolk mixture just until smooth and homogeneous, 30–60 seconds. Do not overmix.
4. Whip the whites: In a clean bowl, beat the egg whites with the fine sea salt to stiff peaks, 2–4 minutes.
5. Lighten the cream: Fold the whipped whites into the mascarpone mixture in three additions, using broad, gentle strokes to keep the mixture airy.
6. Assemble: Quickly dip each ladyfinger into the coffee-Marsala mixture—about 1 second per side—so they absorb but do not become soggy. Arrange a snug layer in an 8-inch square dish. Spread half the mascarpone cream over the cookies. Repeat with a second dipped layer and the remaining cream; smooth the top.
7. Chill: Cover and refrigerate until set and sliceable, 4–6 hours (overnight preferred).
8. Finish and serve: Just before serving, sift the cocoa powder evenly over the surface. Slice or scoop and serve cold.
Tiramisu is a no-bake Italian dessert built from layers of espresso-soaked ladyfingers and an airy mascarpone cream, finished with a veil of bitter cocoa. The texture is simultaneously light and lush, with the snap of the savoiardi softening into a tender sponge as it rests. Balanced between coffee bitterness, gentle sweetness, and dairy richness, it’s a crowd-pleaser that slices neatly when well-chilled.
The dessert is closely associated with the Veneto region, especially Treviso, and its name translates to “pick me up,” a nod to its espresso and sugar. While layered cream-and-biscuit sweets have older roots in Italy, the modern tiramisu took shape in the late 20th century and quickly spread across the country and the world. Regional debates persist over exact origins and technique, yet the core elements—savoiardi, espresso, mascarpone, eggs, and cocoa—remain defining.