Embrace the essence of Italian cuisine with this Classic Tiramisu recipe, an elegant and sophisticated dessert that combines delicate ladyfingers soaked in rich coffee with a smooth and creamy zabaglione. Layered to perfection and dusted with cocoa powder, this dessert offers a sumptuous blend of flavors that captivate the palate.
Why You’ll Love This:
Tiramisu, meaning “pick me up” in Italian, lives up to its name with its invigorating coffee flavor and luxurious mascarpone cream. This dessert is a celebration of texture and taste, offering a comforting yet decadent experience. Perfect for those who appreciate the finer things in life, its balanced sweetness and complex layers make every bite a memorable one.
Perfect Occasion:
Ideal for dinner parties, holiday celebrations, or any occasion that calls for a show-stopping dessert. Tiramisu is also a fantastic choice for a cozy family gathering, providing a sophisticated touch to your meal that will impress your guests and leave them asking for seconds.
Decoration Tips:
For an exquisite presentation, serve the tiramisu in a clear dish to showcase its beautiful layers. Dust with a generous amount of cocoa powder just before serving to enhance its visual appeal and add a touch of bitterness that complements the sweet, creamy layers. Garnish with chocolate curls or a sprig of mint for an extra flair.
For the Homemade Ladyfingers:
- 5 eggs, separated
- 2/3 cup sugar (130g)
- 1 cup flour (140g)
- 3 tablespoons cornstarch (30g)
- 80g powdered sugar for dusting
For the Zabaglione Cream:
- 5 egg yolks
- 150g sugar (3/4 cup)
- 1/4 cup Marsala wine or coffee liqueur
- 250g mascarpone cheese
- 250ml heavy cream (38%)
For Dipping the Ladyfingers:
- Espresso shot or 1 tablespoon coffee dissolved in water
- 1/4 cup coffee liqueur
- 1 cup water
- 2 tablespoons sugar
Instructions:
- Ladyfingers: Whip egg whites with a pinch of salt in a mixer until soft peaks form, gradually add half the sugar and continue until stiff. Beat yolks with remaining sugar until light. Fold mixtures together, then gently fold in sifted flour and cornstarch. Pipe into 4mm thick ladyfingers, dust with powdered sugar, and bake at 356°F (180°C) for about 12 minutes. Cool outside the oven.
- Zabaglione Cream: Whisk yolks and sugar over a double boiler until sugar dissolves. For safety, heat to 65°C if desired. Remove, whisk until light, then add Marsala or coffee liqueur. Whip mascarpone and heavy cream until soft peaks form, then fold in the yolk mixture in three additions.
- Assembly: Mix espresso, water, sugar, and liqueur. Soak ladyfingers briefly, layer in a dish, cover with half the zabaglione cream, and smooth. Add another layer of soaked ladyfingers, top with remaining cream, and smooth. Chill in the fridge for at least 6 hours or overnight. Dust with cocoa powder before serving.
Enjoy this timeless dessert, a testament to the beauty of Italian culinary tradition!
