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Recipe from Simpler Savory

The recipe

Tiramisu

Prep
30 min
Cook
0 min
Total
30 min
Servings
12 servings

Nutrition Facts

Serving multiplier

Nutrition values scale; ingredient amounts stay as written.

Original author values. Recipe yield: 12 servings.

calories
360

2× the original author values. Recipe yield: 12 servings.

calories
720

3× the original author values. Recipe yield: 12 servings.

calories
1080
Values are reproduced from the source recipe; this site only applies the selected linear multiplier and does not estimate nutrients.

Ingredients

  • 1 1/2 cups strong espresso or very strong coffee — brewed and fully cooled
  • 2 tablespoons Marsala, dark rum, or coffee liqueur — optional
  • 2 teaspoons vanilla extract — optional
  • 6 large egg yolks — pasteurized or gently cooked over double boiler
  • 3/4 cup granulated sugar — or powdered allulose/erythritol for sugar-free
  • 16 ounces mascarpone cheese — room temperature
  • 1 1/2 cups heavy cream — cold; whip to soft peaks
  • 1/4 teaspoon fine sea salt — balances sweetness
  • 14 ounces ladyfingers (savoiardi) — about 40–45 cookies
  • 3 tablespoons Dutch-process cocoa powder — for dusting, more as needed
  • 1 dark chocolate — optional, for shaving on top
  • 1 batch almond flour sponge — baked thin, cooled, trimmed; brush with espresso instead of dipping
  • 3/4 cup powdered allulose or erythritol blend — to replace sugar in yolk mixture

Instructions

  1. Brew strong espresso or coffee and let it cool completely until no steam remains.
  2. Stir in Marsala, rum, or coffee liqueur and vanilla, if using; set aside.
  3. In a heatproof bowl, whisk egg yolks with sugar until thick and pale.
  4. For no-raw-egg, set the bowl over barely simmering water and whisk constantly until hot to the touch and glossy; remove and cool slightly.
  5. Beat room-temperature mascarpone with salt until smooth and creamy with no lumps.
  6. Fold the yolk mixture into the mascarpone until just combined and airy.
  7. Whip heavy cream to soft peaks; it should hold a peak but look glossy, not stiff.
  8. Fold the whipped cream into the mascarpone mixture in two additions until smooth and billowy.
  9. Quickly dip each ladyfinger in the cooled coffee (about 1 second per side) and snugly line the bottom of a 9x13-inch dish.
  10. Spread half of the mascarpone cream over the ladyfingers and smooth to the corners.
  11. Repeat with a second layer of dipped ladyfingers and top with the remaining cream; tap the dish gently to settle.
  12. Sift an even layer of Dutch-process cocoa over the surface.
  13. Cover and refrigerate at least 6 hours, preferably overnight, until set and sliceable.
  14. Dust with a fresh veil of cocoa before serving and add shaved dark chocolate if desired; slice and serve cold.
  15. Replace ladyfingers with thin almond flour sponge layers; brush lightly with coffee instead of dipping to avoid sogginess.

Notes

Cover tightly and refrigerate up to 3 days. For longer storage, wrap well and freeze up to 1 month; thaw overnight in the refrigerator. Do not reheat—serve chilled. Dust fresh cocoa just before serving for the cleanest look.

Source: https://simplersavory.com/tiramisu/