The ULTIMATE Tiramisu Recipe

Ingredients

• 1.5 cup Espresso (or strong dark coffee) (hot, freshly brewed)
• 0.5 cup Marsala Wine (dry) (can substitute rum, coffee liqueur, or omit for kids)
• 1.5 tablespoon Granulated Sugar (for coffee syrup)
• 6 large Egg Yolks (room temperature, separated from whites)
• 0.75 cup Granulated Sugar (for custard)
• 2 cup Mascarpone Cheese (425 g, softened at room temperature)
• 3 tablespoon Marsala Wine (adds flavor to mascarpone)
• 1.75 cup Whipping Cream (425 ml, cold)
• 2 teaspoon Pure Vanilla Extract (adds aroma)
• 30 pieces Ladyfinger Cookies (Savoiardi) (store‑bought, enough for a 9×13 in tray)
• 2 tablespoon Unsweetened Cocoa Powder (for dusting before serving)

Instructions

1. Make Coffee Syrup

   Combine the hot espresso, Marsala wine, and sugar in a bowl and whisk until the sugar fully dissolves. Set aside to cool slightly.

   Time: PT5M

2. Separate Egg Yolks

   Separate six egg yolks into a heat‑proof bowl, keeping the whites for another use. Add 3/4 cup sugar and whisk until blended.

   Time: PT5M

3. Cook Custard (Double Boiler)

   Place the bowl over a pot of simmering water, ensuring the bowl does not touch the water. Stir constantly; the mixture will turn pale and thicken after about 5‑7 minutes.

   Time: PT7M

4. Cool Custard

   Remove the bowl from heat and let the custard cool to room temperature before mixing with cheese.

   Time: PT5M

5. Blend Mascarpone with Marsala

   In a separate bowl, combine the softened mascarpone cheese with 3 Tbsp Marsala wine. Mix until smooth and creamy.

   Time: PT3M

6. Combine Custard and Mascarpone

   Gradually pour the cooled custard into the mascarpone mixture, folding gently until fully incorporated and silky.

   Time: PT3M

7. Whip Cream

   In a clean bowl, pour the whipping cream and add vanilla extract. Whisk with the mixer on medium‑high speed until the cream reaches soft‑peak consistency, just shy of stiff peaks.

   Time: PT5M

8. Fold Whipped Cream into Mascarpone Custard

   Add half of the whipped cream to the mascarpone custard and fold using the cut‑and‑fold method. Repeat with the remaining cream, folding gently to keep the mixture airy.

   Time: PT5M

9. First Layer of Ladyfingers

   Quickly dip each ladyfinger into the coffee syrup (about 1 second), shake off excess, and arrange a tight layer on the bottom of the 9×13 in glass tray.

   Time: PT5M

10. First Cream Layer

    Spread half of the mascarpone‑cream mixture evenly over the first ladyfinger layer using an offset spatula.

    Time: PT3M

11. Second Layer and Final Cream

    Repeat the dip‑and‑place process with the remaining ladyfingers, then spread the rest of the cream mixture on top, smoothing the surface.

    Time: PT5M

12. Chill to Set

    Cover the tray tightly with plastic wrap and refrigerate for at least 4‑6 hours, preferably overnight, until fully set.

    Time: PT0M

13. Finish and Serve

    Before serving, dust the top generously with unsweetened cocoa powder. Cut with a sharp knife, wiping the blade between cuts for clean slices.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

30 g

Fat

20 g

Fiber

1 g