Tiramisu with pastry cream

Ingredients

• 125 g Whole milk (Use whole milk for more creaminess)
• 30 g White sugar
• 1 sachet Vanilla sugar (or vanilla extract) (Approximately 8 g)
• 15 g Cornstarch (≈ 1 tablespoon)
• 1 unité Egg yolk (Use a pasteurized egg yolk if you are cautious)
• 10 g Butter (Small knob, add off the heat)
• 400 ml Whole liquid cream (35% fat) (Cold)
• 125 g Mascarpone (At room temperature)
• 60 g Powdered sugar (or very fine granulated sugar)
• 200 ml Strong cooled coffee (Espresso or very strong coffee, left at room temperature)
• 200 g Ladyfingers (savoiardi) (About 24 biscuits, dip quickly)
• 2 c. à soupe Unsweetened cocoa powder (To dust before serving)

Instructions

1. Mix the pastry cream ingredients

   In a bowl, whisk the milk, sugar, vanilla sugar, cornstarch and egg yolk until a homogeneous mixture is obtained.

   Time: PT5M

2. Cook the pastry cream

   Pour the mixture into the saucepan, heat over medium‑low heat while constantly stirring with the whisk until the cream thickens and begins to boil lightly.

   Time: PT8M

3. Incorporate the butter and cool

   Remove the saucepan from the heat, add the knob of butter, mix until it melts completely. Transfer the cream to a bowl, cover the surface with cling film in contact and place in the refrigerator to cool.

   Time: PT2M

4. Prepare the mascarpone cream

   In a large bowl, combine the very cold liquid cream, the mascarpone, the powdered sugar and the vanilla extract.

   Time: PT5M

5. Whip the mascarpone cream

   Using an electric mixer, beat the mixture at medium speed then increase to maximum speed until firm peaks form. Do not overbeat to avoid the cream turning into butter.

   Time: PT5M

6. Fold the pastry cream into the whipped cream

   Take a small portion of the whipped cream, gently fold in the cooled pastry cream using a spatula, then fold the whole mixture back into the rest of the whipped cream with gentle circular motions.

   Time: PT5M

7. Prepare the coffee and dip the ladyfingers

   Make a very strong coffee (espresso) and let it cool to room temperature. Quickly dip each ladyfinger in the coffee – 1 to 2 seconds are enough – so they soak without disintegrating.

   Time: PT5M

8. First layer in the mold

   Lay a layer of soaked ladyfingers at the bottom of the mold. Then fill the mold with half of the cream‑mascarpone mixture using a piping bag, smooth the sides with a spatula.

   Time: PT10M

9. Second layer and finishing

   Repeat the operation with a second layer of soaked ladyfingers, then add the remaining cream. Smooth the surface, cover with cling film and place in the refrigerator.

   Time: PT5M

10. Dust the cocoa and serve

    Just before serving, remove the film, dust the top evenly with cocoa powder using a small sieve.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

6 g

Carbohydrates

30 g

Fat

22 g

Fiber

1 g

Ingredient Substitutions

• Instead of Whole milk: Reduced-fat milk, Almond milk (non-dairy)
• Instead of White sugar: Cane sugar
• Instead of Vanilla sugar (or vanilla extract): Liquid vanilla extract (1 tsp)
• Instead of Cornstarch: All-purpose flour (less thickening effect)
• Instead of Egg yolk: Pasteurized egg yolk
• Instead of Butter: Margarine
• Instead of Whole liquid cream (35% fat): 30% fat whipping cream
• Instead of Mascarpone: Ricotta + butter (different texture)
• Instead of Powdered sugar (or very fine granulated sugar): Ground white sugar
• Instead of Strong cooled coffee: Decaffeinated coffee
• Instead of Ladyfingers (savoiardi): Sponge fingers
• Instead of Unsweetened cocoa powder: Unsweetened chocolate powder

Equipment Needed

• Medium saucepan
• Whisk
• Mixing bowl
• Silicone spatula
• Electric mixer (or hand mixer)
• Piping bag with plain tip
• Adjustable mold or cake pan
• Cling film (optional)
• Cocoa grater or small sieve (optional)
• Teaspoon (for dipping the ladyfingers) (optional)

Critical Steps — Do Not Skip

• Cooking the pastry cream until thickened without lumps
• Do not overbeat the mascarpone whipped cream to avoid it turning into butter
• Quick dipping of the ladyfingers to prevent them becoming soggy
• Refrigeration for at least 4 hours before serving

Chef Tips from the Video

• Use a very strong espresso for a pronounced coffee flavor.
• Cool all components (pastry cream, whipped cream, coffee) before assembly to prevent the cream from melting.
• For easy unmolding, gently tap the mold on the countertop before removing the film.

Troubleshooting

Storage

Refrigerator: Keep covered 3 to 4 days in the refrigerator

Freezer: Not recommended – texture degrades

Room temperature: Do not leave at room temperature more than 2 hours

Make-Ahead Tips

• Prepare the pastry cream and whipped cream the day before and keep them chilled.
• Assemble the tiramisu on the same day, but let it rest in the refrigerator for at least 4 hours.