The Ultimate Tiramisu Recipe

Ingredients

• 8 pieces Egg Yolks (pasteurized via sous‑vide; use at room temperature after cooling)
• 150 g Cane Sugar (granulated; adjust to taste)
• 500 g Mascarpone Cheese (full‑fat, chilled)
• 32 pieces Ladyfinger Biscuits (Savoiardi) (store‑bought; keep one side unsweetened for dunking)
• 144 g Ground Decaf Espresso Coffee (high‑quality decaf espresso blend; fine grind for strong extraction)
• 5 g Salt (for 80:20 saline solution; measured with scale)
• 10 g Unsweetened Cocoa Powder (light‑colored, sustainably sourced; for dusting)
• ~500 ml Water (for coffee dilution and saline solution; use filtered water)

Instructions

1. Pasteurize Egg Yolks

   Separate 8 egg yolks, place them in a vacuum seal bag, seal tightly, and submerge in a water bath set to 60°C for 30 minutes.

   Time: PT15M

   Temperature: 60°C

2. Cool Egg Yolks

   Remove the bag, transfer the yolks to an ice‑water bath for about 10 minutes until completely cool.

   Time: PT10M

3. Prepare Saline Solution

   Dissolve 5 g salt in 20 g hot water, mix until fully dissolved to create an 80:20 water‑to‑salt solution.

   Time: PT2M

4. Brew Strong Coffee

   Grind 144 g decaf espresso coffee fine, then brew in an espresso machine (or three AeroPress batches: 40 g coffee + 200 g water, plus a final 24 g + 120 g water) to obtain roughly 480 ml of espresso‑strength liquid.

   Time: PT10M

5. Dilute and Salt the Coffee

   If the espresso volume is below 480 ml, add filtered cold water to reach 480 ml. Add 9 drops of the saline solution (≈0.75 g salt) to the coffee and stir gently.

   Time: PT5M

6. Whisk Egg Yolks with Sugar

   In a chilled mixing bowl, combine the cooled egg yolks with 150 g cane sugar. Whisk on low speed for 4–5 minutes until the mixture lightens in color and volume increases noticeably.

   Time: PT5M

7. Incorporate Mascarpone

   Add the 500 g mascarpone to the yolk‑sugar foam in three equal batches, folding gently after each addition until just combined; the mixture should be glossy and hold soft peaks.

   Time: PT3M

8. First Biscuit Layer & Coffee Dosing

   Place 16 ladyfingers (non‑sugar side up) in the dish. Pour 240 ml of the coffee onto the tray, quickly dunk each biscuit once (short dip). After dunking, brush any remaining coffee onto the biscuits to ensure 15 g coffee per biscuit. Spread half of the mascarpone cream evenly over the layer.

   Time: PT10M

9. Second Biscuit Layer & Finish

   Repeat with the remaining 16 biscuits using the rest of the coffee, then spread the remaining mascarpone cream. Dust the top generously with sustainable unsweetened cocoa powder using a fine mesh sieve.

   Time: PT10M

10. Chill to Set

    Cover the tiramisu and refrigerate for at least 8 hours (24 h ideal, up to 48 h). The dessert will firm and flavors will meld.

    Time: PT8H

    Temperature: 4°C

11. Serve

    Remove from fridge, let sit at room temperature for 5 minutes, then slice and serve. Optionally add an extra dusting of cocoa just before plating.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

6 g

Carbohydrates

35 g

Fat

20 g

Fiber

1 g

Ingredient Substitutions

• Instead of Cane Sugar: White granulated sugar, Turbinado sugar
• Instead of Mascarpone Cheese: Cream cheese (mixed with heavy cream)
• Instead of Ladyfinger Biscuits (Savoiardi): Homemade ladyfingers (requires dehydration)
• Instead of Ground Decaf Espresso Coffee: Regular espresso blend (if caffeine is acceptable)
• Instead of Salt: Sea salt
• Instead of Unsweetened Cocoa Powder: Dutch‑process cocoa powder

Equipment Needed

• Sous Vide Circulator
• Vacuum Seal Bag (robust)
• Large Pot or Container for Water Bath
• Ice Bath Bowl
• Digital Scale
• Coffee Grinder
• Espresso Machine or AeroPress
• Mixing Bowl
• Hand Whisk
• Silicone Spatula
• Baking Dish (≈8×8 in)
• Dropper or Small Pipette (optional)
• Fine Mesh Sieve (for cocoa) (optional)

Critical Steps — Do Not Skip

• Pasteurizing egg yolks at precise 60°C for texture
• Achieving 6% coffee strength (480 ml from 144 g coffee)
• Whisking yolk‑sugar mixture to proper foam
• Dosing exactly 15 g coffee per biscuit to avoid sogginess
• Layering without crushing biscuits

Chef Tips from the Video

• Chill the mixing bowl and whisk before whipping yolks for better volume
• Use a dropper for precise saline dosing
• For a glossy finish, lightly tap the dish on the counter after spreading each cream layer
• A light dusting of cocoa right before serving adds aroma without drying the surface

Troubleshooting

Storage

Refrigerator: Up to 48 hours, tightly covered

Freezer: Not recommended – texture will degrade

Room temperature: Serve within 2 hours of removal from fridge

Make-Ahead Tips

• Prepare the saline solution and coffee a day ahead and store separately
• Whisked egg‑sugar foam can be made up to 12 hours ahead and kept chilled
• Mascarpone cream can be assembled and kept in a sealed container for 24 hours

Frequently Asked Questions