# Classic Tiramisu

Tiramisu is a layered Italian dessert of espresso-soaked ladyfingers and silky mascarpone cream, finished with a dusting of cocoa. It tastes rich, creamy and just bitter enough.

This version cooks the egg yolks over a water bath, so the cream is safe and extra smooth. It takes about 50 minutes of work, then chills overnight for the best texture. It serves 9.

- Total time: 50 min (prep 40 min, cook 10 min)
- Serves: 9
- Per serving (estimated): 430 kcal, 8 g protein
- Cuisine: Italian. Category: Dessert. Diet: vegetarian.

## Ingredients

- 6 large egg yolks
- 100 g granulated sugar (1/2 cup)
- 60 ml marsala wine or water (1/4 cup)
- 500 g mascarpone, cold
- 240 ml cold heavy cream (1 cup)
- 1 tsp vanilla extract
- 360 ml strong brewed espresso or coffee, cooled (1 1/2 cups)
- 2 tbsp coffee liqueur or rum, optional
- 24 crisp ladyfingers (savoiardi), about 200 g
- 2 tbsp unsweetened cocoa powder, for dusting

## Method

1. Fill a saucepan with 1 inch (2.5 cm) of water and bring to a bare simmer. Whisk the yolks, 100 g sugar and marsala in a heatproof bowl that sits over the pan without touching the water.
2. Whisk constantly for 8 to 10 minutes, until the mixture is pale, thick and reads 160°F (71°C). It should fall in ribbons from the whisk.
3. Remove from the heat and whisk 2 minutes more to cool. Let it cool completely, about 15 minutes.
4. Beat the cold mascarpone gently with a spatula until smooth. Fold in the cooled yolk mixture.
5. In another bowl, whip 240 ml cold cream and the vanilla to medium-stiff peaks. Fold it into the mascarpone mixture in two parts until smooth.
6. Mix the cooled espresso and liqueur in a shallow dish. Dip each ladyfinger for 1 to 2 seconds per side, so it is moist but not soggy.
7. Arrange 12 dipped ladyfingers in a single layer in an 8-inch (20 cm) square dish. Spread half the mascarpone cream over them.
8. Repeat with the remaining ladyfingers and cream, smoothing the top.
9. Cover and chill at least 6 hours, ideally overnight, until set.
10. Dust with cocoa powder just before serving and cut into 9 squares.

## Why it works

- Cooking the yolks to 160°F (71°C) makes them safe to eat and gives a thick, custardy zabaglione.
- Cooling the zabaglione before folding it into the mascarpone keeps the cream from turning runny.
- Folding whipped cream into the mascarpone makes the filling light and airy rather than heavy.
- A quick dip is all the ladyfingers need, since they soak up the coffee more as they chill.
- Chilling overnight lets the layers soften and set, so the tiramisu cuts cleanly.

## The science

- **Why cook the yolks.** Heating yolks to 160°F (71°C) kills bacteria such as salmonella and thickens them. Constant whisking over gentle heat spreads the heat evenly, so the yolks turn into a smooth foam. Hotter or unwhisked yolks would scramble.
- **Why a quick dip.** Ladyfingers are dry, porous and absorb liquid fast. A 1 to 2 second dip leaves the centers dry. During the long chill the moisture spreads evenly, so the cookies turn cake-like. Soaking too long makes them fall apart.
- **Why mascarpone is gentle.** Mascarpone is a very high-fat cream cheese. Beating it too hard breaks the fat and makes it grainy and curdled. Beating it briefly with a spatula, then folding in cooled yolks and whipped cream, keeps it smooth.

## Tips

- Use crisp Italian savoiardi, not the soft sponge style.
- Let the espresso cool completely before dipping.
- Make it the day before for the best flavor and clean slices.

## Mistakes to avoid

- Soaking the ladyfingers too long makes a soggy, watery dessert, so dip for only 1 to 2 seconds.
- Overbeating mascarpone makes a grainy cream, so mix it gently.
- Folding in warm egg mixture melts the cream, so cool it fully.

## Variations and swaps

- Add a layer of fresh raspberries between the cream layers.
- Use dark rum or amaretto in place of the coffee liqueur.
- Make it in individual glasses for parties.
- Swap marsala for water or extra espresso for an alcohol-free version.
- Swap mascarpone for a mix of 300 g cream cheese and 200 ml heavy cream if you cannot find it.
- Swap heavy cream for extra mascarpone for a denser, richer cream.

## Storage

Cover and refrigerate for up to 3 days. It is best on day 1 or 2. Freeze, covered, for up to 1 month and thaw in the fridge overnight.

## FAQ

**Is tiramisu made with raw eggs?**

Traditional tiramisu often uses raw eggs. This recipe cooks the yolks to 160°F (71°C) over a water bath, so it is safe and extra creamy.

**How long does tiramisu need to chill?**

It needs at least 6 hours, and overnight is best. The cream sets and the ladyfingers soften into a cake-like layer.

**Can I make tiramisu without alcohol?**

Yes. Use water or extra espresso instead of the marsala, and skip the liqueur. The flavor is still rich and coffee-forward.

**Why is my tiramisu soggy?**

The ladyfingers were soaked too long or the coffee was too hot. Dip them for 1 to 2 seconds in cooled coffee.

**What can I use if I cannot find mascarpone?**

Beat 300 g cream cheese with 200 ml heavy cream until smooth. The flavor is tangier, but the texture is close.

---
Source: https://cookingscientist.com/recipes/tiramisu (Cooking Scientist). Learn the science of cooking in the Cooking Scientist app for iPhone and iPad: https://apps.apple.com/app/id6830326846