TABELIAAUTHENTIC RECIPE
TiramisùTiramisu
- Total
- 6 hr 24 min
- Difficulty
- ★★★☆☆
- Serves
- 4 servings
- Prep 24 min
- Rest 6 hr
One of Italy’s signature desserts, layering a cream of mascarpone and egg yolks over savoiardi and flavoring it with Cointreau and espresso.
AUTHENTICITY SCORE
Authenticity Score
This is the standard recipe, exactly as it’s made where it comes from — the highest Authenticity Score possible. Substituting ingredients changes this score; the app shows exactly how, ingredient by ingredient.
Ingredients (4 servings)
100Authenticity- Mascarpone250 gBring to room temperature beforehand.
- Egg yolks3 pieces
- Granulated sugar60 g
- Espresso or strong coffee150 mlBrew strong and leave to cool.
- Savoiardi ladyfingers100 g
- Cointreau2 tbspMarsala wine may also be used.
- Unsweetened cocoa powder2 tbsp
Method
Cool the espresso
- 1 Brew 150 ml strong espresso.
- 2 Stir in 2 tbsp Cointreau.
- 3 Leave to cool completely.
Ready when
Allow about 15 minutes; continue once completely cool.
Caution
Warm liquid makes the savoiardi more likely to fall apart.
Bring the mascarpone towards room temperature
- 1 Take the mascarpone out of the refrigerator and leave at room temperature for about 10 minutes.
Ready when
It is ready when it can be scooped but still offers a little resistance.
Caution
Take care in summer or a warm room.
Make the egg-yolk cream
- 1 Separate the egg yolks from the whites.
- 2 Put 3 egg yolks and 60 g granulated sugar in a bowl.
- 3 Set over a water bath at 60–70°C and beat with a hand mixer until pale and thick.
Ready when
Allow about 5 minutes; continue once pale, thick and falling in ribbons.
Caution
Excessively hot water sets the eggs; maintain 60–70°C.
Tips
Use the leftover whites for meringues or almond-based baked sweets to avoid waste. They can also be frozen if not needed immediately.
Mix in the mascarpone
- 1 Add 250 g mascarpone to the egg-yolk cream, 1 tbsp at a time, mixing smoothly with a rubber spatula.
Ready when
Continue once all the mascarpone is incorporated into a smooth cream.
Caution
Adding it all at once encourages lumps; add small amounts of 1 tbsp at a time.
Arrange the savoiardi
- 1 Quickly dip the savoiardi in the cooled espresso mixture, letting only a little liquid soak into the surface.
- 2 Arrange enough to cover the base of the dish without gaps.
- 3 Reserve any remaining biscuits for another layer if there is enough for 2 layers.
Caution
Savoiardi break easily, so do not oversoak; aim only to moisten the surface.
Layer the cream
- 1 For 1 layer, spread all the mascarpone cream evenly over the savoiardi.
- 2 If the dish is deep enough and ingredients remain for 2 layers, spread about half the cream first.
- 3 For 2 layers, arrange 1 more layer of savoiardi and spread the remaining cream evenly over it.
Ready when
Continue once 1 or 2 layers are assembled and the top is level.
Caution
Forcing 2 layers makes the cream too thin; use 1 layer if the quantity or dish size is unsuitable.
Chill in the refrigerator
- 1 Cover with cling film and refrigerate for at least 4 hours.
Ready when
Allow at least 4 hours, preferably overnight; continue once the cream is set and thoroughly chilled.
Finish with cocoa
- 1 Remove from the refrigerator just before serving.
- 2 Using a tea strainer, dust evenly with 2 tbsp cocoa powder.
About this dish
Treviso in Veneto is among the places named as tiramisu’s birthplace. There are several accounts, and no single restaurant has been established as its creator.
This dessert made with coffee and dairy became popular after meals. It may be cut into portions from a large dish or layered in individual dishes, and is eaten at family gatherings and in restaurants.
Bring the full course home next weekend.
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