Classic Tiramisu
Layers of espresso-soaked savoiardi, mascarpone-zabaglione cream, and a heavy snow of cocoa — chilled overnight for full effect.
Ingredients
- savoiardi (ladyfingers)24
- mascarpone16 oz, room temp
- large eggs4, separated
- granulated sugar1/2 cup
- strong espresso1 1/2 cups, cooled
- marsala or dark rum2 tbsp (optional)
- unsweetened cocoa powderfor dusting
- fine sea saltpinch
Steps
Whisk yolks and sugar over simmering water.
Whisk yolks and sugar over a pot of simmering water until pale, thick, and ribbon-like, 5 minutes. Off heat, beat in the mascarpone until smooth.
Whip whites and fold into mascarpone.
In a clean bowl, whip the whites with a pinch of salt to soft peaks. Fold gently into the mascarpone in 3 additions to keep it airy.
Dip savoiardi in espresso mixture.
Stir the espresso and marsala together in a shallow dish. Dip each savoiardi briefly — about 1 second per side — and arrange in a single layer in an 8-inch square dish.
Layer mascarpone cream and cookies.
Spread half the mascarpone cream over the cookies. Repeat with a second layer of dipped ladyfingers and the remaining cream.
Cover and chill, then dust with cocoa.
Cover and chill at least 6 hours, ideally overnight. Just before serving, dust the top thickly with cocoa.
Nutrition, per serving. 370 calories. Protein 7.5 grams, 8 percent. Carbs 35 grams, 38 percent. Fat 22 grams, 54 percent. Fiber 2 grams, sugar 22 grams, saturated fat 13 grams, sodium 90 milligrams. Estimated from ingredients.
