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Stephanie's Tiramisu

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Tiramisu, a classic Italian dessert, is light, creamy and coffee flavoured, what's not to love especially for a coffee addict such as myself. So many variations of Tiramisu exist but this one has got to be my favourite as it's made with a delicious zabaglione/mascarpone mixture folded into whipped cream. The resulting cream is delicious and light but holds its structure so nicely so you're sure to have nice defined layers and zero sogginess.
Also, since I use cream instead of egg whites and pasteurize my yolks in the making of the zabaglione, my Tiramisu is safe to consume.  
Make sure to read the notes ;) Enjoy xo

Equipment

  • Equipment
  • 13x9x3 inch baking dish

Ingredients

  • 2 cups of freshly brewed espresso or 2 cups of boiling hot water w/ 3 tbsp of instant espresso powder
  • 1/2 cup plus 1 tbsp of sugar - divided
  • 3 tbsp of Khalua or Tia Maria liqueur
  • 4 large egg yolks
  • 1/2 cup of dry Marsala wine
  • 1 lb of mascarpone cheese 2+1/2 cups
  • 1 cup of heavy cream 35% - chilled
  • 36 Savoiardi cookies AKA Lady fingers
  • Unsweetened cocoa powder for dusting
  • Raw sugar/Turbinado sugar for sprinkling

Instructions

  • Stir together freshly prepared espresso, 1tbsp of sugar and Tia Maria in a shallow bowl until sugar dissolves; let cool.
  • Beat egg yolks, Marsala and remaining 1/2 cup of sugar in a metal bowl set over a saucepan of barely simmering water using a whisk or handheld mixer (This made me nervous because I've never used my mixer to beat something over the stove but it was ok. Just make sure that the cord of your mixer stays clear of the flame/heat. Also, make sure your water is not boiling or your egg might cook too quickly and become lumpy).
  • Beat until it has tripled in volume (5 to 8 minutes)
  • Remove bowl from heat stir, scraping sides of bowl and allow to cool slightly.
  • Beat in Mascarpone until combined. (You can pre-beat the mascarpone to soften it a little before adding it in.)
  • In a separate large bowl, whip the cream until you get stiff peaks.
  • Fold mascarpone mixture into whipped cream gently but thoroughly.
  • Quickly dipping both sides of each ladyfinger into the coffee mixture, line the bottom of the baking dish with 18 ladyfingers in 3 rows. (trimming edges if necessary) SEE NOTE! Dip for 1 sec per side. DO NOT SUBMERGE :)
  • Spread half the mascarpone filling on top. Dip remaining 18 ladyfingers in coffee and arrange over filling in the dish.
  • Spread remaining mascarpone filling on top
  • Dust lightly with cocoa then sprinkle with Turbinado sugar
  • Chill, covered for at least 6 hours.
  • Let Tiramisu stand at room temperature for 30 minutes before serving.
  • Tiramisu can be chilled up to 2 days.
  • Yolks may not be fully cooked.

Notes

Additional notes & definitions:
Making the Zabaglione:
I recommend the electric mixer to beat the eggs, sugar and Marsala over the bain Marie as this mixture needs to be beaten for 5-8 minutes. That's too long to do by hand and you won't get the volume.
Also, make sure your water is not boiling or your egg might cook too quickly and become lumpy).
You can use an instsant read or candy thermometer to keep track of when your mixture gets to a safe temperature. (150-165 degrees)
Whipped cream:
I like to refrigerate my bowl and beaters. It ensures a quicker whip.
Dipping Cookies:
Dip for 1 sec per side.  Don't submerge the cookie. They absorb liquid so quickly. Any longer and they'll be soggy and loose their structure.
My fist layer of cookies were dipped a tad too long in the coffee mixture but I got the hang of it by the second layer though.
Definitions:
Zabaglione: Explained above, an Italian dessert madewith egg yolks, sugar, a sweetwine, usually Marsala wine
Marsala wine: produced in the region surrounding the Italian city of Marsala in Sicily - a fortified wine 
Mascarpone: an Italian triple-cream cheese made from crème fraîche