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  Ingredients  
     
 

for the coffee dip
* 1 -3/4 C (385 ml) espresso coffee
* ¼ C (60g) sugar

for the zabaglione filling
* 6 egg yolks (keep 3 egg whites to whip reserved on the side for later)
* 1/2C (125 g) sugar
* 1/2 cup (125 ml) Marsala wine
* 1 lb (450 g) mascarpone cheese at room temperature
* 3/4 cup (185ml) heavy whipping cream

for the base
* 10 oz. (285 g) savoiardi (ladyfinger cookies) (approximately 40)
* 2 tablespoons bitter cocoa powder
* 4 squares lindt dark 70% chocolate (2 squares for grating over each layer 2 squares for shredding with a sharp knife just for the final topping 

 
     
  Steps on how to make Tiramisu in 14 easy steps  
     
 

1. Prepare a strong espresso coffee, about 1½ cups (375 ml).

2. Dissolve 2 teaspoons of sugar in the coffee when the coffee is still hot. Let the coffee cool to room temperature.

3. Beat the egg yolks in a heatproof bowl over simmering water as in a double boiler.

4. Beat in the sugar and the Marsala wine.

5. Transfer the bowl over a pan of simmering water, and whisk until the cream thickens. The zabaglione will thicken just before it boils, when small bubbles appear.

6. Whip the cream. Fold the whipped cream into the zabaglione cheese cream until smooth.

7. Place the mascarpone cheese in a bowl and fold in the whipped cream and zabaglione with a rubber spatula until creamy and homogenized. 

8. Use a container about 12 x 8 inches, approximately 2 inches deep (or a 30 x 20 cm container, approximately 4 cm deep) or a glass bowl of your choice or individual dishes.

9. Individually soak each finger biscuit in the cooled coffee and form a layer on the base of your dish.

10. Using a disposable piping bag with a round nozzle:

11. Evenly distribute zabaglione cream over the ladyfingers.

12. Sprinkle a little cocoa powder across your cream mixture topping with some grated chocolate.

13. Repeat the steps 11+12 with a next layer of ladyfingers and top with the rest of the cream.

14. Sprinkle with the cocoa powder and refrigerate for about 3 – 4 hours.

 
     

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