Classic Tiramisu (The Best Ever!)
The perfect dessert that everyone will love! This creamy, decadent tiramisu will become a favourite and your go-to anytime you need a dessert!
Servings: 8 servings
Cost: $20
Equipment
- Stand Mixer
- Whisk
- Stainless Steel Bowls or pots
- 9x9 pan
Ingredients
- 6 large egg yolks
- 3/4 cup sugar
- 1 1/4 cup mascarpone cheese room temperature
- 1 1/2 cup whipped cream
- 24 Italian ladyfingers (Savoiardi style)
- 1 cup cold espresso
- 1/2 cup Marsala wine
- 1 oz unsweetened cocoa for dusting
Instructions
- In a medium stainless steel bowl or pot, mix egg yolks and sugar.
- Bring a small pot with an inch of water to a boil and reduce heat to a simmer. Place stainless steel bowl or pot on top and whisk the egg and sugar mixture constantly until it thickens and becomes a light, sunny yellow colour. This is a classic sabayon, don't let it get too hot, otherwise the egg yolk will start cooking. Just lift off the pot of water while whisking as often as necessary.
- Allow sabayon mixture to cool briefly and then add in room temperature mascarpone. Mix until well combined.
- In a separate bowl, use a mixer and whip the cream to stiff peaks. For the most stable cream, start on low speed and slowly increase the speed.
- Gently fold the sabayon/mascarpone mixture into the whipped cream.
- Mix cold espresso and win and dip ladyfingers into the mixture just long enough to get them wet. Do not allow them to soak too long, otherwise they'll fall apart!
- Arrange a layer of lady fingers in the bottom of a 9-inch pan and spoon half your cream mixture over the lady fingers and spread out evenly. Repeat the process with another layer of ladyfingers and the remainder of the cream.
- Refrigerate for at least four hours and can be refrigerated overnight. Dust with cocoa powder before serving.
Notes
- Sugar to use - if you use icing sugar or super fine sugar, it'll dissolve more evenly in the sabayon. I've used regular sugar and it doesn't dissolve completely while you're making the sabayon but it's totally okay! The sugar will dissolve while your tiramisu is setting in the fridge and you end up with an equally creamy dessert!
- Mascarpone - if you use room temperature mascarpone, it'll mix more smoothly with the sabayon. But same as the sugar, it's okay if there's a few lumps because it'll smooth out while it's setting.
- Marsala Wine - this is a sweet, fortified wine from Sicily. It is a little hard to find sometimes so you can substitute with something like brandy or leave out the alcohol altogether!