Tiramisù
The pick-me-up
Classic tiramisù with espresso-soaked savoiardi, whipped mascarpone zabaglione and a heavy dusting of bitter cocoa.
- Prep
- 30 min
- Cook
- 10 min
- Total
- 6 hr 40 min
- Serves
- 8 servings
Ingredients
- 6 egg yolks
- ¾ cup sugar
- 1 lb mascarpone, room temperature
- 1 cup heavy cream, whipped to soft peaks
- 2 cups strong espresso, cooled
- 3 tablespoons dark rum or marsala
- About 30 savoiardi (ladyfingers)
- Unsweetened cocoa powder
Instructions
- 01
Make the zabaglione. Whisk yolks and sugar over a bain-marie until thick, pale and 160°F. Cool to room temperature.
- 02
Fold. Beat in the mascarpone until smooth, then fold in the whipped cream in two additions.
- 03
Soak fast. Combine espresso and rum. Dip each savoiardo for one second per side — any longer and it collapses.
- 04
Layer. Alternate soaked ladyfingers and cream for two layers, smoothing the top.
- 05
Chill. Refrigerate at least 6 hours, preferably overnight. Dust heavily with cocoa right before serving.
Larry’s rule: Cocoa goes on at the table, not in the fridge. Dust early and it turns to mud.