classic Tiramisu

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Of course! A classic Tiramisu is a thing of beauty—creamy, coffee-soaked, and elegantly simple. This recipe stays true to the traditional, no-bake Italian dessert.

The key is quality ingredients and the technique for a light, airy, and authentic mascarpone cream.

Classic Tiramisu

This recipe makes one 9×13-inch dish, serving about 12 people.

Ingredients

For the Coffee Soak:

· 2 cups (475ml) very strong brewed coffee or espresso, cooled to room temperature
· 3 tablespoons (40g) granulated sugar
· 3-4 tablespoons Rum, Marsala wine, or brandy (optional, but traditional)

For the Mascarpone Cream:

· 4 large egg yolks (pasteurized eggs are recommended for safety)
· ½ cup (100g) granulated sugar
· ½ cup (120ml) heavy cream (whipping cream), cold
· 16 oz (450g) mascarpone cheese, chilled
· 1 teaspoon vanilla extract
· Pinch of salt

For Assembly:

· 1 (7 oz) package of Savoiardi (Ladyfinger) cookies (about 24-30 cookies)
· 2 tablespoons unsweetened cocoa powder, for dusting
· Optional: A bar of dark chocolate for shaving

Instructions

Step 1: Prepare the Coffee Soak

  1. Brew your coffee or espresso and let it cool completely. Stir in the 3 tablespoons of sugar and your chosen liqueur (if using) until the sugar dissolves. Set aside.

Step 2: Make the Mascarpone Cream (Sabayon Base)

  1. Create a Double Boiler: Find a heatproof bowl that fits snugly over a saucepan. Fill the saucepan with about 1 inch of water and bring it to a simmer, then reduce the heat to low.
  2. Whisk Egg Yolks & Sugar: In the heatproof bowl, off the heat, whisk the 4 egg yolks and ½ cup of sugar until pale and combined. Place the bowl over the saucepan of simmering water (ensure the bottom of the bowl does not touch the water).
  3. Cook the Sabayon: Whisk constantly and vigorously for 5-10 minutes. The mixture will become pale, thick, creamy, and hot to the touch. It should roughly double in volume. This step pasteurizes the eggs and creates a stable base. If you have a thermometer, it should reach 160°F (71°C).
  4. Cool the Sabayon: Immediately remove the bowl from the heat. You can place the bowl in a larger bowl of ice water to speed up the cooling process. Whisk for a few minutes until it’s at room temperature.

Step 3: Whip the Cream & Combine

  1. In a separate, chilled bowl, whip the ½ cup of cold heavy cream until it holds stiff peaks. Be careful not to over-whip it into butter.
  2. Fold in Mascarpone: In a third, large bowl, add the chilled mascarpone. Whisk it briefly by itself to loosen it. Add the cooled egg yolk mixture (sabayon) and the vanilla extract. Whisk gently until just smooth and combined.
  3. Incorporate the Whipped Cream: Using a rubber spatula, gently fold the whipped cream into the mascarpone mixture in two additions. Fold until no white streaks remain. Be gentle to keep the mixture light and airy.

Step 4: Assemble the Tiramisu

  1. Quick-Dip the Ladyfingers: Working one at a time, quickly dip each ladyfinger into the coffee mixture. You want it to be moistened but not soggy and falling apart—about 1-2 seconds per side.
  2. Create the First Layer: Arrange a single layer of dipped ladyfingers in the bottom of a 9×13-inch dish (or similar serving dish), breaking them if necessary to fit.
  3. Add Cream Layer: Spread half of the mascarpone cream mixture evenly over the ladyfingers.
  4. Repeat: Create a second layer of coffee-dipped ladyfingers, followed by the remaining mascarpone cream.
  5. Smooth the Top: Use an offset spatula to smooth the top layer of cream.

Step 5: Chill and Serve

  1. Cover and Refrigerate: Cover the dish tightly with plastic wrap. Refrigerate for at least 6 hours, but ideally overnight. This is a non-negotiable step! It allows the flavors to meld and the ladyfingers to soften perfectly into the cake-like texture.
  2. Dust and Serve: Just before serving, dust the entire top generously with cocoa powder using a fine-mesh sieve. For extra flair, add some shaved dark chocolate.

Pro Tips for the Perfect Tiramisu

· Egg Safety: If you are concerned about raw eggs, use pasteurized eggs (found in most grocery stores) for the yolks. The “cooking over a double boiler” method also helps mitigate risk.
· Mascarpone is Key: Use a high-quality, full-fat mascarpone. Let it come to a cool room temperature before using; if it’s too cold, it can curdle when mixed.
· Don’t Soak the Ladyfingers! This is the most common mistake. A quick dip is all you need. They will continue to absorb moisture from the cream as it chills.
· Alcohol-Free Version: Simply omit the alcohol. The tiramisu will still be delicious.
· Flavor Variations: A little grated orange or lemon zest in the mascarpone cream is a lovely addition.
· Chilling is Crucial: Do not skip the long chill. It transforms the dessert from a soupy mess into a cohesive, sliceable masterpiece.

Enjoy your taste of Italy! This classic tiramisu is always a crowd-pleaser.

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