Classic Tiramisu Recipe

Ingredients

• 300 ml strong espresso, cooled to room temperature
• 4 egg yolks
• 100 grams sugar
• 250 grams mascarpone cheese
• 200 ml heavy cream (whipping cream)
• 200 grams savoiardi (ladyfingers)
• Unsweetened cocoa powder, for dusting

Instructions

1. Prepare the espresso and set it aside to cool. If making a child-friendly version, you may replace the espresso with decaffeinated coffee, barley coffee, hot cocoa, or sweetened vanilla milk.
2. In a heatproof bowl, whisk the egg yolks with the sugar.
3. Place the bowl over a saucepan of gently simmering water, making sure the bottom doesn’t touch the water.
4. Whisk continuously for 8 to 10 minutes, until the mixture becomes pale, thick, and reaches about 70°C.
5. Remove from heat and let it cool slightly.
6. Fold the mascarpone into the cooled egg yolk mixture until smooth and well combined.
7. In a separate bowl, whip the cream until soft peaks form.
8. Gently fold the whipped cream into the mascarpone mixture, being careful not to deflate it.
9. Briefly dip each ladyfinger into the cooled espresso and layer them in a rectangular dish.
10. Spread half of the mascarpone mixture over the ladyfingers and smooth the top.
11. Repeat with another layer of espresso-dipped ladyfingers and the remaining cream mixture.
12. Cover and refrigerate for at least 4 hours, preferably overnight.
13. Dust generously with cocoa powder just before serving.