Classic Tiramisu

Tiramisù Classico

Ingredients

6 egg yolks, 3/4 cup sugar, 500g mascarpone, 300ml cream, 24 ladyfingers, 2 cups espresso, 2 tbsp Marsala, cocoa powder

Detail Steps and Procedure

Make Zabaglione: Prepare bain-marie: Fill saucepan with 2 inches water, bring to simmer. Place heatproof bowl on top (bottom not touching water). Whisk 6 egg yolks + 3/4 cup granulated sugar in bowl until pale and thick (about 5 minutes). Gradually add ? cup Marsala wine (or dark rum), whisking constantly. Cook 8-10 minutes until mixture triples in volume, reaches 71°C/160°F, and leaves ribbons. Remove from heat, continue whisking 2 minutes to cool slightly. Prepare Cream Base: In separate bowl, beat 500g mascarpone (room temperature) with spatula until smooth. Fold mascarpone into cooled zabaglione in 3 additions until fully incorporated. In chilled bowl, whip 300ml heavy cream (35% fat) to medium peaks. Gently fold whipped cream into mascarpone mixture until uniform. Assemble: Brew 2 cups strong espresso, cool to room temperature. Stir in 2 tbsp Marsala or rum. Quickly dip 24 Savoiardi ladyfingers (one at a time) into coffee for 1 second per side moist but not soggy. Arrange 12 dipped ladyfingers in single layer in 9×13 inch dish. Spread half cream mixture (about 3 cups) evenly over ladyfingers. Repeat with remaining ladyfingers and cream. Cover with plastic wrap touching surface. Refrigerate 6 hours minimum, preferably overnight. Serve: Just before serving, dust entire surface generously with unsweetened cocoa powder using fine-mesh sieve. Use warm knife (dipped in hot water, wiped dry) for clean cuts. Serve within 2 minutes of dusting to prevent cocoa absorption.

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