How To Make Classic Tiramisu

By Sip and Feast · 30 min

Ingredients

Instructions

1. Mix the espresso and coffee liqueur in a shallow bowl and set aside.
2. Whisk the mascarpone in a large bowl until light, about 30 seconds, and set aside.
3. Whisk the egg yolks, Marsala and sugar over a pot of barely simmering water (bowl not touching the water) for about 10 minutes, until thickened and it coats the back of a spoon and the yolks reach about 160°F.
4. Let the zabaglione cool for a few minutes, then whisk it into the mascarpone until just combined.
5. Whip the cream with the vanilla, starting slow and going to high, until medium-stiff peaks form. Do not overmix.
6. Fold half the whipped cream into the mascarpone mixture, then fold in the rest gently until just incorporated.
7. Dip both sides of each ladyfinger briefly in the espresso mixture, without oversoaking, and arrange them side by side in a 9x13-inch dish to form one layer, cutting pieces to fill gaps.
8. Spread half the mascarpone mixture over the ladyfingers, smooth it, and dust with cocoa powder.
9. Make a second layer of dipped ladyfingers, then spread the remaining mascarpone mixture on top. Cover and refrigerate at least 6 hours, ideally overnight.
10. Just before serving, dust with the remaining cocoa, cut into squares with a sharp knife and serve.

Summarized from Sip and Feast's video. Watch it for the details.

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