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Tiramisù

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Tiramisù

Cuisine:Italian

Course:Dessert

30m prep 10m cook 1h ready

10 to 12 servings Tiramisù is Italian for “pick me up”—and how could ladyfingers soaked in espresso and brandy and slathered with Marsala-laced mascarpone fail to do so? Feel free to use the crunchy, store-bought variety of ladyfingers (do not bake further).

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Ingredients

Servings:
½× 1× 1½× 2× 3×
Units:
As Written US Metric
  • 1
    • Powdered sugar
    Sub-recipe steps
    1. Prepare the batter for: French Sponge Cake (Biscuit)
    2. Scrape the batter into a large pastry bag fitted with a ⅝-inch plain tip. Pipe 4-inch-long fingers at least 1 inch apart on the baking sheets. Sift lightly over the ladyfingers: Powdered sugar
    3. Bake until golden brown, 10 to 15 minutes.
    4. Transfer the ladyfingers to a rack, or slide the parchment paper onto the rack, and cool completely. Store in an airtight container for up to 5 days.
  • 1
    • 4 large egg yolks
    • ¼ cup sugar
    • ½ cup dry Marsala
    • ½ cup heavy cream
    Sub-recipe steps
    1. Combine in the top of a double boiler or a heatproof bowl, off the heat: 4 large egg yolks; ¼ cup sugar
    2. Whisk vigorously until thick and pale yellow. Whisking constantly, gradually add: ½ cup dry Marsala
    3. Scrape the sides of the double boiler top clean with a silicone spatula, then set over very gently simmering water. Whisking constantly, heat to 160°F on an instant-read thermometer, by which point it will have increased several times in volume and become thick enough to mound very softly on a spoon. The cooking should take 5 to 10 minutes. If the zabaglione appears to be heating too quickly, periodically remove it from the water and whisk vigorously to cool. Serve the zabaglione warm or cool.
    4. For a lighter zabaglione, set the top of the double boiler in ice water and gently whisk the sauce until cool to the touch. Beat in a medium bowl until stiff peaks form: ½ cup heavy cream
    5. and fold into the cooled custard. Spoon into cups or stemmed glasses and serve immediately.
  • 12 ounces mascarpone, softened
  • ½ cup heavy cream
  • 2 teaspoons vanilla
  • 1 ½ cups cooled espresso or extra-strong coffee
  • 3 tablespoons Marsala, rum, or brandy
  • 3 tablespoons sugar
  • 4 ounces semisweet or bittersweet chocolate (up to 64% cacao), grated
  • 1 tablespoon unsweetened cocoa powder

Let's Cook

  1. Step 1.

    Have ready: 24 ladyfingers, store-bought or homemade, or Génoise baked in two 8-inch square pans

  2. Step 2.

    Preheat the oven to 350°F.

  3. Step 3.

    If using the génoise, use only 1 ½ layers. Cut the whole layer into 8 strips and the half layer into 4 (reserve the remainder for another use). Cut all the strips widthwise in half. Arrange the ladyfingers or génoise strips on a baking sheet. Bake until golden brown and crisp, 8 to 10 minutes. Let cool. Meanwhile, prepare: Zabaglione

  4. Step 4.

    Let the zabaglione cool for about 15 minutes. Combine in a large bowl and whip until the mixture holds soft peaks: 12 ounces mascarpone, softened; ½ cup heavy cream; 2 teaspoons vanilla

  5. Step 5.

    Fold the zabaglione into the whipped mascarpone and set aside. Combine in a shallow dish: 1 ½ cups cooled espresso or extra-strong coffee; 3 tablespoons Marsala, rum, or brandy; 3 tablespoons sugar

  6. Step 6.

    Have ready: 4 ounces semisweet or bittersweet chocolate (up to 64% cacao), grated

  7. Step 7.

    Dip half of the ladyfingers or génoise strips into the espresso mixture and arrange in a 2- to 3-quart serving bowl, leaving a little space between them. Spread half of the mascarpone filling over and between them. Sprinkle with half of the grated chocolate. Dip the remaining ladyfingers or génoise strips into the remaining espresso mixture and arrange on top. Spread the remaining filling over and between them, and sprinkle with the remaining chocolate. Sift over the top: 1 tablespoon unsweetened cocoa powder

  8. Step 8.

    Cover and refrigerate for at least 1 hour, or for up to 24 hours before serving.

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