Tiramisu

Directions

1. Brew a strong coffee and allow it to cool. Prepare a sugar syrup (pâte à bombe) by heating the sugar with 2 tablespoons of water until it reaches 121°C (250°F) using a kitchen thermometer.
2. Separate the egg yolks from the whites. Pour the hot sugar syrup over the yolks while whisking continuously. Whisk until the mixture becomes light, fluffy, and slightly pale.
3. Gently fold the mascarpone cheese into the egg yolk mixture using upward motions to maintain a smooth, airy texture.
4. Arrange the ladyfingers in your serving dish (oval or round) and slowly pour the cooled coffee over them until fully soaked but not soggy.
5. Fill a piping bag with the mascarpone cream and pipe or spoon the cream over the ladyfingers, creating one or two layers depending on preference.
6. Refrigerate the tiramisu for at least 1 hour to allow it to set properly.
7. Before serving, dust the top with a generous layer of unsweetened cocoa powder.

Recipe Details

• Prep Time: 30 minutes
• Cook Time: 0 minutes
• Chill Time: 1–2 hours
• Total Time: 1.5–2.5 hours
• Servings: 6–8
• Difficulty: Medium

Variations & Substitutions

• Add a splash of coffee liqueur, rum, or brandy to the coffee for an adult twist.
• Use chocolate shavings between layers for extra texture.
• Substitute the ladyfingers with sponge cake if unavailable.
• For a lighter version, replace mascarpone with a mix of Greek yogurt and cream cheese.

Serving Suggestions