Recipe: Tiramisu

Name: Tiramisu
Prep time: 30 min
Total time: 30 min
Yield: 6 servings
Ingredients: Tiramisu for 6 people:3 eggs (3 yolks and 3 whites); 250 g (8.75 oz) organic mascarpone; 60 g (2.1 oz) caster sugar; 25 cl (1.1 cups) strong cold coffee warmed (37°); 5 cl (1.7 fl oz) Marsala (or dry vermouth); 200 g (7 oz) ladyfinger biscuits; 30 g (1.1 oz) cocoa powder (van Hooten)

By chef patrick Asfaux 5/5 (50 reviews) · 🍳 43 made it

Prep 30 min

Total 30 min

Servings 6 serv.

For once, here is the recipe for Tiramisu, the famous Venetian dessert Italian mascarpone does all the work here: whisked with egg yolks and sugar, lightened with stiff whites, it becomes an airy cream that layers with coffee and Marsala-soaked ladyfingers. Chill for at least three hours, dust with cocoa at serving time. That's when the silence arrives.

Recette Tiramisu - Chef Patrick Asfaux — Photo: © objectif saveurs

Ingredients for 6 servings

Adjust for

servings

Tiramisu for 6 people:

3 eggs (3 yolks and 3 whites)
250 g (8.75 oz) organic mascarpone
60 g (2.1 oz) caster sugar
25 cl (1.1 cups) strong cold coffee warmed (37°)
5 cl (1.7 fl oz) Marsala (or dry vermouth)
200 g (7 oz) ladyfinger biscuits
30 g (1.1 oz) cocoa powder (van Hooten)

Step-by-step directions

1 In a large and attractive dish, arrange the biscuits with the flat side up, then moisten them with a brush or spoon with lukewarm coffee and then Marsala. Cover with plastic wrap and refrigerate.

2 In a bowl, place your 3 egg yolks then pour in the sugar and whisk until the mixture turns pale. Using a wooden spatula fold in the mascarpone by lifting gently, then refrigerate.

3 In a bowl, with a whisk or mixer, whip your 3 egg whites until stiff peaks form and fold them into your yolk and mascarpone mixture, always lifting gently with the wooden spatula.

4 Take an attractive fairly deep dish then arrange on the bottom with an iron spatula half of the ladyfinger biscuits, cover with half of the cream then place the other half of the biscuits on top and finish with the cream by smoothing the surface well. Cover with plastic wrap and keep refrigerated for at least 3 hours.

5 At the moment of serving, generously dust your tiramisu with cocoa powder. Then listen to the silence that has suddenly arrived at your table...

Chef's tip

Tiramisu is the dessert for lazy Sunday family meals or casual dinners with friends, something you prepare ahead and let improve in the fridge. It's not tied to one season since you can serve it year-round, but it truly shines in autumn and winter when you want something rich and sweet after a full meal. Mascarpone is the key. You can find it year-round now, even organic versions. With fresh eggs properly separated and whites beaten stiff, it becomes light and mousse-like despite first appearances. The coffee must be strong and slightly warmed (37°C), just enough to soften the ladyfingers without turning them to paste. The Marsala brings floral sweetness that balances everything. Forget classic wine pairings with this one. Tiramisu isn't a dish, it's a dessert that stands alone or with a glass of chilled, lightly sparkling Moscato d'Asti. If you need something drier to finish, try a Tuscan Vin Santo, which matches the Italian roots and egg-rich texture. Honestly, good hot coffee alongside works best. No need for much on the side. It's already sweet and dense. Maybe a glass of cold water and you're done. Some dust nutmeg instead of cocoa at the end if you like spice. Your call.

Frequently asked questions

Can I swap the Marsala for something else?

Yes. Dry vermouth, white Muscat, or Vin Santo all work. Same amount: 50 ml. Skip strong spirits (cognac, rum) that overpower the coffee. You want quiet sweetness, not firepower.

How long keeps tiramisu in the fridge?

Three to four days easily. The ladyfingers keep absorbing moisture, the cream stays stable. Important: never freeze tiramisu with raw eggs. If you're unsure, use pasteurized eggs from the start.

How do I keep mascarpone smooth and avoid lumps?

Never beat mascarpone alone. Fold it into the already-pale yolk-sugar mix slowly with a spatula, lifting gently. Too much stirring breaks it. Room temperature (20°C) helps. Chill as soon as it's smooth.