Recipe: Tiramisu

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

Ingredients for 6 servings

Adjust for

servings

Tiramisu for 6 people:

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

A chef's advice

In Veneto, around Venice, tiramisu is made with dry Marsala and egg whites beaten very stiff, almost like meringue. Elsewhere in northern Italy, people prefer raw mascarpone without beaten whites, denser. Here we marry both: the airy texture of egg whites lifts the cream, the Marsala brings that sweet-alcoholic edge. The classic pitfall: egg whites not beaten firm enough. Beat them until they form stiff peaks, minimum 3 minutes with an electric whisk. Too soft and your tiramisu collapses after 4 hours. Too stiff and they marble when folded. Fold them in at the last second, with a spatula, lifting gently.

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.