Tiramisu
Ingredients
- 6 large egg yolks, room temperature
- 3/4 cup granulated sugar
- 1 1/3 cups heavy cream, cold
- 1 lb mascarpone cheese, room temperature
- 2 tsp vanilla extract
- 1/4 tsp kosher salt
- 1 3/4 cups strong espresso, cooled to room temperature
- 3 tbsp coffee liqueur (Kahlúa)
- 2 tbsp dark rum
- 48 Italian ladyfinger cookies (savoiardi), about 12 oz
- 2 tbsp unsweetened cocoa powder
- 1 tbsp finely grated dark chocolate (optional garnish)
Instructions
- Create zabaglione base: Whisk egg yolks with 1/2 cup sugar in a heatproof bowl set over simmering water (140°F internal temperature), whisking constantly for 8-10 minutes until pale, thick, and ribbony. Remove from heat and let cool to room temperature, about 5 minutes.
- Whip cold heavy cream to soft peaks in a separate bowl, then gradually add remaining 1/4 cup sugar, whipping to stiff peaks. Fold gently into cooled egg mixture in three additions.
- Fold mascarpone, vanilla extract, and salt into the cream mixture in two additions, being careful not to deflate the whipped cream. The mixture should be light, airy, and spreadable.
- Combine cooled espresso, coffee liqueur, and dark rum in a shallow bowl. Working quickly, dip each ladyfinger into the coffee mixture for exactly 1 second per side—no longer, to prevent sogginess.
- Arrange 24 dipped ladyfingers in a single layer in a 9x13 inch baking dish. Spread half the mascarpone cream evenly over the layer using an offset spatula.
- Dip remaining 24 ladyfingers and arrange in a second layer over the cream. Top with remaining mascarpone cream, smoothing the top with the spatula.
- Cover with plastic wrap and refrigerate for at least 8 hours or overnight—this resting time allows flavors to meld and the structure to set properly.
- Just before serving, dust generously with unsweetened cocoa powder using a fine-mesh sieve, and add finely grated dark chocolate if desired.
Inspired by Amanda Rockman’s winning tiramisu. This is a plausible recreation, not the chef’s original recipe.