Tiramisu should be served cold. Refrigerate for at least 6-8 hours in order to let the filling set properly. This will also give the ladyfingers enough time to absorb the liquids and soften to just the right texture
Classic Tiramisu Recipe
Yields: 1 8-inch baking dish or 5-6 individual glasses (double the recipe for a 9x13-inch dish)
Ingredients
Coffee Syrup:
- 1 cup brewed espresso or strong coffee (made of 1 cup hot water mixed with 2 tablespoons instant coffee granules or espresso powder)
- 2 tablespoons granulated sugar
- 2 tablespoons Marsala, dark rum, brandy, or coffee or almond liquor
Filling:
- 3 egg yolks
- ⅓ cup (70g/2.5 oz) granulated sugar
- 2-3 tablespoons Marsala wine, dark rum, or brandy
- ¾ cup (180ml) heavy cream
- 1 cup (227g/8 oz) mascarpone cheese, at room temperature
- about 200g/7 oz (20-24 units) ladyfingers or Savoiardi biscuits
- Sifted cocoa powder or grated chocolate
Directions:
- For the coffee syrup: In a small bowl, combine hot coffee, 2 tablespoons sugar, and 1-2 tablespoons Marsala. Mix until sugar dissolves. Set aside to cool.
- For the filling: Place egg yolks, sugar, and Marsala in a medium heatproof bowl and set over a bain marie (i.e., place the heatproof bowl over a saucepan of boiling water; the bowl should not touch the water). Reduce heat to low. Whisk constantly using a hand whisk, or preferably a handled electric mixer, until the mixture doubles in volume, is hot to the touch, and has a thick, foamy consistency (around 5-10 minutes). Remove from heat and set aside to cool slightly, about 15 minutes. In a different mixer bowl, whisk heavy cream using an electric mixer until stiff peaks form. Once egg yolk mixture has cooled, add the mascarpone and whisk until smooth. Then gently fold in the whipped cream in 2 additions until smooth.
- Assemble tiramisu: Dip ladyfingers very quickly (less than a second) into the coffee syrup and line them in one layer in an 8-inch baking dish (see note for individual glasses). If necessary, break a few ladyfingers to fit them in the dish. Spoon half of the filling over the ladyfingers and smooth the top. Repeat with a second layer of coffee-dipped ladyfingers, then with the rest of the cream. Cover and refrigerate for at least 6 hours or up to 2 days. I don’t suggest freezing tiramisu since it will ruin its texture.
- Serve cold. Right before serving, dust the top with cocoa powder or grated chocolate (or both!).
- For individual glasses: Spoon a dollop of the mascarpone cream mixture into the bottom of the glass. Break each ladyfinger into 4 pieces, soak in the coffee and place on top of the cream. You don’t have to use all 4 pieces at once; it depends on the size of the glass. Repeat with layering filling and ladyfingers, creating 2-3 layers in total. For each ladyfinger, add about 2-3 heaping tablespoons of cream. It doesn’t have to be exact – if you like more cream, go ahead and add more. For each serving, use 2-3 ladyfingers in total. For individual servings, you might need fewer ladyfingers than what the recipe suggests.
