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Tiramisu
This classic Italian tiramisù recipe is easy to make, it's made with cooked (instead of raw) eggs, and it's just as indulgent and delicious as ever.
👥 12 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 37 min🔥 Cook: 8 min👤 Ali📖 gimmesomeoven
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●bowl
- ●mixing bowl
- ●whisk
- ●spatula
- ●baking dish
- ●strainer
📝 Preparation Steps
1
Make the zabaglione. Heat 1 inch of water in a large saucepan over medium heat until simmering. Combine the egg yolks, sugar and 1/4 cup of the dry marsala in a metal (or heat-proof glass) mixing bowl, and set it atop the saucepan. Using a whisk (or a hand mixer on low speed), whisk the mixture constantly for 5 to ⏱️ 7 minutes until it has turned a pale yellow color and nearly tripled in volume. Remove from heat and transfer the mixture to the refrigerator briefly to cool while you continue on with Steps 2 and 3.
large egg yolks8(16 ounces) mascarpone cheese1 pound
2
Whisk the mascarpone mixture. Combine the mascarpone, vanilla extract and sea salt in a large mixing bowl. Use a hand mixer (or a stand mixer) to beat the mixture on medium speed for ⏱️ 1 minute or until smooth. Transfer mascarpone mixture to a clean bowl and set aside.
(16 ounces) mascarpone cheese1 poundvanilla extract1 teaspoon
3
Whip the cream. Add the heavy cream to the same large mixing bowl and beat using a handheld mixer (or stand mixer) on medium-high speed until stiff peaks form.
4
Combine the filling. Use a rubber spatula to gently fold the mascarpone mixture into the whipped cream until it is mostly combined. Then gradually fold in the zabaglione mixture until combined. Set aside.
5
Make the espresso mixture. Stir together the espresso and remaining 1/4 cup of marsala in a small bowl.
6
Assemble the tiramisu. One at a time, dip the ladyfingers (very quickly!) into the espresso so that both sides are coated, then arrange the lady fingers in an even layer covering the bottom of a 9x13-inch baking dish. Once the layer is complete, use a spoon (or an offset spatula) to spread half of the creamy filling mixture evenly on top of the ladyfingers. Repeat with a second layer of the espresso-dipped ladyfingers, followed by a second layer of the creamy filling.
7
Chill. Cover and refrigerate the tiramisù for at least 4 to ⏱️ 6 hours, or until chilled.
8
Serve. Use a fine-mesh strainer to dust the top of the tiramisù evenly with a layer of cocoa powder. Then slice, serve and enjoy! Leftovers can be covered and refrigerated for up to 3 days.
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