Classic Tiramisu

Galatia Pamboridis

Tiramisu is perhaps the most famous Italian dessert in the world. It is a delicious combination of layers of fluffy mascarpone cream, savoiardi biscuits soaked in strong coffee, and a light coating of cocoa powder. Its name means “pick me up” in Italian, and rightly so, as each spoonful is a sweet burst of pleasure and energy. With roots in northern Italy,tiramisu is a classic example of Italian culinary finesse and remains a favorite in every corner of the world.

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Prep Time 45

Chilling Time 6

Course Dessert, Sweets

Cuisine Italian

Servings 6

Ingredients

500 ml boiling water + 60 ml extra
20 grams 4 Tbsp instant coffee
140 grams sugar + 50 g extra
10 grams 1 Tbsp cocoa powder
30 ml 2 Tbsp cognac
60 ml water
250 ml heavy cream
1 egg
3 egg yolks
500 grams mascarpone cheese
30 ml 2 tablespoons coffee liqueur or cognac
2 tsp vanilla extract
About 30–40 savoiardi biscuits
2 –3 Tbsp cocoa powder for dusting

Instructions

Pour 500 ml boiling water into a bowl and mix with the coffee, 50 g of the sugar, and the cocoa powder. Add the cognac and mix well. Set aside until completely cooled.
Whip the cream until soft peeks form. Transfer the whipped cream to a bowl and refrigerate until needed.
In a small saucepan, boil the remaining sugar (140 grams) with 60 ml water. Simmer over medium-high heat, without stirring, until it reaches 115–120°C (soft ball stage — you can check this with a candy thermometer). If you don't have a thermometer, as soon as the syrup starts to boil, lower the heat and simmer for 3 minutes.
Put the eggs, egg yolks, and remaining sugar in the mixer bowl. Beat until fluffy. When the syrup is ready, pour it very slowly into the eggs, whisking constantly. Be careful not to pour the syrup onto the mixer beaters, otherwise the syrup will end up on the sides of the bowl instead of in the eggs.
Add the mascarpone cheese to the bowl. Beat to combine. Add the coffee liqueur or cognac and vanilla.
Fold the whipped cream into the mixture with a spatula until it is fully incorporated.
To assemble the dessert, dip the ladyfingers into the coffee mixture. Cover the base of a rectangular or round dish. Pour half of the cream over it. Add another layer of ladyfingers dipped in the coffee mixture. Pour the rest of the cream over it.
Refrigerate the dessert for at least 6 hours before serving.
Before serving, dust the entire surface with cocoa powder.

Collections afternoon tea, Buffet dinners, summer