Tiramisù
- Makes6 servings
- Cook Time30 minutes
- Active time plus coolingplus chilling
- 7
In Treviso, where tiramisù was born, we were shown how to make the dessert by Linda Maria Botter of Camelia Bakery, whose tiramisù was voted best in the city. The lesson: Simplicity is best. Many recipes start with cooking a zabaglione, a yolk-rich custard that requires careful monitoring, so it was a revelation that raw egg yolks and sugar simply whipped until voluminous make a lighter, better tiramisù. Mascarpone gently whisked into the base completes the filling. Espresso is the classic soaking liquid for the ladyfingers, but we found strong brewed coffee to be equally good. Avoid espresso made from instant powder; it tastes thin and flat. The lack of rum is not an oversight; it’s not common in Italy. The type of ladyfingers to use here have the texture of dry sponge cake. On package labels, they sometimes are called savoiardi biscuits; you will need one 7-ounce package. In Treviso, tiramisù often is assembled in individual portions. We offer the option to make six servings in 8-ounce ramekins or a family-style version in an 8-inch square dish. This is an ideal make-ahead dessert. Once assembled, it will keep in the refrigerator for up to two days. Note: the egg yolks in this recipe are not cooked.
Don’t remove the mascarpone from the refrigerator until ready to use it. Cold mascarpone is less likely to “break” during mixing. For the same reason, do not overmix once the mascarpone is added. Keep the speed on low and the timing to a minimum. Lastly, soak the ladyfingers in coffee for only 1 to 2 seconds. The cookies become soggy if overmoistened.
Step 1
In a stand mixer with the whisk attachment, beat the egg yolks and sugar on high until the mixture is pale, fluffy, doubled in volume and falls in a thick ribbon when the whisk is lifted, about 10 minutes. Reduce to low and, with the machine running, add the mascarpone a large spoonful at a time. After all the mascarpone has been added, scrape the bowl. Mix on low for another 10 to 20 seconds, just until homogeneous; do not overmix. Pour the coffee into a medium bowl.
Step 2
To assemble in a baking dish, soak a ladyfinger in the coffee for no more than a couple seconds, then place in the bottom of an 8-inch square baking dish. Repeat until the bottom of the dish is fully lined. Spoon on half of the mascarpone mixture, then spread in an even layer. Gently rap the dish against a folded towel or potholder placed on the countertop so the layers settle. Cover the mascarpone with another layer of coffee-dipped ladyfingers (you may not use all of the coffee or cookies). Scrape on the remaining mascarpone mixture and spread in an even layer.
Step 3
To assemble individual portions, you will need six 8-ounce ramekins. For each portion, soak 2 ladyfinger halves in the coffee for no more than a couple seconds and place in the bottom of a ramekin. Spoon on ¼ cup mascarpone mixture. Repeat the process 2 more times for a total of 3 layers each of ladyfingers and mascarpone mixture. Gently rap the ramekin against a folded kitchen towel or potholder placed on the countertop so the layers settle.
Step 4
Cover and refrigerate for at least 6 hours or up to 2 days. Remove from the refrigerator just before serving. Uncover. Spoon cocoa into a fine-mesh strainer and sift a generous layer onto the tiramisù. Serve right away.
