Equipment
* optional
Ingredients
Coffee Soak
- 150 ml strong espresso or coffee, brewed and cooled to room temperature
- 30 ml marsala wine
Mascarpone Cream
- 3 egg yolks
- 50 g white granulated sugar
- 250 g mascarpone cheese, chilled
Assembly
- 100 g ladyfingers (savoiardi)
- 10 g unsweetened cocoa powder
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 460 kcal
- Protein
- 9 g
- Carbohydrates
- 49 g
- Fat
- 33 g
- Fiber
- 2 g
- Sugar
- 25 g
- Sodium
- 75 mg
- Saturated Fat
- 18 g
- Monounsaturated Fat
- 3 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 204 mg
- Potassium
- 132 mg
- Calcium
- 168 mg
- Iron
- 1.7 mg
- Magnesium
- 47 mg
- Phosphorus
- 119 mg
- Zinc
- 0.8 mg
- Vitamin A
- 388 mcg
- Vitamin C
- 1 mg
- Vitamin D
- 0.9 mcg
- Vitamin E
- 0.5 mg
- Vitamin K
- 0 mcg
- Vitamin B6
- 0.1 mg
- Vitamin B12
- 0.5 mcg
- Thiamin
- 0.10 mg
- Riboflavin
- 0.26 mg
- Niacin
- 2.5 mg
- Folate
- 36 mcg
- Water
- 54 g
- Alcohol
- 1 g
- Caffeine
- 85 mg
Sources: Aggregated Public Data, USDA FoodData Central
Method
In a shallow dish, combine the cooled espresso and Marsala wine. Set aside.
In a mixing bowl, vigorously whisk the egg yolks and sugar together until the mixture triples in volume, becomes thick, and turns a pale yellow color.
Add the cold mascarpone to the egg yolk mixture. Gently fold it in using a spatula until completely smooth and homogeneous. Do not overmix.
Quickly dip the ladyfingers into the coffee mixture for exactly one second per side. Break them as needed to fit the bottom of your individual serving glasses.
Spoon or pipe a layer of the mascarpone cream over the soaked ladyfingers in the glasses. Repeat with another layer of dipped ladyfingers and finish with a final layer of cream.
Cover the cups and chill in the refrigerator at 4C/39F for at least 4 hours to allow the flavors to meld and the cream to set.
Just before serving, use a fine mesh sieve to generously dust the tops with unsweetened cocoa powder.
Chef's Notes
- Because this recipe requires no cooking, utilizing pasteurized shell eggs is strongly recommended to ensure food safety without sacrificing the traditional silken texture.
- For the best structural integrity, seek out Italian Savoiardi biscuits rather than soft sponge-cake ladyfingers found in some bakeries.
- Dusting the cocoa powder immediately before serving is crucial. If dusted before chilling, the cocoa absorbs moisture from the cream and turns into a dark, unappealing paste.
- If you prefer a lighter, airier cream, you can fold in two pasteurized egg whites beaten to stiff peaks just after adding the mascarpone.
Storage
Refrigerator: 3 days — Cover tightly to prevent the cream from absorbing refrigerator odors.
Troubleshooting
Mascarpone cream is runny or split
Cause: The mascarpone was overmixed or brought to room temperature before mixing
Fix: Cannot be completely fixed if it has separated into butterfat. If just slightly loose, chilling the mixture for 30 minutes before assembling can help firm it up.
Prevention: Keep mascarpone cold until right before use and fold gently by hand rather than using a high-speed mixer.
Liquid pooling at the bottom of the cups
Cause: Ladyfingers were soaked too long in the coffee
Fix: Cannot be fixed once assembled.
Prevention: Submerge the cookies for no more than 1 second per side.
Cultural Context
Tiramisu literally translates to pick me up in Italian, a fitting name given its energizing combination of strong espresso, sugar, and rich fats. While its exact origins are heavily debated, most culinary historians agree it was created in the Veneto region of Italy during the 1960s or 1970s. Serving this classic dessert in individual cups transforms a rustic, difficult-to-slice dish into a pristine, modern presentation suitable for dinner parties.
