Equipment
Ingredients
Mascarpone Cream
- 500 g mascarpone cheese, chilled
- 4 pasteurized eggs, separated
- 100 g granulated sugar, divided
- 1 g salt
Soaking Liquid
- 300 ml strong espresso, cooled to room temperature
- 45 ml marsala wine
Assembly
- 300 g savoiardi (ladyfingers)
- 30 g unsweetened cocoa powder
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 491 kcal
- Protein
- 11 g
- Carbohydrates
- 56 g
- Fat
- 33 g
- Fiber
- 2 g
- Sugar
- 28 g
- Sodium
- 172 mg
- Saturated Fat
- 18 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 2 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 176 mg
- Potassium
- 140 mg
- Calcium
- 171 mg
- Iron
- 2.3 mg
- Magnesium
- 27 mg
- Phosphorus
- 142 mg
- Zinc
- 1.0 mg
- Vitamin A
- 376 mcg
- Vitamin C
- 1 mg
- Vitamin D
- 0.7 mcg
- Vitamin E
- 0.5 mg
- Vitamin K
- 0 mcg
- Vitamin B6
- 0.1 mg
- Vitamin B12
- 0.5 mcg
- Thiamin
- 0.12 mg
- Riboflavin
- 0.29 mg
- Niacin
- 0.9 mg
- Folate
- 35 mcg
- Water
- 64 g
- Caffeine
- 9 mg
Sources: Aggregated Public Data, USDA FoodData Central
Method
Combine the freshly brewed espresso and Marsala wine in a shallow bowl. Set aside to cool completely to room temperature (approx 20°C/68°F).
In a large bowl, whisk egg yolks and 50g of sugar until pale yellow, creamy, and doubled in volume. The mixture should fall in ribbons from the whisk.
Add the mascarpone to the yolk mixture. Whisk gently on low speed or by hand just until combined and smooth. Do not over-beat or the cheese may curdle/split.
In a separate clean, grease-free bowl, beat the egg whites with a pinch of salt until frothy. Gradually add the remaining 50g of sugar and whip until stiff peaks form.
Gently fold one-third of the whipped egg whites into the mascarpone mixture to lighten it. Then, carefully fold in the remaining whites until no white streaks remain, keeping as much air in the mixture as possible.
Quickly dip each Savoiardi biscuit into the cooled coffee mixture (1 second per side) and arrange them in a single layer at the bottom of the dish. Do not soak them; they should be moist on the outside but still firm in the center.
Spread half of the mascarpone cream mixture evenly over the layer of biscuits.
Repeat with a second layer of dipped biscuits and top with the remaining mascarpone cream. Smooth the top with a spatula.
Cover the dish with plastic wrap and refrigerate for at least 6 hours, preferably overnight, to allow the cream to set and flavors to meld.
Just before serving, place cocoa powder in a fine mesh sieve and generously dust the top of the tiramisu.
Chef's Notes
- Safety First: This authentic recipe uses raw eggs. Ensure you use pasteurized eggs if serving to vulnerable groups (elderly, pregnant, immune-compromised) or cook the yolks with sugar over a bain-marie to 71°C/160°F before mixing.
- The soak is the most critical variable. Different brands of Savoiardi absorb liquid at different rates. Test one cookie first; it should be dark on the outside but white in the center when snapped.
- Do not use pre-ground coffee if possible. Freshly pulled espresso provides the necessary depth of flavor to cut through the rich cheese.
- Allowing the tiramisu to rest overnight drastically improves the flavor and structural integrity, making it easier to slice.
Storage
Refrigerator: 3 days — Cover tightly with plastic wrap to prevent absorbing fridge odors.
Freezer: 1 month — Freeze without cocoa topping. Thaw in refrigerator overnight.
Troubleshooting
Filling is runny or soupy
Cause: Egg whites were over-mixed or mascarpone was over-beaten causing separation
Fix: Freeze for 1-2 hours before serving to firm up (texture will be more like semifreddo)
Prevention: Fold egg whites gently and stop whisking mascarpone as soon as it is combined
Base is watery/leaking liquid
Cause: Ladyfingers were soaked too long
Fix: Cannot be fixed
Prevention: Dip cookies very quickly—just 'in and out' of the coffee
Cultural Context
Tiramisu, meaning 'pick me up' or 'cheer me up' in Italian, is a relatively modern dessert, likely originating in the Veneto region (Treviso) in the 1960s or 1970s. It represents the perfect marriage of Italy's coffee culture with its tradition of rich, dairy-based desserts.
