Tiramisu Recipe

Method

Start by brewing the espresso so it has time to cool as you prepare the cream. Place it in a shallow dish that's at least the size of one lady finger (not too big either - I use a glass storage container). Place it in the fridge to cool if you have to.
240 mL espresso room temperature *see notes if you don't have an espresso machine
Make sure to use a very clean bowl, I like to wipe down my bowl and whisk attachment a little vinegar. Place the egg whites in the clean bowl and turn the mixer up to medium speed. Stream in half of the sugar over 1 minute with the mixer going and then increase the speed to high, just until stiff peaks start to form. *see notes if you want to cook the eggs first*
3 large eggs separated *see notes for how to cook eggs if desired, 100 grams granulated sugar
In another bowl (or if using the stand mixer and you don't have a second bowl, move the egg whites to another bowl) place the egg yolks, mascarpone, vanilla and the other half of the sugar and beat at full speed, for a few minutes, until the mixture is pale and fluffy. Make sure to scrape the edge of the bowl at least once throughout.
3 large eggs separated *see notes for how to cook eggs if desired, 100 grams granulated sugar, 227 grams mascarpone cheese, 2 tsp vanilla bean paste or beans of 1 vanilla pod
When the egg yolks are fluffy, add ⅓ of the egg whites to the egg yolk mixture and mix them in to thin it out a bit. Then add another ⅓ of the egg whites and gently fold it in, repeating with the last ⅓.
Dip the lady fingers in the espresso for 1 second on each side and place them flat in a serving dish (I had to trim one side of the ladyfingers to fit them perfectly in the 8 inch square pan).
24 store bought lady fingers see blog post for using homemade
Spread half of the mascarpone cream on top of the lady fingers and then repeat with the second layer of ladyfingers and second half of the cream. Refrigerate the cake for at least 8 hours. I like to do this the night before serving.
Dust with the cocoa powder a few hours before serving so it settles a little. Serve chilled.
cocoa powder for dusting I like dutch-processed

Notes

If you don't have an espresso machine:

There’s nothing like freshly brewed espresso (I’m sorry to be a snob!) but I know you don’t all have an espresso machine at home so I tested this a few different ways.
- I love my tiramisu STRONG - I use 8 shots of espresso (my Breville makes a double shot so I draw 4x and don’t dilute it with extra water). If I didn’t have an espresso machine, I would probably order some freshly brewed espresso from my local coffee shop to make this.
- Espresso Powder: this does work but it really isn’t the same. It can still be strong - I did 16 grams of espresso powder in 8 ounces of hot water (let it cool) - but the flavor is definitely lacking a little so I recommend doing 7 ounces of water and adding a little flavoring agent like an ounce of Disaronno or Kahula.
- Coffee: worst case scenario, this does work with brewed coffee as well but personally I find it to be a little watered down so I recommend brewing a STRONG cup of coffee and still flavoring it with a little something something.

Sugar: I used granulated sugar in the cream and it’s really not a lot at all so I don’t

If you want your eggs cooked, here are three ways to do it:

1. Swiss Method - This is basically how a swiss meringue is done - place a small pan of hot water on the stove and bring the water to a simmer. Then place a bowl with the egg yolks and half the sugar on top and whisk constantly until the sugar is dissolved or the temperature reaches 145F (63C). Then remove from the heat, continue to whisk for a little and then place into another bowl with a lid. Refrigerate it until it’s chilled (can also place it into an ice bath if you want to speed this up). Beat with the mascarpone once it’s chilled. Fold in the whipped egg whites in 3-4 increments (once you’re done cooking those).
  1. 1. The same exact process can be done with the egg whites but when the sugar has dissolved, just move it to the stand mixer (or use a hand mixer) and beat at full speed just until stiff peaks are starting to form (may still be a little warm, that’s ok).

1. French Method - basically the same way I make a french buttercream - in a small bowl place half of the sugar with a little water (just enough to cover the sugar) and heat over medium-low heat until it reaches 240F (116C). Once the sugar is around 225F (107C) place the egg yolks in the bowl of a stand mixer and start beating with the whisk attachment at medium speed. Once the sugar reaches full temperature, stream the sugar syrup into the egg yolks along the edge of the bowl while the mixer is still running (make sure not to stream it straight into the moving whisk). This heat from the syrup will cook the egg yolks. Once the sugar syrup is all in, turn the mixer up to medium-high and beat until the egg yolks are pale and fluffy and has cooled. Add in room temperature mascarpone and mix until it’s combined. Fold in the whipped egg whites in 3-4 increments (once you’re done cooking those)
  1. 1. The exact same process can be followed for the egg whites, beating just until stiff peaks start to form.

1. Custard Method - Place the egg yolks, sugar and mascarpone into a small pot over low heat and whisk continuously until it all melts and comes together. The mixture will go from chunky to melted and then it will just slightly thicken again (can check temp for eggs if you want). Remove and place in a bowl. Cover with a lid and refrigerate until it’s chilled (or place into an ice bath if you want to speed this up). Once it’s chilled, fold in whipped egg whites in 3-4 increments (once you’re done cooking those with method 1 or 2) (or you could do the whipped cream if you don’t want to bother with cooking the egg whites).

Equipment

Ingredients

Method

Notes

If you don't have an espresso machine:

If you want your eggs cooked, here are three ways to do it:

Nutrition