Method
Prepare the coffee
Pour 300 ml of strong brewed espresso into a wide, shallow bowl. Set that bowl over a larger bowl of ice water and stir until the coffee no longer feels warm, about 5 minutes. Remove it from the ice water and place it beside the serving glasses.
05:00Cook and cool the yolk cream
Bring 2.5 cm (1 in) of water to a gentle simmer in a saucepan. Whisk 4 large egg yolks, 75 g of granulated sugar, and 0.75 g of fine sea salt in a heatproof bowl, then set the bowl over the pan without letting its base touch the water. Whisk constantly for 6 to 8 minutes, scraping around the sides, until the mixture is pale, thick enough to fall in ribbons, and reaches 71°C (160°F) at the center on a food thermometer. Start checking at 6 minutes. Remove the bowl from the heat, set it over fresh ice water, and whisk for 3 to 5 minutes until cool and still thick.
00:06:0000:03:00Make the mascarpone cream
Stir 400 g of mascarpone in a large bowl just until smooth. Fold in the cooled yolk mixture in three additions. In a clean bowl, whip 180 ml of heavy cream at medium speed until medium peaks form and bend slightly at the tips. Fold the whipped cream into the mascarpone mixture in two additions, stopping as soon as no white streaks remain.
Layer and finish the tiramisu
Set out eight low serving glasses, or use a shallow serving dish large enough to hold two even layers. Break 250 g of savoiardi ladyfingers only where needed to fit. Dip each piece into 300 ml of strong brewed espresso for about 1 second per side, then arrange half in an even layer. Spread half of the mascarpone cream over the biscuits, then repeat both layers. Sift 10 g of unsweetened cocoa powder evenly over the surface and finish with dark chocolate (optional). Let the tiramisu stand for 10 minutes so the layers soften slightly, then spoon or slice and serve.
00:00:0100:10:00
Smart Substitutions
- No espresso? Use the same quantity of very strong brewed coffee or decaf coffee.
- No mascarpone? Use a blend of three parts full-fat cream cheese and one part crème fraîche by weight, beaten only until smooth.
- No savoiardi? Use crisp plain sponge fingers that can absorb coffee without dissolving immediately.
- No dark chocolate? Omit it and apply a slightly fuller, freshly sifted cocoa finish.
Tips and Variations
- Use espresso that tastes strong but not burnt; its bitterness should balance the sweet cream rather than dominate it.
- Mix mascarpone only until smooth and fold gently after adding the cream, since overworking can make the filling grainy.
- Savoiardi commonly contain wheat and egg, while mascarpone and cream contain milk; check product labels when choosing ingredients.
What Went Wrong?
- Mascarpone cream looks grainy Stop mixing and fold slowly with a flexible spatula; vigorous beating can split the high-fat cheese.
- Cream is too loose Make sure the cooked yolk mixture is cool before folding and whip the heavy cream until the peaks hold a clear bend.
- Ladyfingers turned mushy Shorten the coffee dip to a quick touch on each side and move the biscuit straight into the glass.
- Cocoa forms dark patches Pass it through a fine-mesh sieve from several centimeters above the surface for a thin, even layer.
Nutrition Estimate
- Fiber: 1 g per serving
- Sodium: 120 mg per serving
Nutrition disclaimer:This recipe is provided for general cooking information only. Nutrition values are estimates and may vary by ingredients, brands, preparation methods, and serving sizes. Check ingredient labels and follow appropriate food-safety practices. This content is not medical, dietary, allergy, or professional food-safety advice.
