Italian · Veneto (Treviso) · dessert

Tiramisù

tiramisù

Tiramisù comes from the Veneto region — Treviso specifically claims it — and the name means 'pick me up,' which the espresso and egg cream absolutely deliver. This is the real thing: no cream cheese, no whipped cream, no shortcuts. Make it the night before and let it set properly; the overnight rest is what separates a great tiramisù from a soggy one.

• large eggs, separated

  6 eggs

  6 eggs

• granulated sugar

  3/4 cup

  150g

• mascarpone cheese, cold

  2 cups (about 1 lb / 2 tubs)

  450g

  Substitution · specialty — not universally stocked

  Original: mascarpone. Mascarpone is now at most US grocery stores (Whole Foods, Kroger, Trader Joe's). In a pinch, blend 8 oz cream cheese with 1/4 cup heavy cream and 2 tbsp sour cream until smooth — texture will be slightly denser but workable.

• savoiardi (ladyfinger biscuits)

  about 40 cookies (two 7 oz packages)

  about 40 cookies (200g)

  Substitution · specialty

  Original: savoiardi. Savoiardi are available at Italian markets, Whole Foods, and online. In a pinch, use any dry ladyfinger cookie — just make sure they are crisp/dry, not soft, so they absorb the espresso without falling apart.

• strong brewed espresso or very strong coffee, cooled to room temperature

  1 3/4 cups

  420ml

• Marsala wine (dry or semi-dry)

  3 tbsp

  45ml

  Substitution · specialty liquor

  Original: Marsala wine. Marsala is at most liquor stores and many grocery stores. Substitute: dark rum, Kahlúa, or Tia Maria in the same amount. Or omit entirely for an alcohol-free version — the tiramisù will still be excellent.

• unsweetened cocoa powder, for dusting

  3 tbsp

  20g

• fine sea salt

  1 pinch

  1g

1. 01

   10 min

   Brew the espresso (or make very strong coffee — use about double the grounds you normally would) and pour it into a wide, shallow bowl. Stir in the Marsala wine. Set aside to cool completely to room temperature. This is your dipping liquid; it should be cool before you use it or it will make the cream too warm.

2. 02

   5 min

   Separate the 6 eggs into two large, very clean bowls — yolks in one, whites in the other. Even a trace of yolk in the whites will prevent them from whipping properly, so take your time. If you're concerned about raw eggs (a valid concern — use pasteurized eggs if you prefer), this is the moment to decide.

3. 03

   5 min

   Add the sugar to the yolks and beat with a hand mixer or stand mixer on medium-high until the mixture is pale yellow, thick, and falls from the beaters in a ribbon — about 3 to 4 minutes. It should roughly double in volume and look almost like a pale custard.

4. 04

   2 min

   Add the mascarpone to the yolk-sugar mixture all at once. Beat on low speed just until combined and smooth — about 1 minute. Don't overbeat; mascarpone can break and turn grainy if you work it too hard. Set aside.

5. 05

   5 min

   Add the pinch of salt to the egg whites. Using clean beaters, whip on medium speed until foamy, then increase to high and beat until stiff, glossy peaks form — about 3 to 4 minutes. The whites should hold their shape when you lift the beaters but not look dry or clumpy.

6. 06

   3 min

   Fold the whipped whites into the mascarpone mixture in three additions. Use a large rubber spatula and fold gently — cut down through the center, sweep around the bottom, fold up and over. You want to keep as much air as possible. Stop as soon as no white streaks remain. This is your tiramisù cream.

7. 07

   8 min

   Set up your assembly station: cooled espresso in its shallow bowl, the cream, a 9×13-inch (23×33 cm) baking dish or a similar deep dish, and the savoiardi. Working one at a time, briefly dip each ladyfinger into the espresso — about 1 to 2 seconds per side. You want them soaked through but not falling apart. Lay them in a single layer in the bottom of the dish, fitting them snugly side by side. Break cookies to fill gaps if needed.

8. 08

   2 min

   Spread half the mascarpone cream evenly over the first layer of soaked savoiardi, smoothing it all the way to the edges with a spatula.

9. 09

   5 min

   Repeat with a second layer of espresso-dipped savoiardi, then spread the remaining cream over the top, smoothing it flat.

10. 10

    3 min

    Dust the top generously and evenly with unsweetened cocoa powder using a fine-mesh sieve or sifter. Cover the dish tightly with plastic wrap and refrigerate for at least 8 hours, and ideally overnight (up to 24 hours). The rest is not optional — it's what allows the layers to set and the flavors to meld.

11. 11

    3 min

    When ready to serve, give the top a final light dusting of cocoa if it has absorbed into the cream overnight. Cut into squares with a sharp knife and lift out with a spatula. Serve cold.

• · Unknown unit "each"; assumed 50g per quantity
• · Could not parse amount_metric: "about 40 cookies (200g)"
• · savoiardi: no grams conversion
• · LLM tiebreak failed for "marsala wine" — picked first result as fallback

Reheating · Cookies/cakes/muffins keep 2–3 days in an airtight container at room temp. Refresh in a 300°F oven for 5 min.

Source: foodkeeper