Tiramisu

5 from 9 votes

Tiramisu is a classic Italian dessert with espresso and coffee liqueur-dipped lady fingers, marsala zabaglione, whipped cream, and cocoa.

Prep Time20

Cook Time10

Chilling Time6

Total Time6 30

Course: Dessert

Cuisine: Italian

Servings: slices

Add the mascarpone to a large bowl, whisk until light and set aside (about 30 seconds).
Add the egg yolks, marsala, and sugar to a double boiler or glass bowl and whisk over a pot of simmering (not boiling) water to create a zabaglione. Be careful to not let the bottom of the bowl touch the water. Whisk the yolks and sugar over the heat until the combination has thickened and coats the back of a spoon (about 10 minutes). The temperature of the yolks should reach ~160f.
Allow the zabaglione (yolk mixture) to cool for a few minutes, then add to the mascarpone and whisk until just combined.
In a large mixing bowl, or the bowl of a stand mixer, add the heavy whipping cream and vanilla extract, beating on slow and gradually moving to high until the whipped cream has medium-stiff peaks taking care to not overmix.
Fold half the whipped cream mixture into the mascarpone-zabaglione mixture, then add the remaining and gently whisk until just incorporated.

Dip both sides of the ladyfingers into the espresso mixture taking care to not oversoak and place them side by side in a 9x13 baking dish until 1 layer is formed. If needed, cut a few to fit so there are no gaps.
Spoon half the mascarpone mixture onto the ladyfingers and smooth using a spatula. Sprinkle with a dusting of cocoa powder.
Continue to the next layer, dipping and arranging the ladyfingers side by side. Once finishes, spoon and smooth the remaining mascarpone mixture on top, cover and set in the refrigerator for at least 6 hours, but overnight if possible.
Right before serving, dust the tiramisu with the remaining cocoa powder. Using a sharp knife, slice into squares and serve. Enjoy!

Take care to not oversoak the ladyfingers. They need 1 second per side, max. You will most likely have leftover espresso/coffee liqueur.
You can omit the alcohol from both the coffee mixture and the zabaglione.
We used a 9x13 baking dish for this recipe and had to cut a few of our ladyfingers to fit. Depending on the size of the pan you're using, you may need fewer/more ladyfingers.
Tiramisu needs at least 6 hours in the refrigerator but is even better if it sits overnight.
You can sprinkle the cocoa on top before you place it into the fridge, but the top layer of filling may absorb some of it, changing the color slightly. We prefer to use a fresh dusting of cocoa right before you slice and serve the tiramisu.