Cooking · demo dispatch
Assemble a tiramisu
Marco Bellini · 50 minutes, plus a night in the fridge · intermediate · low · 1 proofs · 0 saves · 0 reactions
Savoiardi, espresso, and a mascarpone cream. The method is the assembly. The raw yolks are a decision you make on purpose.
tiramisu · espresso · dessert · mascarpone
Tools and materials
- Savoiardi or another dry ladyfinger
- Strong cooled espresso
- Mascarpone
- Eggs, sugar, and cocoa
Steps
1. Brew and cool
Pull a short, strong coffee and let it cool. Hot coffee turns the biscuits to paste.
2. Make the cream
Beat yolks with sugar until pale. Fold in mascarpone. Fold in whites whipped to soft peaks if you are using them.
3. Dip and layer
Dip each biscuit for one second. Layer cream, biscuits, cream. Dust with cocoa. Chill overnight.
Safety
This cream uses raw egg. Use fresh eggs from a source you trust, keep the bowl cold, and do not serve it to anyone who should avoid raw egg. A cooked zabaglione is the variation if that is your house rule.
Common mistakes
- Soaking the biscuits until they collapse
- Serving it warm
Skip the alcohol. A spoon of rum is traditional and not required.
Proofs
Biscuits dipped for a second, not a soak. Sat overnight. I used the cooked-egg variation.