Tiramisù
- 30m Prep Time
- 10m Cook Time
- 1h Ready In
10 to 12 servings Tiramisù is Italian for “pick me up”—and how could ladyfingers soaked in espresso and brandy and slathered with Marsala-laced mascarpone fail to do so? Feel free to use the crunchy, store-bought variety of ladyfingers (do not bake further).
Ingredients
- 1 24 ladyfingers, store-bought or homemade, or Génoise baked in two 8-inch square pans (opens in new tab)
- 1 Zabaglione (opens in new tab)
- 12 ounces mascarpone, softened
- ½ cup heavy cream
- 2 teaspoons vanilla
- 1 ½ cups cooled espresso or extra-strong coffee
- 3 tablespoons Marsala, rum, or brandy
- 3 tablespoons sugar
- 4 ounces semisweet or bittersweet chocolate (up to 64% cacao), grated
- 1 tablespoon unsweetened cocoa powder
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 24 ladyfingers, store-bought or homemade, or Génoise baked in two 8-inch square pans
- 1 Zabaglione
- 12 ounces mascarpone, softened
- ½ cup heavy cream
- 2 teaspoons vanilla
- 1 ½ cups cooled espresso or extra-strong coffee
- 3 tablespoons Marsala, rum, or brandy
- 3 tablespoons sugar
- 4 ounces semisweet or bittersweet chocolate (up to 64% cacao), grated
- 1 tablespoon unsweetened cocoa powder
Let's Cook
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Step 1.
Have ready: 24 ladyfingers, store-bought or homemade, or Génoise baked in two 8-inch square pans
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Step 2.
Preheat the oven to 350°F.
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Step 3.
If using the génoise, use only 1 ½ layers. Cut the whole layer into 8 strips and the half layer into 4 (reserve the remainder for another use). Cut all the strips widthwise in half. Arrange the ladyfingers or génoise strips on a baking sheet. Bake until golden brown and crisp, 8 to 10 minutes. Let cool. Meanwhile, prepare: Zabaglione
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Step 4.
Let the zabaglione cool for about 15 minutes. Combine in a large bowl and whip until the mixture holds soft peaks: 12 ounces mascarpone, softened; ½ cup heavy cream; 2 teaspoons vanilla
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Step 5.
Fold the zabaglione into the whipped mascarpone and set aside. Combine in a shallow dish: 1 ½ cups cooled espresso or extra-strong coffee; 3 tablespoons Marsala, rum, or brandy; 3 tablespoons sugar
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Step 6.
Have ready: 4 ounces semisweet or bittersweet chocolate (up to 64% cacao), grated
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Step 7.
Dip half of the ladyfingers or génoise strips into the espresso mixture and arrange in a 2- to 3-quart serving bowl, leaving a little space between them. Spread half of the mascarpone filling over and between them. Sprinkle with half of the grated chocolate. Dip the remaining ladyfingers or génoise strips into the remaining espresso mixture and arrange on top. Spread the remaining filling over and between them, and sprinkle with the remaining chocolate. Sift over the top: 1 tablespoon unsweetened cocoa powder
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Step 8.
Cover and refrigerate for at least 1 hour, or for up to 24 hours before serving.