Tiramisu

A simple, satisfying favorite.

Why You'll Love This Recipe

• Cloudlike, deeply coffee-flavored, make-ahead.
• Elegant Italian classic done right.
• No baking required.
• Scales easily up or down.
• Dinner-party showstopper.

Ingredient Notes

• Real mascarpone (not cream cheese) — it's lighter and milkier.
• Italian savoiardi ladyfingers absorb perfectly; soft American ones turn to mush.
• Strong espresso, not weak coffee — flavor is everything.

Ingredient Substitutions

• Skip the alcohol if avoiding — add 1 tsp vanilla.
• Marsala, dark rum, Kahlúa, or Amaretto all work.
• Decaf espresso if needed.

Equipment Needed

• 8x8 or 9x9 dish
• Heatproof bowl + saucepan (double boiler)
• Electric mixer
• Sifter for cocoa
• Shallow dish for dipping

Prep Tips

• Pasteurized eggs are safer for raw applications.
• Cool the sabayon completely before folding in mascarpone.

Instructions

1. 1

   Gather and prep: 1 ladyfingers, 1 mascarpone, 1 large egg, 1 cup sugar, 1 coffee, 1 cup cocoa. Measure everything before you start cooking so the cook moves quickly.

2. 2

   Whip yolks with sugar; fold in mascarpone.

3. 3

   Dip ladyfingers in coffee.

4. 4

   Layer with cream; chill 4 hr.

5. 5

   Dust with cocoa.

Artsi Pro Tips

• Sabayon to 160°F pasteurizes the yolks and stabilizes the texture.
• Quick-dip the ladyfingers — over-soaking turns the dessert mushy.
• Overnight rest transforms the texture — don't shortcut it.

Common Mistakes

• Soaking ladyfingers — mushy soup.
• Overbeating mascarpone — it breaks and weeps.
• Skipping the overnight rest — won't slice cleanly.
• Cocoa dusted too early — it absorbs and looks patchy.

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