Tiramisù Classico

Ingredients

Equipment Needed

• •9x13 inch baking dish or similar serving dish
• •Electric hand mixer or stand mixer
• •Large mixing bowls (3)
• •Rubber spatula
• •Fine-mesh sieve for cocoa
• •Shallow dish for dipping savoiardi

Instructions

1. 1

   Prepare the espresso

   Brew strong espresso and allow it to cool completely to room temperature. You need approximately two cups. The espresso must be real espresso, not drip coffee, not instant. The concentrated bitterness is essential. Pour it into a shallow dish wide enough to dip the savoiardi.

2. 2

   Beat the yolks

   In a large bowl, combine the egg yolks with half a cup of the sugar. Beat with an electric mixer on medium-high speed until the mixture is pale yellow, thick, and falls in ribbons from the beaters. This takes five to seven minutes. Do not rush. The volume should triple. This is the foundation of your cream.

   The eggs must be at room temperature. Cold eggs do not whip properly. Take them from the refrigerator at least one hour before you begin.
3. 3

   Fold in mascarpone

   Add the mascarpone to the yolk mixture. Fold gently with a rubber spatula until completely smooth and uniform. Work carefully. You have just created volume in the yolks; aggressive mixing will deflate it. The mascarpone must be at room temperature or it will form lumps.

4. 4

   Beat the whites

   In a clean, dry bowl with clean beaters, beat the egg whites with the pinch of salt until soft peaks form. Add the remaining quarter cup of sugar gradually while continuing to beat. Continue until the whites hold stiff, glossy peaks but are not dry. Overbeaten whites become grainy and will not fold smoothly.

   Any trace of fat in your bowl or on your beaters will prevent the whites from whipping. Wipe both with a paper towel moistened with white vinegar before you begin.
5. 5

   Combine the cream

   Fold one-third of the beaten whites into the mascarpone mixture to lighten it. Then fold in the remaining whites in two additions, turning the bowl and cutting through the center with your spatula. Stop when no white streaks remain. The cream should be light, airy, and hold soft peaks.

6. 6

   Dip the savoiardi

   Working quickly, dip each savoiardo into the espresso for exactly two seconds per side. The cookie must absorb coffee but retain structure. Soggy, falling-apart savoiardi ruin tiramisù. Arrange the dipped cookies in a single layer in the bottom of a 9x13 inch dish or similar serving dish, breaking cookies as needed to fill gaps.

   Two seconds per side. Count it out. Savoiardi are designed to absorb liquid quickly. A moment too long and they become mush. A moment too short and the center stays dry and hard.
7. 7

   Layer the tiramisù

   Spread half the mascarpone cream evenly over the layer of savoiardi. Smooth it gently with an offset spatula or the back of a spoon. Create a second layer of dipped savoiardi on top. Spread the remaining cream over this layer, smoothing the top completely. The surface should be level.

8. 8

   Refrigerate overnight

   Cover the dish tightly with plastic wrap and refrigerate for at least six hours. Overnight is better. Twelve hours is ideal. The savoiardi soften and absorb moisture from the cream, the layers meld, and the flavors develop. Tiramisù made and served immediately is not tiramisù. It is an assembly of components.

9. 9

   Dust and serve

   Just before serving, dust the entire surface generously with cocoa powder through a fine-mesh sieve. The cocoa must be applied at the last moment. It absorbs moisture and loses its matte finish if it sits. Cut into portions with a sharp knife, wiping the blade clean between cuts. Serve cold.

Chef Tips

• •Use Italian mascarpone, not American imitations. Galbani or another Italian brand will have the proper fat content and texture. The domestic versions are often too loose or too tangy.
• •Savoiardi must be the dry, crisp Italian ladyfingers, not the soft sponge cake versions sold in some bakeries. The dry cookies absorb espresso without collapsing. Look for them in Italian groceries or the international aisle.
• •There is no alcohol in classic tiramisù. Marsala, rum, and coffee liqueurs are later additions that mask the pure espresso flavor. Leave them out.
• •The raw egg whites and yolks are traditional and essential. If you cannot find eggs you trust, this is not the dessert for you. Pasteurized eggs can be used but the whites will not whip as voluminously.

Advance Preparation

• •Tiramisù must be made at least 6 hours ahead, ideally overnight. This is not a suggestion. The texture depends on this resting time.
• •The assembled tiramisù keeps refrigerated for up to three days. The texture softens progressively. Some prefer it on day two.
• •Do not freeze tiramisù. The mascarpone cream separates upon thawing and the savoiardi become unpleasantly mushy.
• •Dust with cocoa only at the moment of serving. Cocoa applied earlier absorbs moisture and becomes dull and patchy.

Frequently Asked Questions

Nutrition Information

1 serving (about 185g)