This is the only tiramisu recipe you will ever need! It’s classic, easy to prepare and assemble and so delicious that you will want to eat the whole thing right away!
This recipe explains the classic tiramisu, prepared with egg yolks and alcohol. Egg yolks are essential for a great tiramisu, so please, please don’t skip this step. Cooking the yolks takes just about 10 minutes and is really not that complicated and scary. It will most probably take a few attempts to get comfortable with the process, but after that you will be able to easily cook yolks for any other dessert.
Proportions of cream, cheese and sugar are up to you. I have shared the best proportions according to my taste, but you could add more cream, less or more sugar and cheese.
As for presentation, you have a couple of options.
You could quickly and easily assemble the cake in a large baking casserole, individual serving glasses or jars.
Below in the instructions, you will find out how to assemble the cake as you see it in the photos, which takes just a little bit of extra effort, but it’s definitely not complicated thing to do, you just need to have a cake ring or springform on hands.
6 egg yolks
120 grams (4 oz) granulated white sugar
2 table spoons gold rum or Marsala wine (for the yolk mixture)
1 teaspoon vanilla extract
500 grams (12 oz) mascarpone cheese
160 grams (3.5 oz) heavy whipping cream
100 grams powder sugar (more or less, to taste)
500 grams (3.5 oz) ladyfingers (Savoiardi biscuits)
100-150 ml. fresh espresso coffee
2 table spoons gold rum or Marsala wine (for the coffee mixture)
2 table spoons powder sugar
First, brew the coffee. It is better to use espresso coffee, but if you don’t have an espresso machine, just use whatever coffee you have on your hands – make sure it is fresh and strong.
Pour the coffee in a wide bowl, add powder sugar and two table spoons rum/marsala wine. Stir and set aside to cool completely.
In a medium saucepan (use heavy bottomed or non-stick if possible) whisk the egg yolks and sugar until pale. Add 2 table spoons rum or Marsala wine and vanilla, and start whisking the mixture over medium / medium-low heat (depending on how strong your stove is, temperature should be rather low, than high, in order to temper the yolks without curdling them). Whisk almost constantly until all sugar dissolves and the egg yolk mixture is hot to the touch. Once sugar is dissolved, continue to cook for another 2-3 minutes or until mixture slightly thickens. ***Make sure to whisk constantly to avoid curdling the eggs.
Remove from the heat and transfer to a clean bowl. Set aside to cool completely as you stir the mixture once in a while. Once the mixture is cold to the touch (or at room temperature) whisk again by hand or with a mixer a minute or so.
In a large bowl beat mascarpone for a minute. Add 1/3rd of the egg yolk mixture and stir with a rubber spatula to combine. Add the rest of the yolk mixture in parts, stirring after each addition.
In another bowl beat cream and powder sugar until stiff peaks form.
Gently fold in the cream to the mascarpone mixture and stir with a rubber spatula. Transfer mascarpone mixture to a large piping bag fitted with a large round tip. Set aside.
To assemble the cake:
To assemble the cake you will need a cake springform (24cm) or a baking/cake ring. If using a springform, you may assemble the cake in it, or you can remove the bottom of the springform and place the ring over a ceramic serving plate, so when the cake is chilled and you remove the ring, the cake will be served in the ceramic plate.
Place dessert ring (or springform ring) in the center of your serving plate.
Now, measure the width of the ladyfingers. You will have to leave room for the ladyfingers to be fitted around the tiramisu cake. Start by dipping ladyfingers into the espresso mixture for about 2-3 seconds (don’t soak the ladyfingers too much in the coffee, because they will fall apart). Arrange one layer of soaked ladyfingers over the bottom of your serving plate as you leave enough room alongside the ring to arrange ladyfingers all around the cake.
***Make sure the first layer of soaked ladyfingers to be fitted tightly, as you can break the ladyfingers into smaller ,manageable peaces in order to fit the round shape of the cake.
Now, before you add the first layer of mascarpone, you can arrange the ladyfingers, straight up all around the cake (don’t dip in coffee ladyfingers that are placed around the cake). Then, pipe one layer of the mascarpone over the first layer of soaked ladyfingers. Then, arrange another layer of soaked ladyfingers, then another layer of mascarpone. Repeat these steps until your springform is full as you finish with a layer of mascarpone.
Place cake in the fridge overnight.
Remove from fridge, remove ring and sprinkle with cocoa powder.