Name: Classic Tiramisu
Prep time: 35 min
Cook time: 8 min
Total time: 43 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 1.5 cups espresso, brewed strong and cooled; 2 tablespoons marsala wine, or dark rum; 4 pieces egg yolk, large; 0.5 cup granulated sugar; 16 ounces mascarpone cheese, cool but softened slightly; 0.75 cup heavy cream, cold; 1 teaspoon vanilla extract; 0.125 teaspoon fine salt; 24 pieces ladyfinger cookie, crisp savoiardi style; 2 tablespoons unsweetened cocoa powder, for dusting; 1 ounce bittersweet chocolate, finely grated, optional

Ready in: 43 mins

Serves: 6 servings

Ingredients: 14

This is a traditional-style tiramisu built from espresso-dipped ladyfingers layered with mascarpone cream and cocoa. The yolks are gently cooked with sugar for a stable, rich custard, then folded with mascarpone and whipped cream before the dessert chills until sliceable.

Ingredients

Coffee Soak
1 ¹⁄₂	cups espresso, brewed strong and cooled
2	tablespoons marsala wine, or dark rum
Mascarpone Cream
4	pieces egg yolk, large
¹⁄₂	cup granulated sugar
16	ounces mascarpone cheese, cool but softened slightly
³⁄₄	cup heavy cream, cold
1	teaspoon vanilla extract
¹⁄₈	teaspoon fine salt
Assembly
24	pieces ladyfinger cookie, crisp savoiardi-style
2	tablespoons unsweetened cocoa powder, for dusting
1	ounce bittersweet chocolate, finely grated, optional

Instructions

1.	Line an 8-inch square dish with a single layer of ladyfingers to check the fit, trimming a few if needed, then remove them and set the dish aside.
2.	Stir the cooled espresso and marsala together in a shallow bowl.
3.	Set a heatproof bowl over a saucepan of barely simmering water, making sure the bowl does not touch the water.
4.	Add the egg yolks and granulated sugar to the bowl and whisk constantly until the mixture is pale, thick, warm, and falls from the whisk in ribbons, about 6 to 8 minutes.
5.	Remove the bowl from the heat and whisk for 1 minute to cool the custard slightly.
6.	Beat the mascarpone in a separate large bowl until smooth.
7.	Fold the warm yolk mixture into the mascarpone until no streaks remain.
8.	Whip the heavy cream, vanilla extract, and fine salt to soft peaks in a clean bowl.
9.	Fold the whipped cream into the mascarpone mixture until the cream is light and even.
10.	Quickly dip half of the ladyfingers into the coffee mixture one at a time, turning once, and arrange them in a tight layer in the dish.
11.	Spread half of the mascarpone cream evenly over the soaked ladyfingers.
12.	Dip the remaining ladyfingers and arrange them over the cream in a second even layer.
13.	Spread the remaining mascarpone cream over the top and smooth it with an offset spatula.
14.	Cover the dish and refrigerate until the ladyfingers soften and the cream sets, at least 6 hours and preferably overnight.
15.	Dust the tiramisu generously with cocoa powder and sprinkle with grated bittersweet chocolate, if using, just before serving.