Tiramisu

By Craig Claiborne and Pierre Franey

Total Time
10 minutes, plus refrigeration
Rating
5(715)
Comments
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Ingredients

Yield:Eight or more servings
  • 5egg yolks
  • ¼cup sugar
  • 1¼cups mascarpone cheese, available in specialty food shops
  • 1cup heavy cream
  • 6 to 9double ladyfingers or Champagne biscuits
  • ¾cup freshly made espresso coffee
  • ¼cup cocoa powder, approximately
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

618 calories; 41 grams fat; 19 grams saturated fat; 1 gram trans fat; 14 grams monounsaturated fat; 5 grams polyunsaturated fat; 53 grams carbohydrates; 2 grams dietary fiber; 11 grams sugars; 12 grams protein; 674 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Beat the yolks with the sugar until the mixture is thickened and light lemon colored. Add the mascarpone and beat until thoroughly blended.

  2. Step 2

    Whip the cream and fold the cheese mixture into it.

  3. Step 3

    Dip the ladyfingers in the espresso and arrange them on a serving dish measuring about 9½ by 13½ by 2 inches. Pour in the cheese and cream mixture and smooth over the top.

  4. Step 4

    Put the cocoa in a small sieve and dust the top of the dessert evenly. Refrigerate.

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Ratings

5 out of 5
715 user ratings
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Comments

Lea

I’ve made this several times and here are some tips: - Really wisk the sugar and egg yolks- it was about 3-5 minutes for me. It grew to almost double - whip the cream to stiff peaks - marscapone is only accesible to me in 1 cup or 8oz increments so I either use sour cream or cream cheese -use a smaller container than you think you need, I’d rather left over in a bowl to eat later than an empty container - dust the bottom with chocolate powder too :)

Kathleen Marra

I've made this exactly as written 3 times in the past three weeks. Need I say more?

Ellie

Made this exactly as listed and my family really enjoyed it!
Super easy to make! And, I made my own lady fingers:)

K

It says 6-9 “double” lady finger. Does that mean 18 lady fingers or 6 dozen lady fingers?

erin anderson

I made this today for a friend, so used a disposable 8x8 cake pan and used an entire package of 200g or 7.05 oz lady fingers with two cookies left over. I sprinkled cocoa on the bottom of the cake pan. I added 2tbs of cognac to each cup of espresso that I made with my moka pot. I added one layer of cookie and half the cheese and cream mixture, another layer of cookies and the remaining cream. I whipped the eggs and sugar in my stand mixer for at least 5 mins where they became thick and glossy, at least doubling in size. I whipped the cream in my blender and folded it into the cream and egg yolk mixture. You need to refrigerate at least 4 hours or overnight. It’s the perfect amount of sweetness. Perfection!

Observer

Can I skip the cream and beat the egg whites?

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