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tiramisu slice

TIRAMISU

There’s a reason tiramisu has become such a beloved classic. Layers of coffee-soaked ladyfingers, silky mascarpone cream, and cocoa come together in a dessert that feels both indulgent and effortlessly elegant. For me, the key to a great tiramisu is in the ladyfingers: they should be lightly soaked in coffee, just enough to absorb it without becoming mushy—so every bite stays soft, creamy, and beautifully structured. This is the dessert my family and friends request for just about every gathering, and after one bite, it’s easy to see why. Simple, elegant, and always a crowd favorite, it’s a recipe I come back to time and time again.
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Ingredients
  

  • 5 egg yolks
  • 125 g sugar
  • 400 mL cream
  • 450 g mascarpone
  • ≈ 500mL water
  • 5-6 tbsp espresso powder
  • 48 ladyfingers
  • cacao powder, for dusting

Method
 

  1. In a heatproof bowl, whisk together the egg yolks and sugar.
  2. Place the bowl over a pot of simmering (not boiling) water (double boiler method).
  3. Continuously whisk for 5 minutes until the mixture is pale, thickened, and reaches a ribbon-like consistency. Remove from heat and let it cool completely.
  4. Once the egg mixture has cooled, mix in the mascarpone until smooth and fully incorporated. Cover and refrigerate while preparing the cream.
  5. In a large bowl, whip the heavy cream to stiff peaks.
  6. Gently fold the mascarpone mixture into the whipped cream in 2 additions, being careful not to deflate the mixture. Refrigerate for 20 minutes.
  7. Mix water and espresso powder and bring to a boil. Let it cool until warm
  8. Dip the ladyfingers into the warm coffee for 2-3 seconds (don’t oversoak) and arrange a single layer in a 9x13-inch baking dish.
  9. Spread half of the cream mixture evenly over the ladyfingers. Repeat with another layer of ladyfingers and the remaining cream.
  10. Smooth the top, cover with plastic wrap, and refrigerate overnight.
  11. Dust the top evenly with cocoa powder before serving