This classic Italian tiramisù recipe is easy to make, it’s made with cooked (instead of raw) eggs, and it’s just as indulgent and delicious as ever.
- 8 large egg yolks
- 2/3 cup granulated sugar
- 1/2 cup dry marsala*, divided
- 1 pound (16 ounces) mascarpone cheese
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine sea salt
- 1 1/2 cups heavy cream
- 1 1/2 cups espresso (or very strong coffee*)
- 36 to 42 crisp Italian ladyfingers (one 14-ounce package*)
- unsweetened cocoa powder
- Make the zabaglione. Heat 1 inch of water in a large saucepan over medium heat until simmering. Combine the egg yolks, sugar and 1/4 cup of the dry marsala in a metal (or heat-proof glass) mixing bowl, and set it atop the saucepan. Using a whisk (or a hand mixer on low speed), whisk the mixture constantly for 5 to 7 minutes until it has turned a pale yellow color and nearly tripled in volume. Remove from heat and transfer the mixture to the refrigerator briefly to cool while you continue on with Steps 2 and 3.
- Whisk the mascarpone mixture. Combine the mascarpone, vanilla extract and sea salt in a large mixing bowl. Use a hand mixer (or a stand mixer) to beat the mixture on medium speed for 1 minute or until smooth. Transfer mascarpone mixture to a clean bowl and set aside.
- Whip the cream. Add the heavy cream to the same large mixing bowl and beat using a handheld mixer (or stand mixer) on medium-high speed until stiff peaks form.
- Combine the filling. Use a rubber spatula to gently fold the mascarpone mixture into the whipped cream until it is mostly combined. Then gradually fold in the zabaglione mixture until combined. Set aside.
- Make the espresso mixture. Stir together the espresso and remaining 1/4 cup of marsala in a small bowl.
- Assemble the tiramisu. One at a time, dip the ladyfingers (very quickly!) into the espresso so that both sides are coated, then arrange the lady fingers in an even layer covering the bottom of a 9×13-inch baking dish. Once the layer is complete, use a spoon (or an offset spatula) to spread half of the creamy filling mixture evenly on top of the ladyfingers. Repeat with a second layer of the espresso-dipped ladyfingers, followed by a second layer of the creamy filling.
- Chill. Cover and refrigerate the tiramisù for at least 4 to 6 hours, or until chilled.
- Serve. Use a fine-mesh strainer to dust the top of the tiramisù evenly with a layer of cocoa powder. Then slice, serve and enjoy! Leftovers can be covered and refrigerated for up to 3 days.
Total time: The total (prep) time listed in the recipe above does not include 4 hours of chill time.
Alcohol options: Feel free to use rum, cognac, brandy, kahlua, or any other liqueur you prefer in place of the dry marsala. Or, you can omit the alcohol entirely.
Espresso options: You can either brew your own espresso, brew a very strong batch of coffee, or add water to espresso powder for this recipe. Feel free to use decaf if you prefer.
Number of ladyfingers: The exact number of ladyfingers that you need will depend on the size/shape of your pan. Basically, just try to fit as many as you can into a single layer. It’s ok if there are some small gaps, but you can also break some of the ladyfingers in half if needed to fill in any big gaps.
Gluten-free option: Use gluten-free ladyfingers.