Italy · Europe
Tiramisu
Fold, never stir: the airy structure of tiramisu survives only under a gentle hand.
classic Italian tiramisuno-bake tiramisu
The Chemistry in This Bake
Folding whipped egg/cream mixtures together gently to keep the airy structure from collapsing.
Learn the full technique →Ingredients
- Egg yolks
- Sugar
- Mascarpone
- Heavy cream
- Savoiardi (ladyfingers)
- Espresso (cooled)
- Cocoa powder
- Marsala (optional)
Method
Whisk yolks and sugar over a bain-marie until thick and pale; cool.
Fold mascarpone into the yolk mixture gently.
Whip cream to soft peaks and fold it in with slow, broad strokes to keep the air.
Briefly dip ladyfingers in espresso and line a dish.
Layer cream and biscuits twice, finishing with cream.
Chill at least 4 hours and dust with cocoa before serving.