Tiramisu with Mascarpone and Coffee
Coffee-dipped ladyfingers are layered with mascarpone cream and a cocoa finish.
This tiramisu layers coffee-dipped ladyfingers with mascarpone cream and cocoa. The original method uses uncooked eggs; here the yolks are gently heated with sugar, and whipped cream replaces raw whites for a safer, stable filling. Dip each biscuit briefly so the layers hold their shape, then chill the dessert thoroughly before slicing. Brew strong coffee and cool completely; stir in amaretto if using. Whisk yolks and sugar in a heatproof bowl over gently simmering water until thick and 71°C (160°F), keeping the bowl above the water. Cool yolk mixture, beat in mascarpone and vanilla until smooth, then fold in whipped cream. Dip each ladyfinger briefly in coffee and arrange half in a 20-cm (8-inch) dish; spread over half the cream and repeat.
Recipe card
Tiramisu with Mascarpone and Coffee
Equipment: Mixing bowls, measuring tools and suitable baking pan or appliance
Ingredients
Instructions
Prepare coffee
Brew strong coffee and cool completely; stir in amaretto if using.
Heat yolks
Whisk yolks and sugar in a heatproof bowl over gently simmering water until thick and 71°C (160°F), keeping the bowl above the water.
Make cream
Cool yolk mixture, beat in mascarpone and vanilla until smooth, then fold in whipped cream.
Layer
Dip each ladyfinger briefly in coffee and arrange half in a 20-cm (8-inch) dish; spread over half the cream and repeat.
Chill
Cover and refrigerate at least 6 hours; dust with cocoa just before serving.
How to tell when it is ready
Cover and refrigerate at least 6 hours; dust with cocoa just before serving.
Tips
- Brew strong coffee and cool completely.
- Whisk yolks and sugar in a heatproof bowl over gently simmering water until thick and 71°C (160°F), keeping the bowl above the water.
- Cool yolk mixture, beat in mascarpone and vanilla until smooth, then fold in whipped cream.
- Dip each ladyfinger briefly in coffee and arrange half in a 20-cm (8-inch) dish.
Troubleshooting
- If biscuits become soggy, shorten each coffee dip.
- If cream is loose, chill longer before cutting.
Substitutions
- Use pasteurized egg yolks if you cannot heat shell eggs safely.
- Use strong decaf coffee instead of regular.
Variations
- Use decaffeinated coffee for an evening dessert.
- Add a thin layer of dark chocolate shavings.
Serving suggestions
- Dust with cocoa just before serving.
- Add fresh berries alongside.
- Serve cold with espresso.
- Offer small squares after a rich meal.
Make ahead
Prepare the measured ingredients in advance. Refrigerate covered and consume within 3 days; keep chilled until serving.
Storage
Refrigerate covered and consume within 3 days; keep chilled until serving.
Food safety
Use a clean thermometer to heat yolks to 71°C (160°F); keep tiramisu refrigerated because it contains dairy and eggs.
Frequently asked questions
How do I know tiramisu with mascarpone and coffee is ready?
Cover and refrigerate at least 6 hours; dust with cocoa just before serving.
How should I store tiramisu with mascarpone and coffee?
Refrigerate covered and consume within 3 days; keep chilled until serving.
Dust with cocoa just before serving. Refrigerate covered and consume within 3 days; keep chilled until serving.
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