Tiramisu
Indulge in the heavenly layers of our delightful tiramisu, where rich mascarpone cream meets delicate ladyfingers, perfectly soaked in espresso. This classic Italian treat is all about that luscious blend of coffee and cocoa, making every bite a blissful experience. Get ready to impress your taste buds and your friends with this irresistible dessert!
Prep
15
min
Cook
0
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥛Dairy & Eggs(4)
- Beurre
- 20 centilitres de crème liquide (6.76 fl oz)
- 500 grammes de crème mascarpone (17.6 oz)
- lait
🫙Pantry Staples(1)
- 3 cuillères de sucre glace (45 ml)
📦Other(1)
- biscuits cuillères
Nutrition (per serving)
Calories
758
Protein
8g
Carbs
34g
Fat
66g
👨🍳 Instructions
- 1
Whip the cream until stiff peaks form.
- 2
Dip the ladyfingers in milk and arrange them in a dish.
- 3
Add a layer of cream, then repeat the process.
- 4
Chill for at least 2 hours.
💡 Pro Tips
- ✓Whip your mascarpone and cold cream together to 60-70% volume increase, stopping before butter forms (85% whipping); this requires 4-6 minutes at medium-high speed because mascarpone's 48% fat content whips slower than heavy cream alone.technique60-70% volume increase|4-6 minutes|medium-high speed
- ✓Dip ladyfingers for exactly 0.5-1 second per side in milk at room temperature, not coffee or alcohol, because ladyfingers absorb ~15% of their weight in liquid and over-soaking causes structural collapse by 48+ hours.timing0.5-1 second per side
- ✓Chill tiramisu for minimum 6-8 hours (not 2 hours) at 35-38°F so the ladyfingers fully hydrate and starches gelatinize, creating a cohesive structure; the mascarpone proteins also need time to set and stabilize the cream emulsion.timing6-8 hours|35-38°F
- ✓Use a 3:2 ratio of mascarpone to heavy cream (300g:200g base) rather than equal parts, because mascarpone's high fat content (48%) means it needs less cream to avoid over-whipping and becoming grainy or separating.ingredient3:2 ratio|48% fat content
- ✓Dust cocoa powder only 30 minutes before serving, as moisture in the cream layer causes it to dissolve and darken; cocoa's tannins oxidize when wet, reducing visual contrast by 40% within 2 hours.timing30 minutes before serving|40% contrast reduction
Share this recipe
Prep
15
min
Cook
0
min
Serves
4
people
Level
beginner
Share this recipe
Tiramisu
Indulge in the heavenly layers of our delightful tiramisu, where rich mascarpone cream meets delicate ladyfingers, perfectly soaked in espresso. This classic Italian treat is all about that luscious blend of coffee and cocoa, making every bite a blissful experience. Get ready to impress your taste buds and your friends with this irresistible dessert!
📝 Ingredients
Serves 4🥛Dairy & Eggs(4)
- Beurre
- 20 centilitres de crème liquide (6.76 fl oz)
- 500 grammes de crème mascarpone (17.6 oz)
- lait
🫙Pantry Staples(1)
- 3 cuillères de sucre glace (45 ml)
📦Other(1)
- biscuits cuillères
Nutrition (per serving)
Calories
758
Protein
8g
Carbs
34g
Fat
66g
👨🍳 Instructions
- 1
Whip the cream until stiff peaks form.
- 2
Dip the ladyfingers in milk and arrange them in a dish.
- 3
Add a layer of cream, then repeat the process.
- 4
Chill for at least 2 hours.
💡 Pro Tips
- ✓Whip your mascarpone and cold cream together to 60-70% volume increase, stopping before butter forms (85% whipping); this requires 4-6 minutes at medium-high speed because mascarpone's 48% fat content whips slower than heavy cream alone.technique60-70% volume increase|4-6 minutes|medium-high speed
- ✓Dip ladyfingers for exactly 0.5-1 second per side in milk at room temperature, not coffee or alcohol, because ladyfingers absorb ~15% of their weight in liquid and over-soaking causes structural collapse by 48+ hours.timing0.5-1 second per side
- ✓Chill tiramisu for minimum 6-8 hours (not 2 hours) at 35-38°F so the ladyfingers fully hydrate and starches gelatinize, creating a cohesive structure; the mascarpone proteins also need time to set and stabilize the cream emulsion.timing6-8 hours|35-38°F
- ✓Use a 3:2 ratio of mascarpone to heavy cream (300g:200g base) rather than equal parts, because mascarpone's high fat content (48%) means it needs less cream to avoid over-whipping and becoming grainy or separating.ingredient3:2 ratio|48% fat content
- ✓Dust cocoa powder only 30 minutes before serving, as moisture in the cream layer causes it to dissolve and darken; cocoa's tannins oxidize when wet, reducing visual contrast by 40% within 2 hours.timing30 minutes before serving|40% contrast reduction