Tiramisu: The Definitive Version
No shortcuts. No cream. Just egg yolks, mascarpone, strong espresso, and the patience to let it set properly overnight. The texture should be silky, not mousse-like. The coffee should hit first.
Ingredients
- 6 egg yolks
- 120g caster sugar
- 500g mascarpone (cold)
- 300ml strong espresso (cooled)
- 30ml dark rum or Marsala (optional)
- 200g Savoiardi (ladyfinger biscuits)
- Good quality cocoa powder for dusting
Method
- Whisk egg yolks and sugar until pale, thick, and ribbon-like — about 5 minutes.
- Fold mascarpone into yolk mixture gently. Don't beat. You want it smooth, not airy.
- Mix espresso and alcohol. Dip each ladyfinger briefly — 1 second per side. They should be soaked but not falling apart.
- Layer soaked biscuits in a dish. Cover with half the mascarpone cream. Repeat.
- Dust generously with cocoa. Refrigerate at least 6 hours, overnight is better.
Notes
The recipe uses raw egg yolks. Use the freshest eggs you can. The alcohol is optional but it tempers the sweetness. Don't skip the overnight rest — the texture is completely different after 6 hours vs 2. Dust the cocoa only right before serving so it doesn't get wet.