Now I’m sure we all know what tiramisu is but those who don’t – it’s a classic Italian dessert of luscious mascarpone cream layered in between coffee-soaked sponge fingers. It’s sweet, creamy and perfect for coffee lovers.

Creating the perfect tiramisu is an art of balance. This beloved Italian dessert transforms simple ingredients into something magical through careful layering and precise timing. The combination of silky mascarpone cream and coffee-soaked ladyfingers creates a dessert that’s simultaneously light and decadent.

Why This Recipe Works

After extensive testing, I’ve discovered that keeping the cream mixture light and airy (without meringue) creates the silkiest texture, while carefully controlling the coffee soaking ensures perfect consistency in every bite. The optional addition of coffee liqueur adds complexity without overwhelming the delicate mascarpone flavor.

Understanding Key Components

1. The cream: it’s a mascarpone cheese based cream and there is no substitute for the mascarpone, you must use it for the distinct tiramisu flavour!
   • Mascarpone cheese is an Italian acid-set cream cheese. It’s richer in flavour but not as tangy as normal cream cheese. It cannot be substituted!
   • The egg yolks must be thoroughly whipped with sugar until they double in volume, creating a pale and fluffy base.
   • Room temperature mascarpone ensures smooth incorporation and prevents lumps in the final mixture
   • Properly whipped cream should reach soft peaks before being gently folded in. The absence of meringue results in a smoother, more luxurious texture in my opinion.
2. Sponge fingers: you can find these pre-made at supermarkets – they are also known as “lady fingers”, usually in the biscuit aisle. They are coated in sugar which makes them quite sweet hence we will be using minimal sugar in the cream mixture.
3. Coffee: Strong coffee creates the foundational flavor that tiramisu is known for. I prefer a strong espresso for this recipe. The soaking technique requires careful timing to prevent soggy or dry spots. Temperature of the coffee affects absorption rate, so let it cool slightly.
4. Alcohol: for adults, this is where you can add your bit of fun – alcohol! Any coffee-liquer will do and you can make it as strong as you want. I used Kahlua but Baileys or marsala is also nice. You can also omit if you don’t consume alcohol.

Professional Tips

The success of your tiramisu largely depends on proper cream preparation:

• Allow mascarpone to reach room temperature for smooth blending
• Beat egg yolks until they truly double in volume for proper structure
• Fold ingredients together gently to maintain the air incorporated
• Watch carefully for proper whipped cream consistency. We don’t want super stiff peaks as it will become a bit lumpy. A nice medium peak is perfect!

Proper assembly techniques ensure beautiful presentation:

• Dip ladyfingers quickly to prevent oversaturation
• Create even layers for both visual appeal and texture
• Spread cream carefully to avoid disturbing the soaked ladyfingers
• Ensure proper chilling time for clean slices

Storage and Serving

Proper storage ensures the best possible result:

• Allow minimum 4 hours for setting, but overnight is ideal
• Keep well-covered to prevent absorption of refrigerator odors
• Enjoys peak freshness within 3 days
• Store in the back of the refrigerator where temperature is most stable

Serving Tips

Presentation makes a difference in the final experience:

• Add the cocoa powder dusting just before serving for best appearance. You could also add chocolate shavings if you’d like.
• Use a sharp, clean knife for each cut to ensure beautiful portions
• Present on chilled plates for optimal temperature maintenance (optional)

Ingredients

4 egg yolks
1/4 cup sugar
500g mascarpone cheese
500ml heavy cream

Lady fingers
Coffee
Coffee liquer (Marsala, Baileys or Kahlua), optional
Cocoa powder

Method (9x9inch pan – 24x24cm)

1. In a bowl, whisk together your egg yolks and sugar until doubled in size, light and fluffy. Fold in the mascarpone cheese.
2. In a separate bowl, whip up your cream. Fold the whipped cream into the mascarpone mixture and set aside.
3. Make your coffee mixture but creating a mixture of coffee and coffee liquer. I used around 2 cups of coffee with 2 shots of liquer but you can adjust the ratio to your desired taste and how strong you want your liquer to be. Omit the alcohol if you can’t drink.
4. One at a time, dip the lady fingers into the coffee mixture and line them on the bottom of your dish. Pour half of your cream mixture into the dish and spread it out evenly.
5. Repeat with another layer of lady fingers and finally the remaining cream. Set in the fridge for at least 4 hours. Once ready to serve, dust generously with cocoa powder.