Italian · Dessert
Coffee Mascarpone Cream Dessert
Tiramisu
Italian classic, coffee-soaked savoiardi layered with mascarpone and egg yolk cream, dusted with bitter cocoa.
$
20 minsPrep
0 minsCook
4 hrs 20 minsTotal
EasyLevel
Nutrition per serving
412Calories
8gProtein
22gFat
41gCarbs
28gSugar
1gFiber
85mgSodium
156mgChol
Goes well with
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Instructions
1
Prep
Separate 2 large eggs, keeping yolks and whites very fresh and in separate bowls. Measure 50g caster sugar, 240g mascarpone at room temperature, 160ml cooled espresso, 2 tsp marsala wine, 12 savoiardi, 2 tsp cocoa powder, and 10g dark chocolate. Have a shallow bowl, two glasses or ramekins (250ml each), and fine sieve ready.
2
Build 1
Whisk egg yolks and caster sugar with an electric whisk on medium speed for 3 minutes until very pale, thick, and tripled in volume. Add mascarpone and whisk on low speed 30 seconds until smooth and fully combined. Do not overwhip.
3
Build 2
In a clean bowl, whisk egg whites on medium-high speed to firm peaks, about 2–3 minutes. Fold gently into mascarpone mixture in two additions with a spatula until fully incorporated and airy, about 1 minute total.
4
Build 3
Combine cooled espresso and marsala wine in a shallow bowl. Dip each savoiardi briefly, 1 second per side, ensuring they soak but do not fall apart. Layer 3 dipped savoiardi in the base of each glass, breaking to fit. Spread half the mascarpone cream over evenly in each glass.
5
Rest
Repeat with remaining savoiardi and cream in each glass, smoothing the tops. Cover and refrigerate at least 4 hours, ideally overnight, until firm and set.
6
Plate
Remove from refrigerator. Dust the surface of each tiramisu generously with cocoa powder through a fine sieve and grate dark chocolate over the tops. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 2 large eggs, separated
- 50g (1.8 oz) caster sugar
- 240g (8.5 oz) mascarpone
- 160ml (2/3 cup) strong brewed espresso
- 2 tsp marsala wine
- 12 savoiardi
- 2 tsp cocoa powder
- 10g (0.4 oz) dark chocolate