Coffee Mascarpone Cream Dessert — Tiramisu
Italian classic, coffee-soaked savoiardi layered with mascarpone and egg yolk cream, dusted with bitter cocoa.
Italian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
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.
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.
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.
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.
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.
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.