tiramisu

a friend of mine once claimed that tiramisu is the best dessert of all time. I can’t say that I disagree. it is an all time favorite of mine, enjoyed year round. it’s rich enough to feel fancy but humble enough to be served at any occasion. I even know people that don’t like coffee that love the stuff. I especially like it in the summer, a break from ripe fruit and ice cream of all kinds. it does require a few components but is absolutely worth it!

notes: I’ve made this recipe with mascarpone cheese only, but have edited it to add in some heavy cream for airiness. it creates a nice light texture. I also opted to use cold brew coffee because it was already in my fridge, but you can use any brewed coffee or espresso. since people usually eat tiramisu for dessert, you could even go the decaf route if you’re caffeine sensitive. last thing: I prefer the taste of marsala wine for the alcohol portion, but I have seen people use dark rum as well.

tiramisu

yield: 6-8 portions

sponge cake
4 eggs, separated
¾ cup (150g) sugar, divided (1/4 + 1/2)
½ (60 g) cup flour
2 Tb. (30 g) tapioca starch (or ¼ cup corn starch)
pinch of salt

Preheat the oven to 350F. Line an 11x17” sheet pan with parchment. Set aside

In a small bowl, whisk together the flour, tapioca starch and salt. Set aside.

In a stand mixer or with a hand mixer, whip the 4 egg whites on low speed until frothy. Add the ¼ cup of sugar in a slow stream while the mixer is running, then turn the mixer up to medium speed until a stiff meringue forms. It should be glossy and have stiff peaks when the whisk is removed. Transfer the mix to a small bowl and chill.

In the same bowl you beat the whites in (no need to clean it), add the 4 yolks, ½ cup of sugar, and pinch of salt. Beat on medium until very pale yellow and ribbony. Fold the chilled meringue into the yolk mixture in a few additions. You can leave some lumps in the mix.

Sprinkle the flour mixture over the surface of the folded egg mixture and gently fold the dry ingredients into the wet until no dry spots remain. A gentle but intentional hand is key here- be sure to target floury areas in the mix so you aren’t over mixing. 

Pour the batter onto the parchment-lined baking sheet. Spread evenly to the edges of the pan with an offset spatula. Bake in the preheated oven for about 10 minutes, or until light golden brown on top, with a little give/sponginess to the touch but your finger doesn’t sink into the cake. I like to rotate my pan after 5 minutes to ensure an even bake- lots of ovens have ‘hot spots’ which bake more quickly in some areas. Remove from the oven and cool completely. 

filling
4 egg yolks
½ cup (100 g) sugar
2 Tb. (30 g) marsala wine
pinch of salt
dash of vanilla extract
-
1 cup (227 g) heavy cream, divided (1/2 cup + 1/2 cup)
8 oz. (227 g) mascarpone cheese, room temperature
2 Tb. (30 g) strong coffee, room temperature

Over an already simmering pot of water, add all of the ingredients to a stainless steel bowl and place on top. With a hand mixer (or by hand) whisk constantly for 6-8 minutes, until the mixture has thickened and about tripled in volume. It should be pale yellow in color, similar to the yolk mixture in the sponge cake. Set aside to cool slightly.

After the mix has cooled, add ½ cup of the heavy cream to the egg mixture, whipping with the hand mixer for a few minutes until well incorporated. It won’t fluff up like whipped cream; that’s okay. Next, stir the mascarpone in its container for a minute to loosen it up, and add it to the egg mixture with a spatula. You may need to break up the lumps a bit with the back of your spatula. This is where making sure it’s room temperature helps a lot. 

In a separate bowl, whip the other ½ cup of heavy cream until nicely thickened but not separated. It should look smooth and velvety. Be careful because you can over whip heavy cream very easily. Fold the whipped cream and 2 Tb. coffee into the egg mixture. When it looks homogenous and smooth, set aside. 

coffee soak
3 Tb. (45 ml) strong coffee, room temperature
3 Tb. (45 ml) marsala wine

In a small bowl, combine the coffee and marsala. Set aside.

assembly

I used a Le Creuset oval dish for my tiramisu, but whatever shallow serving dish you’d like to use is fine. I traced the outline of my dish onto the sponge cake and cut two layers out. Scraps can be snacked on.

Place the first layer of cut out sponge cake into your dish. With a pastry brush, apply the liquid evenly over the cake layer. Don’t go too overboard here- you want the cake to have a bit of soak, but not soggy. No one likes a soggy bottom. You may not end up using all of the soak, and that’s okay. Since the cake is fresh, it doesn’t need to be drowned like store-bought ladyfingers. Next, pour half of the cream filling over the sponge and spread evenly. Repeat this process one more time, using the second cake layer, soak and the remaining cream. To finish, dust cocoa powder/grated chocolate over the top of the cream layer. Refrigerate for at least 4-6 hours (you can gently touch the top to see if it has firmed up enough), preferably overnight. Tiramisu is best eaten fresh but can be enjoyed for up to 3 days.