Classic Italian Tiramisu (Cooked Zabaglione Method)

Instructions

1. 1

   Brew strong espresso and leave to cool to room temperature. Stir in the Marsala or rum (if using). Pour into a shallow bowl so ladyfingers can be dipped quickly.

2. 2

   Set up a bain-marie: bring a pan with an inch or two of simmering water to a gentle simmer (not rolling). In a heatproof bowl that sits over but not touching the water, whisk the egg yolks and 100g caster sugar until combined.

3. 3

   Place the bowl over the pan and whisk continuously until the yolk-sugar mixture becomes pale, thick and ribbons when the whisk is lifted. This usually takes 8–12 minutes. (If you have a probe, heat the mixture to 71°C / 160°F to pasteurise.) Remove from heat and let it cool for 5 minutes.

4. 4

   In a separate bowl, blot the mascarpone with a spatula to soften slightly, then fold the warm (not hot) zabaglione into the mascarpone with the vanilla until smooth and lump-free. Do not over-whisk — a few small air pockets are fine.

5. 5

   In a clean bowl, whisk the egg whites with a pinch of salt until frothy. Gradually add 30g sugar and whisk to glossy soft peaks (about 3–4 minutes with an electric whisk).

6. 6

   Fold one-third of the whipped whites into the mascarpone mixture briskly to loosen it, then gently fold in the remaining whites in two additions using a figure-8 motion. Keep as much air as possible.

7. 7

   Quickly dip each ladyfinger into the cooled coffee for 1–2 seconds (don’t soak). Line the base of a 20 x 20 cm (or similar) dish with a single layer of dipped ladyfingers, breaking any to fit neat edges.

8. 8

   Spread half the mascarpone mixture over the first layer of ladyfingers in an even layer (use an offset spatula). Repeat with a second layer of dipped ladyfingers and top with the remaining mascarpone mixture, smoothing the surface.

9. 9

   Cover with clingfilm and chill in the fridge for at least 4 hours, preferably 8–12 hours or overnight. This lets the flavours meld and the texture set.

10. 10

    Just before serving, dust the top generously with unsweetened cocoa powder through a fine sieve and scatter chocolate shavings if using.

Tips

• Use strong, freshly brewed espresso (or cold-brew concentrate) for the best coffee flavour—instant will work but tastes flatter.
• Test-dip one ladyfinger to decide the exact dunk time: 1–2 seconds usually, but biscuits vary. They should be damp, not collapsing.
• If you don’t want to cook eggs, substitute a stabilised whipped cream mixture (300ml double cream whipped to soft peaks and folded into 400g mascarpone) — honesty: a slightly lighter but less authentic texture.
• Make ahead: prepare the tiramisu 8–24 hours before serving. Store covered in the fridge; the cocoa is best dusted just before serving.
• If the zabaglione begins to curdle while cooking, remove from heat and whisk vigorously off the bain-marie to smooth it. If it’s completely scrambled, start again—this is why gentle heat and constant whisking are critical.

Substitutions

• Marsala or dark rum → extra 45ml cooled espresso or 45ml brandy

  Stays close

• savoiardi (ladyfingers) → thin slices of sponge cake or genoise

  Noticeably different

• mascarpone → 300g full-fat cream cheese + 200ml double cream (whip cream to soft peaks and fold in)

  Noticeably different

• raw eggs (zabaglione) → use pasteurised eggs or make a whipped-cream-based filling as described in tips

  Stays close

Nutrition

Per serving · estimated

481

Calories

8 g

Protein

39 g

Carbs

31 g

Fat

2 g

Fibre

23 g

Sugar

110 mg

Sodium

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