Italian · Free recipe
Espresso Tiramisu
Crisp ladyfingers take a quick dip in strong espresso, then settle between layers of airy mascarpone cream lightened with whipped egg whites. An overnight rest lets everything meld into soft, coffee-soaked strata with a bitter cocoa top that cuts through the richness.
- Prep
- 40 min
- Cook
- 5 min
- Total
- 45 min
- Serves
- 9
- Level
- Medium
Method
-
Combine the egg yolks and 1/3 cup sugar in a heatproof bowl set over barely simmering water and whisk constantly for 4 to 5 minutes, until the mixture is pale, thick, and registers 160F.
-
Take the bowl off the heat, let it cool for 5 minutes, then beat in the mascarpone and vanilla just until smooth; overbeating can make mascarpone grainy.
-
In a separate bowl, whip the cream to soft peaks and fold it into the mascarpone mixture.
-
Using clean beaters, whip the egg whites with the salt until foamy, add the remaining sugar gradually, and beat to glossy medium peaks, then fold them into the cream in two additions.
-
Stir the liqueur into the cooled espresso in a shallow dish, then dip each ladyfinger for about 1 second per side and lay them snugly in an 8-inch square dish.
-
Spread half the mascarpone cream over the ladyfingers, add a second layer of dipped cookies, and finish with the remaining cream, smoothing the top.
-
Cover and refrigerate for at least 6 hours or overnight, then sift cocoa over the top just before serving.
Zest note from the test kitchen
Count the dip rather than eyeballing it; ladyfingers keep drinking espresso in the fridge, and anything longer than a quick second turns the bottom layer soggy.
