Tirami Su (Jon Rowe)
This authentic Tiramisu delivers a perfect balance of bitter coffee and sweet, creamy mascarpone. The key is using high-quality Savoiardi biscuits that soak up the espresso-liqueur mixture without falling apart, creating a tender, cake-like texture. The mascarpone filling is light yet luxurious, enriched with egg yolk and vanilla for depth. Finished with a dusting of unsweetened cocoa powder, it offers a beautiful contrast in color and flavor. This elegant yet simple dessert is perfect for romantic dinners, special celebrations, or as a sophisticated end to a hearty meal. It tastes even better the next day, allowing the flavors to meld beautifully in the refrigerator.
Description
This authentic Tiramisu delivers a perfect balance of bitter coffee and sweet, creamy mascarpone. The key is using high-quality Savoiardi biscuits that soak up the espresso-liqueur mixture without falling apart, creating a tender, cake-like texture. The mascarpone filling is light yet luxurious, enriched with egg yolk and vanilla for depth. Finished with a dusting of unsweetened cocoa powder, it offers a beautiful contrast in color and flavor. This elegant yet simple dessert is perfect for romantic dinners, special celebrations, or as a sophisticated end to a hearty meal. It tastes even better the next day, allowing the flavors to meld beautifully in the refrigerator.
Ingredients
- 1 egg yolk
- 1 tbs sugar
- 1 tsp vanilla sugar --- or 2 drops vanilla essence
- 250g (9oz) mascarpone cheese --- or use cream cheese
- 170ml (3/4 cup) strong black coffee
- 1 tbs coffee liqueur
- 12 Savoiardi biscuits --- or thin trifle sponges
- 1-2 tbs unsweetened cocoa powder
Directions
- 1 Beat the egg yolk, sugar, and vanilla sugar (or essence) in a bowl until the mixture becomes pale, thick, and creamy.
- 2
Add the mascarpone cheese to the egg mixture and fold gently until fully combined and smooth, creating a rich cream.- 3
In a shallow dish, combine the strong black coffee and coffee liqueur.- 4
Quickly dip each Savoiardi biscuit into the coffee mixture for about one second on each side. Ensure they are moist but still firm enough to hold their shape.- 5
Spread a generous layer of the mascarpone cream over the biscuits.- 6
Repeat the layers, ending with a final layer of mascarpone cream on top.- 7
Sift unsweetened cocoa powder evenly over the top of each dessert.- 8
Refrigerate for at least 1 hour to allow the flavors to meld and the dessert to set before serving.NoteFor food safety, you may substitute the raw egg yolk with pasteurized egg yolks or omit it entirely for a simpler, though slightly less rich, cream.
Ensure the coffee is cooled to room temperature before dipping the biscuits to prevent them from becoming too soggy too quickly.
This dessert improves in flavor after resting overnight in the refrigerator.
Store covered in the refrigerator for up to 3 days.
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