A recipe from Gemo
Classic Tiramisu
A chilled Italian dessert of coffee-dipped savoiardi layered with a rich mascarpone and egg-yolk cream, finished with unsweetened cocoa. This version keeps the essential coffee, mascarpone, and ladyfinger identity while using a gently warmed yolk base for safer home preparation.
Method
- 01
Brew the ground coffee with the water to make about 300 ml strong coffee. Pour it into a shallow bowl and let it cool completely so the biscuits absorb flavor without melting the cream.
- 02
Set a heatproof bowl over a saucepan of barely simmering water. Add the egg yolks from the 4 eggs and 100 g sugar, then whisk constantly for 6 to 8 minutes until the mixture is pale, thick, glossy, and warm enough to feel hot but not scrambled. Remove from the heat and cool for 5 minutes.
⏱ 8 min
- 03
Stir the 500 g cold mascarpone in a separate bowl just until smooth. Fold in the yolk mixture in two or three additions, keeping the cream thick and light and stopping as soon as no streaks remain.
- 04
Dip each ladyfinger quickly into the cooled coffee, turning once and lifting it out before it becomes soggy. Arrange half of the dipped biscuits in a snug single layer in a medium serving dish.
- 05
Spread half of the mascarpone cream evenly over the first biscuit layer. Repeat with the remaining coffee-dipped ladyfingers and finish with the remaining cream, smoothing the top.
- 06
Cover the dish and refrigerate until the biscuits soften and the layers set, at least 6 hours and preferably overnight.
⏱ 360 min
- 07
Just before serving, dust the top generously with the 15 g cocoa powder. Slice or spoon the tiramisu while still cold.
Nutrition
