Tiramisù - Prepare from Scratch

      Sinking a spoon into the cocoa-dusted top of tiramisù is akin to uncovering the layers of a historical site. Each layer that emerges tells a part of the story. There’s the Italian sponge cake known as ladyfingers, a zabaglione infused with marsala folded into the creamy filling, and robust espresso balancing the sweetness. These delightful components come together to create a lasting representation of a culture, place, and people.

      As a quintessential dessert incorporating various Italian techniques, tiramisù serves as an excellent entry into Italian baking. We will first guide you through the process of baking ladyfingers (or savoiardi) to clarify the technique used for this Italian sponge cake. Next, we will introduce you to making zabaglione, a slightly thick custard combined with marsala wine. Finally, we’ll demonstrate how to layer everything to create a perfect dessert.



      **Yields 12 servings**

      - ⅔ cup (160 grams) freshly brewed espresso

      - 1¼ cups (250 grams) plus 1½ tablespoons (18 grams) granulated sugar, divided

      - ⅓ cup (80 grams) sweet marsala wine

      - 2 cups (480 grams) cold heavy whipping cream

      - 2 teaspoons (8 grams) vanilla extract

      - 6 large pasteurized egg yolks (112 grams)

      - 2 (8-ounce) containers (452 grams) cold mascarpone cheese

      - Ladyfingers (recipe follows)

      - 2 tablespoons (10 grams) Dutch process cocoa powder

      - 2 ounces (57 grams) 70% cacao bittersweet chocolate

      In a medium bowl, combine the espresso and 1½ tablespoons (18 grams) of sugar, stirring until dissolved. Incorporate the wine. In the bowl of a stand mixer fitted with the whisk attachment, beat the cold cream and vanilla, beginning on the lowest speed and gradually increasing to medium-high, until stiff peaks form, about 2 minutes. Transfer the mixture to a medium bowl, cover, and chill until needed. Clean the stand mixer bowl and whisk attachment.

      In a heatproof bowl, whisk the egg yolks and the remaining 1¼ cups (250 grams) of sugar by hand. Place this bowl over a saucepan of simmering water, ensuring that it does not touch the water. Cook while whisking frequently until an instant-read thermometer reads at least 110°F (43°C) (see Note). Carefully return the bowl to the stand mixer and, using the whisk attachment, beat on medium-high until thick and at ribbon-consistency, which takes about 2 to 3 minutes. The mixture will still show texture from the sugar. Allow it to cool for 5 to 10 minutes.

      In another medium bowl, soften the mascarpone with a spatula until smooth and creamy. Fold the mascarpone into the egg yolk mixture in two additions, mixing until just combined. Gently fold in the whipped cream in two portions until combined.

      Quickly dip half of the ladyfingers in the espresso mixture (avoid soaking them) and place them in a single layer on the bottom of a 13x9-inch baking dish, aligning the long sides with the length of the pan. (If needed, trim the ladyfingers to ensure the pan’s base is fully covered.) Spoon half of the mascarpone mixture (about 4 cups or 630 grams) over the dipped ladyfingers and spread it evenly. Dip the remaining ladyfingers in the espresso mixture and layer them on top of the mascarpone layer in the dish. Finish with the remaining mascarpone mixture, smoothing it out evenly. Cover and refrigerate for 24 hours for optimal flavor and texture.

      Before serving, dust the top with cocoa powder using a fine-mesh sieve. Grate chocolate with a vegetable peeler and sprinkle it over the cocoa. Serve immediately.

      *For this recipe, BelGioioso Mascarpone Cheese was used.

      **Note:** If you’re using unpasteurized eggs or are concerned about the eggs not being fully cooked, place the egg yolks and sugar in the top of a double boiler. Cook over simmering water, whisking frequently, until an instant-read thermometer reaches 158°F (70°C). The mixture will thicken without the need for a mixer since it is whisked longer over heat. Allow it to cool for 10 to 15 minutes before usage.

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      **Ladyfingers**

      **Yields about 45 ladyfingers**

      - ⅔ cup (83 grams) unbleached cake flour

      - 2½ tablespoons (20 grams) cornstarch

      - 4 large eggs (200 grams), separated and at room temperature

      - ½ cup (100 grams) plus 2 tablespoons (24 grams) granulated sugar, divided

      - ½ teaspoon (2 grams) vanilla extract

      - 2