Tiramisu
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Originally proposed by Alice on Feb 18, 2026
Source: Wikimedia
Tiramisu is an Italian dessert made with coffee-soaked ladyfingers covered with a cream of egg yolks, sugar, mascarpone, and cocoa powder. The dessert originated in northeastern Italy, and modern versions were popularized in restaurants from the late 1960s onward. Since then, tiramisu has become one of the most internationally recognised Italian desserts and has inspired many variations in home and professional cooking. The name comes from the Italian tirami su, meaning 'pick me up' or 'cheer me up'.
Source: Wikipedia (Tiramisu)
The balance of coffee bitterness and creamy sweetness depends on controlled soaking and chilling.
Classic tiramisu with mascarpone, espresso, and cocoa.
Ingredients
- 6 large egg yolks
- 3/4 cup (150g) granulated sugar
- 16 oz (450g) mascarpone, room temperature
- 1 cup (240ml) heavy cream, cold
- 24 to 30 ladyfingers
- 1 1/2 cups very strong espresso, cooled
- 2 tbsp unsweetened cocoa powder, for dusting
Method
- Whisk yolks and sugar over a barely simmering water bath until pale, thick, and warm to the touch.
- Take off heat and fold in mascarpone until the mixture is fully smooth with no lumps.
- Whip cold cream to soft peaks and fold it gently into the mascarpone base in two additions.
- Dip ladyfingers briefly in cooled espresso and layer with cream in a 9x9-inch dish; repeat for a second layer.
- Cover and refrigerate at least 6 hours, then dust generously with cocoa right before serving.
Why These Techniques Work
Browse techniquesBrief soaking
Why it works: Short immersion hydrates without structural collapse.
Why this recipe uses it: Ladyfingers keep clean layers while carrying coffee flavor.
Temperature control before and during bake
Why it works: Consistent dough and oven temperature regulates steam release, set rate, and browning kinetics.
Why this recipe uses it: This recipe depends on crisp structure and even doneness rather than uneven browning.
Recipe facts
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