Classic Tiramisu

Prep time 30 minutes, plus 8 hours chilling Servings 8

Classic tiramisu needs no oven, just espresso-soaked ladyfingers, whipped mascarpone, and a few hours of patience in the fridge. Polifemo's golden character echoes the richness of the mascarpone, so a small pour finds its way into the mixture too.

Ingredients

2 cups strong brewed espresso, cooled
24 ladyfinger cookies
4 egg yolks
1/2 cup sugar
16 ounces mascarpone
1 tablespoon Polifemo
1 cup heavy cream, whipped
Cocoa powder, for dusting

Instructions

In a heatproof bowl, whisk the egg yolks and sugar together, then set the bowl over a pot of gently simmering water (double boiler) and whisk continuously for about 5 minutes, until pale, thick, and doubled in volume. Remove from heat and let cool slightly.
Fold the mascarpone and Polifemo into the cooled yolk mixture until smooth and no lumps remain.
Gently fold in the whipped cream in two additions, being careful not to deflate it.
Dip each ladyfinger briefly into the cooled espresso, just a second or two per side, they soak up liquid fast, and arrange a layer of half the ladyfingers in the bottom of a serving dish.
Spread half the mascarpone mixture evenly over the ladyfingers.
Repeat with a second layer of dipped ladyfingers, then top with the remaining mascarpone mixture, smoothing the top.
Dust generously with cocoa powder just before covering.
Cover and chill at least 8 hours, or overnight, before serving, dust with a final layer of cocoa right before bringing it to the table.

Nutrition

Serving size 1 slice

Calories 530

Total fat 41g

Saturated fat 25g

Cholesterol 243mg

Sodium 82mg

Carbohydrates 34g

Dietary fiber 1g

Sugars 23g

Protein 7g

Nutrition information is an estimate calculated from the ingredients listed and may vary based on the specific products used. It is not intended as medical or dietary advice.