Classic Tiramisu — with Mascarpone, No Baking, Overnight
Yvonne Ammann VegetarianWhip 4 egg yolks with 80 g sugar until pale and thick, stir in 500 g mascarpone, fold in 4 stiffly beaten egg whites. Dip the sponge fingers only 1 second per side in cold espresso, layer with the cream, twice, chill at least 6 hours, cocoa only before serving. Dipping too long is why tiramisu turns watery.
Tiramisu is the dessert everyone likes and that has to be ready the day before — which is exactly why it is the best dessert for guests. It needs no oven, just five ingredients and a night in the fridge. What ruins it is impatience: sponge fingers dipped too long and cut too soon. Avoid both and you get the texture from the trattoria.
Ingredients
- 500 g Mascarpone
- 4 pieces Eggs (very fresh)
- 80 g Sugar
- 1 pinch Salt
- 300 g Sponge fingers
- 3 dl Espresso (strong, cold)
- 3 tbsp Amaretto (optional)
- 2 tbsp Cocoa powder
Method
- 1
Whip the yolks
Separate the eggs. Whisk the yolks with the sugar with an electric mixer for 5 minutes until pale, thick and creamy and the sugar has dissolved.
- 2
Mascarpone
Stir in the mascarpone a spoonful at a time, only until smooth — over-mixing turns it runny.
- 3
Fold in the whites
Beat the whites with the pinch of salt until stiff. Stir a third into the mascarpone cream, fold in the rest gently with a spatula. The cream should be airy and firm.
- 4
Layer
Espresso and amaretto into a deep plate. Dip the sponge fingers one at a time, 1 second per side — no longer — and lay in a dish about 20 × 30 cm. Spread half the cream over. Second layer of sponge fingers, remaining cream, smooth the top.
- 5
Chill
Cover and refrigerate at least 6 hours, ideally overnight. Dust thickly with cocoa only before serving — done earlier, the cocoa turns damp and dark.
Tips
- Without raw egg: whip 4 dl double cream stiff and mix with 500 g mascarpone and 80 g icing sugar. Less airy, but safe for pregnant women and children. Or use pasteurised eggs from Migros and Coop.
- Layered in glasses, tiramisu is portioned and looks better for guests — and the sponge fingers can be broken to fit. Same chilling time.
- Keeps three days in the fridge and improves on day two. Freezing works: in portions, thawed in the fridge — the cream stays stable.
What can I substitute?
Marsala is the Italian original. Without alcohol for children — then 1 tsp vanilla sugar in the espresso.
Filter coffee brewed strong and cooled. Hot chocolate instead of coffee is the children's tiramisu.
Sponge cake soaks faster — just brush rather than dip. Dip rusks 3 seconds; they turn softer.
Nutrition per serving
Estimated from the ingredients.
Frequently asked questions
Why does my tiramisu turn watery?
The sponge fingers sat too long in the coffee. One second per side is enough — they keep absorbing from the cream in the fridge. Second reason: mascarpone over-mixed, which makes it split. Third: not chilled enough. Six hours is the minimum.
Is raw egg in tiramisu a concern?
With very fresh eggs and refrigeration the risk is small but not zero. Pregnant women, small children and older people should use the version with cream instead of egg, or pasteurised eggs — available in the chiller at Migros and Coop.
How long does tiramisu need to chill?
At least 6 hours so the cream sets and the sponge fingers soften. Overnight is better — then it cuts into clean squares. After 2 hours it is still soup.
How much does tiramisu cost per person?
About 1.50 CHF per person for eight portions — mascarpone at about 5 CHF is the biggest item. A restaurant charges 12 CHF a slice.
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