Tiramisu

Serves 1
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Directions

  1. 1Separate six eggs.
  2. 2Separate six eggs.
  3. 3Separate six eggs.
  4. 4Beat the yolks together with 60 grams of sugar and one teaspoon of vanilla extract on high speed until it reaches the ribbon stage.
  5. 5Beat the yolks together with 60 grams of sugar and one teaspoon of vanilla extract on high speed until it reaches the ribbon stage.
  6. 6Beat the yolks together with 60 grams of sugar and one teaspoon of vanilla extract on high speed until it reaches the ribbon stage.
  7. 7Drizzle a full figure of eight into the batter before it loses shape, scrape this out and set it aside in a large bowl.
  8. 8Drizzle a full figure of eight into the batter before it loses shape, scrape this out and set it aside in a large bowl.
  9. 9Drizzle a full figure of eight into the batter before it loses shape, scrape this out and set it aside in a large bowl.
  10. 10Clean the bowl completely.
  11. 11Clean the bowl completely.
  12. 12Clean the bowl completely.
  13. 13Beat those remaining egg whites until they're nice and frothy about 30 seconds on high speed, then slowly streaming in 120 grams of granulated sugar while the mixer runs.
  14. 14Beat those remaining egg whites until they're nice and frothy about 30 seconds on high speed, then slowly streaming in 120 grams of granulated sugar while the mixer runs.
  15. 15Beat those remaining egg whites until they're nice and frothy about 30 seconds on high speed, then slowly streaming in 120 grams of granulated sugar while the mixer runs.
  16. 16Stop as soon as it hits stiff peaks and not a moment later.
  17. 17Stop as soon as it hits stiff peaks and not a moment later.
  18. 18Stop as soon as it hits stiff peaks and not a moment later.
  19. 19Add a third of our beaten egg whites to the egg yolks, gently folding together until combined but still streaky, then we're adding the remainder of the egg whites and even more gently folding together until again, just streaky.
  20. 20Add a third of our beaten egg whites to the egg yolks, gently folding together until combined but still streaky, then we're adding the remainder of the egg whites and even more gently folding together until again, just streaky.
  21. 21Add a third of our beaten egg whites to the egg yolks, gently folding together until combined but still streaky, then we're adding the remainder of the egg whites and even more gently folding together until again, just streaky.
  22. 22Sift in 170 grams of cake flour and half teaspoon of kosher salt, folding that into the mixture even more gently than previously thought possible.
  23. 23Sift in 170 grams of cake flour and half teaspoon of kosher salt, folding that into the mixture even more gently than previously thought possible.
  24. 24Sift in 170 grams of cake flour and half teaspoon of kosher salt, folding that into the mixture even more gently than previously thought possible.
  25. 25Transfer to a piping bag with a wide round tip.
  26. 26Transfer to a piping bag with a wide round tip.
  27. 27Transfer to a piping bag with a wide round tip.
  28. 28Line a rim baking sheet with parchment paper secure in place with non stick spray.
  29. 29Line a rim baking sheet with parchment paper secure in place with non stick spray.
  30. 30Line a rim baking sheet with parchment paper secure in place with non stick spray.
  31. 31Commence to piping just enough batter to fill a half sheet.
  32. 32Commence to piping just enough batter to fill a half sheet.
  33. 33Commence to piping just enough batter to fill a half sheet.
  34. 34Dusting the fingers down with a freshly fallen snow's worth of powdered sugar.
  35. 35Dusting the fingers down with a freshly fallen snow's worth of powdered sugar.
  36. 36Dusting the fingers down with a freshly fallen snow's worth of powdered sugar.
  37. 37Place it into a 375 degree Fahrenheit oven preferably with convection for about 10 to 12 minutes until it's set, lightly browned and the edges are starting to pull away from the sides of the pan.
  38. 38Place it into a 375 degree Fahrenheit oven preferably with convection for about 10 to 12 minutes until it's set, lightly browned and the edges are starting to pull away from the sides of the pan.
  39. 39Place it into a 375 degree Fahrenheit oven preferably with convection for about 10 to 12 minutes until it's set, lightly browned and the edges are starting to pull away from the sides of the pan.
  40. 40Make the mascarpone cream repeating the exact same process with the eggs and egg whites.
  41. 41Make the mascarpone cream repeating the exact same process with the eggs and egg whites.
  42. 42Make the mascarpone cream repeating the exact same process with the eggs and egg whites.
  43. 43Gently fold the egg yolks together with 450 grams of room temperature mascarpone cheese.
  44. 44Gently fold the egg yolks together with 450 grams of room temperature mascarpone cheese.
  45. 45Gently fold the egg yolks together with 450 grams of room temperature mascarpone cheese.
  46. 46Add a third of the egg yolks and folding gently to combine before adding the remainder.
  47. 47Add a third of the egg yolks and folding gently to combine before adding the remainder.
  48. 48Add a third of the egg yolks and folding gently to combine before adding the remainder.
  49. 49Gently fold 1 cup of heavy cream to a state of whipped creamedness.
  50. 50Gently fold 1 cup of heavy cream to a state of whipped creamedness.
  51. 51Gently fold 1 cup of heavy cream to a state of whipped creamedness.
  52. 52Excise the Ladyfingers from their baking vessel invert onto another sheet pan.
  53. 53Excise the Ladyfingers from their baking vessel invert onto another sheet pan.
  54. 54Excise the Ladyfingers from their baking vessel invert onto another sheet pan.
  55. 55Cut directly down the center.
  56. 56Cut directly down the center.
  57. 57Cut directly down the center.
  58. 58Put a little bit of the mascarpone cream, placing down our first layer saturating it with coffee allow to cool to room temperature.
  59. 59Put a little bit of the mascarpone cream, placing down our first layer saturating it with coffee allow to cool to room temperature.
  60. 60Put a little bit of the mascarpone cream, placing down our first layer saturating it with coffee allow to cool to room temperature.
  61. 61Use a pastry brush to translate that coffee into the ladyfingers.
  62. 62Use a pastry brush to translate that coffee into the ladyfingers.
  63. 63Use a pastry brush to translate that coffee into the ladyfingers.
  64. 64Top the first layer with a little less than half of our mascarpone cream, spreading that out nice and even topping with the second layer of Ladyfingers and repeating the coffee saturation process almost a cup total of coffee went into my layers of Ladyfingers.
  65. 65Top the first layer with a little less than half of our mascarpone cream, spreading that out nice and even topping with the second layer of Ladyfingers and repeating the coffee saturation process almost a cup total of coffee went into my layers of Ladyfingers.
  66. 66Top the first layer with a little less than half of our mascarpone cream, spreading that out nice and even topping with the second layer of Ladyfingers and repeating the coffee saturation process almost a cup total of coffee went into my layers of Ladyfingers.
  67. 67Apply the top decorative layer of mascarpone cream pretty much however you want.
  68. 68Apply the top decorative layer of mascarpone cream pretty much however you want.
  69. 69Apply the top decorative layer of mascarpone cream pretty much however you want.
  70. 70Generously dust with cocoa powder.
  71. 71Generously dust with cocoa powder.
  72. 72Generously dust with cocoa powder.
  73. 73Cover and fridged for at least four hours.
  74. 74Cover and fridged for at least four hours.
  75. 75Cover and fridged for at least four hours.
  76. 76Give your knife a quick bath in some hot water before each cut and serve.
  77. 77Give your knife a quick bath in some hot water before each cut and serve.
  78. 78Give your knife a quick bath in some hot water before each cut and serve.

Ingredients

  • 6 eggs
  • 6 eggs
  • 6 eggs
  • 60 grams sugar
  • 60 grams sugar
  • 60 grams sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 120 grams granulated sugar
  • 120 grams granulated sugar
  • 120 grams granulated sugar
  • 170 grams cake flour
  • 170 grams cake flour
  • 170 grams cake flour
  • 0.5 teaspoon kosher salt
  • 0.5 teaspoon kosher salt
  • 0.5 teaspoon kosher salt
  • 5 eggs
  • 5 eggs
  • 5 eggs
  • 50 grams sugar
  • 50 grams sugar
  • 50 grams sugar
  • 25 grams sugar
  • 25 grams sugar
  • 25 grams sugar
  • 450 grams mascarpone cheese
  • 450 grams mascarpone cheese
  • 450 grams mascarpone cheese
  • 1 cup heavy cream
  • 1 cup heavy cream
  • 1 cup heavy cream
  • 1 cup coffee
  • 1 cup coffee
  • 1 cup coffee
  • 2 tablespoons marsala wine
  • 2 tablespoons marsala wine
  • 2 tablespoons marsala wine
  • cocoa powder
  • cocoa powder
  • cocoa powder

Equipment

Moccamaster coffee brewercutting boardknifepasta machinefrying pancupbowllemon zesterwhisktongsthermometermixerbaking sheetparchment papernon-stick spraywide round tip piping bagspatularim baking sheetoven

Tips

  • Perfect coffee is a science and an art.
  • Moccamaster coffee brewers make it easy to brew the perfect cup every time.