Tiramisu is not only a fantastic dessert, but it also provides the ideal transition when attempting to push the Valentine’s dinner conversation towards more heated topics. This potent, mood-enhancing brew has a rich, intensely gratifying flavor and texture that is incredibly light. While normal cream cheese can be used, mascarpone is much better.
| Prep Time: | 30 mins |
| Cook Time: | 5 mins |
| Additional Time: | 8 hrs |
| Total Time: | 8 hrs 35 mins |
| Servings: | 2 |
Ingredients
- ½ cup brewed espresso
- 3 tablespoons Marsala wine, divided
- 2 large eggs, separated
- 2 tablespoons white sugar
- 1 teaspoon white sugar
- ¾ cup mascarpone cheese
- ½ teaspoon vanilla extract
- 1 pinch salt
- 10 ladyfinger cookies, broken in half, or more as needed
- 1 tablespoon cocoa powder
- ½ ounce dark chocolate, grated
Instructions
- Stir together espresso and 2 tablespoons wine in a shallow bowl. Set aside.
- Whisk together egg yolks, 2 tablespoons plus 1 teaspoon sugar, and remaining 1 tablespoon wine in a large bowl over a pot of simmering water until thick, pale yellow, and creamy, 5 to 6 minutes.
- Remove the bowl from heat and whisk in mascarpone, vanilla, and salt until completely smooth.
- Beat egg whites in a glass or metal bowl until stiff peaks form. Lift your beater or whisk straight up to ensure egg whites form sharp peaks. Gently stir and fold 1/2 of the egg whites into mascarpone mixture; fold in remaining egg whites.
- Place 1 heaping spoonful mascarpone mixture into a single-serving glass or cup. Dip 2 cookie halves briefly in espresso mixture; turn 3 to 4 times to coat. Place cookie halves in the bottom of the glass on top of mascarpone.
- Fill the glass halfway with mascarpone mixture. Dip 5 ladyfinger halves in espresso mixture and place vertically along the inside of the glass, dipping and placing more ladyfinger halves as needed to fit the glass. Place 2 dipped ladyfinger halves horizontally on top of mascarpone. Fill the glass to the top with mascarpone mixture. Repeat with second glass.
- Wrap both glasses in plastic wrap and refrigerate for at least 8 hours to overnight. Remove plastic wrap and dust tops with cocoa and grated chocolate before serving.
- This recipe contains raw egg. We recommend that pregnant women, young children, older adults, and the immunocompromised do not consume raw egg. Learn more about egg safety from our article,
Nutrition Facts
| Calories | 774 kcal |
| Carbohydrate | 57 g |
| Cholesterol | 413 mg |
| Dietary Fiber | 2 g |
| Protein | 19 g |
| Saturated Fat | 25 g |
| Sodium | 285 mg |
| Sugars | 20 g |
| Fat | 52 g |
| Unsaturated Fat | 0 g |
Reviews
Simple, elegant and delicious. Made individual ones for Easter and everyone loved them.
As I Always say Chef John never disappoints!This became a fun family project And dessert! We doubled the recipe, made the mascarpone cheese, and it was created in my “STANGL” bowl & it made 8 nice size servings. I also used my Bullet and powdered semi-sweet morsels for extra sweetness instead of cocoa powder. It was delicious! Thanks Chef John!
This dessert was absolute decadence! We loved every gently sweet, creamy, boozy mouthful! Have made it twice now—first time w/ Kraken dark rum (b/c no Marsala in the pantry at the time!); second time w/ Marsala wine, as written. Both results were fantastic! A date-night winner!
so creamy but is ther a sustutoot for the alcahal
I have been making Johns recipe for about 4 years now and always a favorite looks great served in a Martini Glass
I layered it traditionally but it was easy, tasty and fun to make… luvin Chef Johns videos!
Thank you! This recipe is so easy! I have friends who cannot tolerate alcohol at all, even if cooked out, so I omitted the marsala. Yikers… They did not know the difference, of course, but I did. So I have a question; After the egg mixture is finished and ready to build the tiramisu with, can I add marsala, afterward? Will it curdle my cream mixure? I had some left over, and I would like to use it, but not as it is at the moment. Help! UPDATE: Well, I ended up making a second cream for the tiramisu, doubled the marsala in it and then slowly incorporated that cream to the first one that had marsala omitted. It came out wonderfully smooth! Thank you!
The cheese is pretty pricey, so you can’t make too much, but it’s worth it!
Spot on! Restaurant grade tiramisu. Cream is pretty strong with only mascarpone cheese (80% fat), next time I will use part mascarpone, part sour cream or something.
Made it for tonight potluck. Big hit. Everyone loves it. Thanks chef John for a good recipe as always!!!
Hi, thank you, this recipe is perfect! I have been making Sophia Loren’s recipe (available online) for many years, but this is way better. The only thing I do differently is to use an electric beater (oh the shame, lazy bones me…) and I whisk the mascarpone until creamy before adding it to the egg and sugar mixture. Oh, and I also use white Port Wine instead of the Marsala (I’m portuguese, Port is more convenient for me, Marsala is difficult to find here in Portugal). Best regards, Rosa
I have made other tiramisu recipes but this one is definitely the best! Followed the recipe exactly. So rich and decadent but light at the same time. This will be my go-to recipe.
Amazing!
yummy
The custard was so yummy! This is probably a tiramisu sin, but we don’t drink coffee in our home, so I dipped the ladyfingers in hot chocolate. It was so perfect, and the leftovers were still great the next day, too!
We have a great Italian place near our home and they made the best tirimasu, but when they changed the recipe we thought that we would never enjoy a better dessert. This recipe is even BETTER than their original! I did use Ameretto instead of the wine but that is just what my dad always made his with. I love this recipe!
Great stuff
This recipe was very good, but the mascarpone mixture was bumpy, and had a gritty texture. I followed the instructions to the tee, but I don’t know what I did wrong! Please tell me if you know, Thank you!
Thank you, Chef John, from one Chef to another, for posting a PROPER Tiramisu recipe! I’m rather sick of all the “modern” frou-frou imposters with various liqueurs and such masquerading as the real thing! 😉
This turned out very good! I ended up making my own “espresso” with instant coffee and it still worked. Make sure not to dip the ladyfingers in the coffee mixture for more than a few seconds, as shown in the video. I will definitely make this again.