The Only Tiramisu Recipe You'll Ever Need!

From the creator

Here’s our fine dining tiramisù. You’ll need: 65g Marsala wine 3.5g Silver gelatin 3 Egg yolks 53g Granulated sugar 3g Salt 226g Mascarpone 0.25g Xanthan gum 120g Heavy cream 80g Powdered sugar 70g Cake flour 60g Unsalted butter 60g Egg whites 8 Ladyfingers 65g Espresso 150g Dark chocolate 75g Cocoa butter Layer up: Simmer water. In heatproof bowl, combine 45g Marsala & gelatin, until softened. Set over water, cook, stirring, 30s. Whisk yolks, 30g sugar, and 2g salt, cook until thickened. Cool. Add 1/3 zabaglione to mascarpone, combine well. Add remaining, fold until completely smooth. Whisk together 15g granulated sugar & xanthan. Add cream, whisk to medium peaks. Add 1/3 cream to mascarpone, combine. Add remaining cream, combine well. Transfer to piping bag, fridge. Preheat oven 325°F / 163°C. Sift powdered sugar & cake flour into bowl. Whisk in melted butter, egg whites. Lay measurements, add half tuile batter in between. Scrape batter across baking mat for even layer. Gently indent outline of mold to stencil 10 cookies. Bake tuile until just set. Transfer to heatproof surface, press down on indentations, return to oven & bake until golden brown. Punch out tuiles, cool, put in airtight container. Trim ladyfingers to fit molds + a little room. Double weight of ladyfingers for measure of espresso syrup. Whisk together espresso, 20g Marsala, 8g granulated sugar, 0.5g salt until dissolved. Weigh out right amount. Soak ladyfingers in syrup, add to mascarpone mold. Free

Published 2026-07-14 · Watch on YouTube ↗
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