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CR1S · Adapted

462 cooked it

Classic Tiramisu

Name: Classic Tiramisu
Cook time: 45 min
Total time: 45 min
Yield: 8 portions
Cuisine: Italian
Ingredients: 500 g Mascarpone cheese; 5 pcs Egg yolks; 100 g Granulated sugar; 240 ml Heavy cream; 300 ml Espresso coffee; 30 ml Coffee liqueur (optional); 40 pcs Ladyfinger biscuits; 15 g Unsweetened cocoa powder; 20 g Dark chocolate

Italian cuisine

Contains allergens

MilkEggs

Auto-detected — always check product labels

CR1S halves the time

90 minCR1S: 45 min

⏱ 45 min👤 8 portions🔥 380 kcal★★★★★Medium

An elegant Italian dessert with layers of coffee-soaked ladyfingers, creamy mascarpone custard, and a dusting of cocoa powder. Rich, indulgent, and perfectly balanced.

vegetarian

Ingredients

Mascarpone cheese500 g

Egg yolks5 pcs

Granulated sugar100 g

Heavy cream240 ml

Espresso coffee300 ml

Coffee liqueur (optional)30 ml

Ladyfinger biscuits40 pcs

Unsweetened cocoa powder15 g

Dark chocolate20 g

Steps

Pour egg yolks and granulated sugar into the GastroLab bowl.

GastroLab:Install butterfly whisk. On touchscreen: select Food Processor → set Speed 4, Time 3 min → press knob to start.

⏱ 3 min💡 The mixture should become pale, thick, and ribbon-like. This is zabaglione-style; you are emulsifying without heat to keep eggs safe (room-temperature yolks pre-whisked to pale stage).

Add mascarpone cheese in small spoonfuls to the whipped egg-sugar mixture.

GastroLab:

Keep butterfly whisk installed. On touchscreen: select Food Processor → set Speed 2, Time 4 min → press knob to start. Gradually add mascarpone during the spin.

⏱ 4 min💡 Add slowly and fold gently to avoid overworking the mascarpone, which can curdle. Low speed ensures a smooth, creamy custard.

Whip the cold heavy cream separately to stiff peaks.

GastroLab:

Empty bowl and rinse. Install butterfly whisk. Pour cold cream into bowl. On touchscreen: select Food Processor → set Speed 3, Time 2 min → press knob to start.

⏱ 2 min💡 Stop before over-whipping turns it to butter. Stiff peaks should hold their shape.

Fold whipped cream into the mascarpone custard.

GastroLab:

Remove butterfly whisk. Manually fold whipped cream into the mascarpone mixture using a silicone spatula (do NOT use GastroLab for this step—hand-folding preserves airiness).

⏱ 2 min💡 Gently fold in two or three additions to keep the mixture light and airy.

Mix cooled espresso with coffee liqueur (if using) in a shallow bowl.

GastroLab:Manual step—no GastroLab use. Stir espresso and liqueur together in a separate dish.

⏱ 1 min💡 Let the mixture cool completely before dipping ladyfingers.

Assemble tiramisu in a 9×13 inch (23×33 cm) dish. Dip each ladyfinger briefly in espresso mixture and layer on the bottom.

GastroLab:

Manual assembly step—no GastroLab use. Quickly dip each ladyfinger (1–2 seconds per side) into the espresso mixture, then arrange in a single layer.

⏱ 4 min💡 Do not oversoak; ladyfingers should be moist but not soggy. Use half the ladyfingers for the bottom layer.

Spread half the mascarpone cream over the ladyfinger layer.

GastroLab:Manual assembly step—no GastroLab use. Use a spatula to spread the cream evenly.

⏱ 2 min💡 Ensure even coverage for balanced flavor in each bite.

Repeat with remaining dipped ladyfingers and top with the rest of the mascarpone cream.

GastroLab:Manual assembly step—no GastroLab use. Layer remaining ladyfingers and finish with cream.

⏱ 3 min💡 The top layer is your canvas—smooth it for a polished presentation.

Dust generously with unsweetened cocoa powder and optional grated dark chocolate.

GastroLab:Manual step—no GastroLab use. Use a fine sieve or sifter to dust cocoa evenly over the surface.

⏱ 1 min💡 Dust just before serving to keep the cocoa from absorbing moisture and clumping.

Refrigerate for at least 4 hours (or overnight) before serving.

GastroLab:No GastroLab use. Cover and chill in the refrigerator.

⏱ 240 min💡 Chilling allows the flavors to meld and the dessert to set. It's best served cold.

Chef's note: Traditional tiramisu uses raw or lightly cooked egg yolks for a silky zabaglione. This recipe uses room-temperature raw yolks whisked with sugar until pale (emulsification creates a safer texture). For extra safety, you may substitute with pasteurized eggs. Serve chilled, and garnish with extra cocoa powder or chocolate shards just before serving. Store covered in the refrigerator for up to 3 days.

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