Ruslan Vychurov · Odesa, Ukraine

Tiramisu

Time4 h 40 min
LevelMedium
DessertsItalian
Tiramisu

Tiramisu, the iconic Italian dessert, is a masterpiece of flavor and texture. Layers of espresso-soaked ladyfingers alternate with rich mascarpone cream, lightly sweetened and delicately flavored with cocoa. The perfect balance of bitterness from coffee and the creamy sweetness makes every bite irresistible.

This no-bake delight is ideal for any occasion, whether it’s a cozy winter evening or a summer gathering. Best served chilled, tiramisu is the ultimate indulgence that brings a touch of Italian elegance to your table.

Adapted for a home kitchen by our editors from Ruslan Vychurov's restaurant recipe. The chef serves this tiramisu in chocolate cups, sets the mascarpone cream with a little gelatine and uses raw yolks. The home version is layered in four glasses, keeps the gelatine-set cream and the cognac, and whisks the yolks with the sugar over simmering water to 70°C (158°F) first, so the dessert is not made with raw egg. The ladyfingers, espresso and cocoa that the chef's steps use but the ingredient list leaves out are written in. Not yet tested from this page.
Method
  1. Soak the gelatine leaves in cold water for 5 minutes (if using powder, sprinkle it over 1 tablespoon of cold water instead).
  2. Set a heatproof bowl over a pan of barely simmering water, making sure the bowl does not touch the water.
  3. Whisk the yolks and icing sugar in the bowl for 4–5 minutes, until pale and thick and a thermometer reads 70°C (158°F).
  4. Take the bowl off the heat, squeeze the water out of the gelatine leaves (or tip in the soaked powder) and whisk it in until dissolved.
  5. Let the mixture cool to room temperature, whisking now and then, for about 15 minutes.
  6. In another bowl, stir the cold mascarpone with the vanilla and cognac until smooth; do not overbeat.
  7. Fold the cooled yolk mixture into the mascarpone in two additions.
  8. Whip the cream to soft peaks, so the tips flop over when you lift the whisk.
  9. Fold the whipped cream into the mascarpone mixture until no streaks remain.
  10. Pour the coffee into a shallow dish.
  11. Dip each ladyfinger in the coffee for 1–2 seconds per side; it should be moist but not soggy.
  12. Break the dipped biscuits to fit and lay a single layer in the bottom of each glass.
  13. Spoon half of the cream into the glasses, over the biscuits.
  14. Add a second layer of dipped ladyfingers.
  15. Top with the remaining cream and smooth the surface.
  16. Cover and refrigerate for at least 4 hours, or overnight, until set.
  17. Just before serving, dust the tops with cocoa through a fine sieve and add the berries.
What we changed for home
  • Chocolate cups replaced with glasses Chocolate cups need tempered chocolate and moulds; glasses show the layers just as well.
  • Raw yolks whisked with the sugar over simmering water to 70°C (158°F) Heating the yolks greatly reduces the raw-egg risk for children, pregnant guests and older people, and gives a lighter, more stable cream.
  • Gelatine dissolved in the warm yolk mixture Stirred into cold mascarpone, gelatine sets into rubbery threads; in the warm yolks it disperses evenly.
  • Vanilla pod replaced with vanilla extract A teaspoon of extract is cheaper and easier to find, and in a cream this rich the difference is small.
  • Ladyfingers, espresso, cocoa and berries added to the ingredient list The original method uses them, but the list leaves them out.
  • Cream specified as heavy (whipping) cream It must have at least 30% fat to whip to soft peaks.

The dish in the photograph was cooked by the restaurant for this story. Photo: Oleksandr Slyadnyev.

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