This tiramisu recipe is about a delicate touch—especially when it comes to the mascarpone mixture. It will curdle if overmixed.
Recipe information
Yield
8 Servings
Ingredients
Sponge Cake
4
1
½
¼
Mascarpone Cream and Assembly
2
½
4
2
2
½
4
Need to make a substitution?
Preparation
Sponge Cake
Step 1
Preheat oven to 375°. Line a rimmed baking sheet with parchment paper.
Step 2
Using an electric mixer on low speed, beat egg whites in a large bowl until just combined. Slowly add ½ cup sugar, gradually increasing the speed to medium, and beat until a stiff meringue forms. Transfer to a medium bowl; chill until ready to use.
Step 3
Whip egg yolks, 2 Tbsp. water, and remaining ½ cup sugar in the still-messy bowl you used for the meringue on high speed until a fluffy, ribbony mixture forms. Using a rubber spatula, gently add reserved meringue and fold until just combined. (Be nice. Streaks are fine. The less you manipulate this, the fluffier it will be later.)
Step 4
Sift flour, cornstarch, and salt into a medium bowl. Gently fold into egg mixture until no dry spots remain. Carefully transfer batter to prepared pan with spatula.
Step 5
Bake cake until top is golden brown and still soft to the touch, 7–10 minutes. Let cake cool completely in pan. Run a knife around sides of pan to release cake. Place a cutting board on top of pan. Invert cake onto board; remove pan and carefully peel away parchment. Using a serrated knife, cut cake in half crosswise.
Mascarpone Cream and Assembly
Step 6
Using an electric mixer on low speed, beat mascarpone, sugar, egg yolks, rum, heavy cream, and salt in a large bowl. Gradually increase the speed to medium as mixture becomes stable and beat until soft peaks form, but don’t over-whip.
Step 7
Spread a thin layer of mascarpone cream in a shallow serving dish. Place one half of sponge cake on top. Using a squirt bottle or spoon, soak cake with ¼ cup espresso. Spread with half of remaining mascarpone cream, place second cake half on top, and soak again with remaining ¼ cup espresso. Don’t be stingy with the espresso, okay? Top with remaining mascarpone cream.
Step 8
Spoon cocoa powder into a double-layer of cheesecloth, pull together ends tightly to form a ball, and gently shake cocoa onto tiramisu until fully blanketed (alternately, place cocoa powder in a fine-mesh sieve and dust over tiramisu).
Step 9
Do Ahead: Cover tiramisu and store in refrigerator for up to 8 hours.