CLASSIC TIRAMISU
FOODPRINT · CROSS-SECTION & PROCESS
CROSS-SECTION
COCOA
MASCARPONE
SOAKED SPONGE
ZABAGLIONE
PROCESS FLOW
PREP
COOK
ASSEMBLE
DONE
SHOPPING LIST
DAIRY
[ ] MASCARPONE 16 OZ
[ ] HEAVY CREAM ¾ CUP
EGGS + SUGAR
[ ] EGG YOLKS 6 LARGE
[ ] SUGAR ¾ CUP
COFFEE + SPIRITS
[ ] ESPRESSO 1½ CUPS
[ ] DARK RUM 3 TBSP
[ ] VANILLA EXTRACT 1 TSP
STRUCTURE
[ ] LADYFINGERS 24-30 CT
FINISHING
[ ] COCOA POWDER 2 TBSP
[ ] BITTERSWEET CHOC (OPT)
[ ] SALT PINCH
NOTES
* WHIP YOLKS TO PALE RIBBON
STAGE — KEY TO STABILITY
* COOL ESPRESSO BEFORE DIP
SOGGY IF TOO LONG IN LIQUID
* FOLD CREAM GENTLY INTO
MASCARPONE — NO DEFLATING
* CHILL AT LEAST 4 HRS — BEST
OVERNIGHT FOR CLEAN SLICES
MODIFICATIONS
SPIRIT SWAPS
RUM → MARSALA · AMARETTO
OMIT ALCOHOL FOR FAMILY VER.
TEXTURE VARIANTS
WHIP EGG WHITES (TRADITIONAL)
EXTRA CREAM → LIGHTER TEXTURE
STORAGE
REFRIGERATE UP TO 3 DAYS
PAIRINGS
AFTER
ESPRESSO · MACCHIATO
AFFOGATO · CAPPUCCINO
AMARETTI
WINE + SPIRITS
MOSCATO D'ASTI · VIN SANTO
AMARETTO DI SARONNO
PROSECCO · CHAMPAGNE
SAVOIARDI LAYER 1
ESPRESSO-SOAKED LADYFINGERS
MASCARPONE CREAM
YOLKS · SUGAR · MASCARPONE
SAVOIARDI LAYER 2
DIPPED IN RUM + ESPRESSO
MASCARPONE CREAM
ZABAGLIONE + WHIPPED CREAM
COCOA DUSTING
UNSWEETENED · FINE SIFT
BREW ESPRESSO
1½ CUPS · COOL TO ROOM TEMP
STIR IN RUM + VANILLA
WHIP YOLKS + SUGAR
DOUBLE BOILER · 3-5 MIN
PALE RIBBON STAGE · 160°F
BEAT IN MASCARPONE
COOL YOLK MIX SLIGHTLY FIRST
SMOOTH, NO LUMPS
WHIP HEAVY CREAM
TO MEDIUM-STIFF PEAKS
FOLD CREAM IN
GENTLE FIGURE-8 MOTION
KEEP AIRY · DO NOT DEFLATE
DIP + LAY LADYFINGERS
QUICK DIP — 1-2 SEC EACH SIDE
SINGLE LAYER IN 9x13 DISH
SPREAD CREAM LAYER
EVEN LAYER OVER FINGERS
REPEAT: 2ND LAYER
FINGERS THEN CREAM AGAIN
DUST COCOA + CHILL
REFRIGERATE MIN 4 HRS
OVERNIGHT PREFERRED
SLICE + SERVE
DUST FRESH COCOA BEFORE PLATE
SOURCE
BONAPPETIT.COM
SERVINGS
8-10
TIME (PREP / CHILL / TOTAL)
45M / 4H / 4H 45M
DIFFICULTY
★ ★ ★ ☆ ☆
ATTRIBUTES
DAIRY
EGGS
VEG
DESIGNER
D. TUROWSKI
DATE
2026-04-04
DRAWING
CLASSIC TIRAMISU
REV B · FP-77F7DF