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Chef's Tip
Allow your mascarpone to come completely to room temperature before folding it into your other ingredients. Cold mascarpone can create lumps that are nearly impossible to smooth out, resulting in an uneven texture in your final dessert.
Instructions
- In a heatproof bowl, combine egg yolks and sugar. Place over a pot of simmering water (double boiler setup), ensuring the bowl doesn't touch the water.
- Whisk constantly until the mixture reaches 160°F on an instant-read thermometer and becomes pale and thick enough to leave a ribbon trail when the whisk is lifted, about 5-7 minutes.
- Remove from heat and continue whisking for another minute to cool slightly.
- Add the mascarpone cheese and salt to the egg mixture. Whisk until completely smooth and no lumps remain.
- In a separate bowl, whip the heavy cream and vanilla extract to soft peaks.
- Gently fold the whipped cream into the mascarpone mixture in three additions, being careful not to deflate the mixture.
- In a shallow dish, combine the cooled espresso and coffee liqueur.
- Quickly dip each ladyfinger into the coffee mixture, about 1 second per side. Do not soak them or they will fall apart.
- Arrange a layer of soaked ladyfingers in the bottom of a 9x13-inch baking dish or individual serving glasses.
- Spread half of the mascarpone mixture evenly over the ladyfingers.
- Dust lightly with cocoa powder using a fine-mesh sieve.
- Repeat with another layer of soaked ladyfingers, the remaining mascarpone mixture, and a final dusting of cocoa powder.
- Cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight, to allow the flavors to meld and the dessert to set.
Plating
For individual servings, use a sharp knife to cut clean portions from the baking dish, or scoop directly from individual glasses. Dust with a fresh layer of cocoa powder just before serving for the most vibrant presentation. If desired, garnish with a light sprinkle of finely grated dark chocolate.
Storage & Reheating
Cover tightly with plastic wrap and refrigerate for up to 3 days. The flavors will continue to develop over the first 24 hours. Do not freeze, as the texture of the mascarpone mixture will become grainy when thawed.
About This Recipe
Biba's tiramisu was a legendary finale to many meals at the restaurant, known for its perfect balance of coffee-soaked cookies and cloudlike mascarpone cream. This adaptation faithfully reproduces the restaurant's signature dessert, with its careful attention to the temperature of ingredients and the brief soaking of the ladyfingers that prevents them from becoming soggy while still absorbing the coffee flavor.