Chicory Coffee Pan Tiramisu with Cooked Mascarpone Cream

By Sprig Originals ✓ · cooked up in Sprig

A make-ahead, no-bake tiramisu built in a square pan, inspired by the coffee-liqueur flavors of a grand New Orleans dining room. The yolks are cooked into a proper zabaglione over simmering water to 160°F, so the cream is silky, stable and food-safe — no raw eggs. Dark-roast chicory coffee gives the soak a New Orleans edge, and exact dip timing keeps the ladyfingers tender instead of soggy. Best on day two.

Ingredients

• 1 1/2 cup strong brewed chicory coffee or espresso, cooled completely
• 3 tbsp coffee liqueur (such as Kahlúa) or dark rum
• 1 tbsp granulated sugar

• 6 large egg yolks
• 2/3 cup granulated sugar
• 1/3 cup dry Marsala, or 1/4 cup dark rum plus 2 tbsp water
• 1 pinch fine sea salt
• 16 oz mascarpone cheese, cool but not cold
• 1 1/4 cup heavy cream, cold
• 1 tsp vanilla extract

• 7 oz crisp Italian savoiardi ladyfingers (about 24–28)
• 3 tbsp unsweetened cocoa powder, for dusting
• 1 oz bittersweet chocolate, for shaving (optional)

Instructions

1. Stir the cooled coffee, coffee liqueur and 1 tablespoon sugar together in a wide shallow bowl or 2-cup measuring cup until the sugar dissolves. The soak must be at room temperature or cooler — warm coffee will collapse the ladyfingers. Set aside. Have an 8x8-inch (2-quart) baking dish ready.
2. Bring 1 inch of water to a bare simmer in a medium saucepan. In a large heatproof bowl that sits on the pan without touching the water, whisk the 6 egg yolks, 2/3 cup sugar, Marsala and salt until smooth and pale, about 1 minute.
3. Set the bowl over the simmering water and whisk constantly, scraping the sides, for 8 to 10 minutes. The zabaglione will foam, thicken, and roughly triple in volume; cook until an instant-read thermometer registers 160°F and the mixture ribbons thickly off the whisk. Do not let it stop moving or the yolks will scramble.
4. Remove the bowl from the heat and whisk for 2 minutes off-heat to release steam, then set it in a larger bowl of ice water and whisk occasionally until the zabaglione is cool to the touch, 5 to 6 minutes. It should be thick, glossy and about 70°F.
5. Put the mascarpone in a separate large bowl and stir with a flexible spatula for 15 to 20 seconds just until smooth and creamy — overworking cold mascarpone makes it grainy. Add the cooled zabaglione in three additions, folding gently until uniform.
6. In a chilled bowl, whip the heavy cream with the vanilla on medium-high speed to soft-medium peaks, 2 to 3 minutes — the peaks should slump slightly. Fold one-third into the mascarpone base to lighten it, then fold in the rest in two additions until no streaks remain. The cream should mound softly on the spatula.
7. Dip the ladyfingers one at a time: submerge flat-side down for 1 second, flip and count 1 more second, then lift out. Total time in the liquid is about 2 seconds for crisp savoiardi (1 second total for soft, cake-style ladyfingers). They should still feel firm in the center — they finish softening in the fridge.
8. Arrange the dipped ladyfingers in a single tight layer across the bottom of the dish, snapping pieces to fill gaps. Spread half the mascarpone cream over them in an even layer, pushing it to the corners with an offset spatula.
9. Dip and arrange a second layer of ladyfingers running perpendicular to the first, then spread the remaining cream on top and smooth it flat. Cover with plastic wrap, keeping it from touching the surface (rest it on toothpicks or use a lid), and refrigerate at least 6 hours, preferably 24.
10. Just before serving, dust the top evenly with cocoa powder through a fine-mesh sieve, holding it 8 to 10 inches above the pan for a soft, even coat. Shave bittersweet chocolate over the top if you like. Cut into 9 squares with a knife wiped clean between cuts and serve cold.

Chef's tips

Nutrition (per serving, estimated)

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