Tiramisù — mascarpone cream with coffee-soaked savoiardi (ladyfinger biscuits), cocoa, and zabaglione — was invented in the 1960s in Treviso (Veneto) and has become the most globally recognised Italian dessert. Hazan's version, if she includes it, would address the two technical elements that most versions get wrong: the mascarpone cream (which must be made by folding mascarpone into whipped egg yolks-and-sugar zabaglione, not simply whisked together) and the coffee soaking (which must be espresso, not instant, and must be applied briefly so the biscuits absorb without becoming soggy).
- **Zabaglione base:** Egg yolks whisked with sugar over a bain-marie until thick, pale, and tripled in volume. This provides the structural aeration that produces tiramisù's characteristic light body. - **Mascarpone folding:** Cold mascarpone folded into the warm zabaglione base — the temperature difference helps maintain the aerated texture. - **Coffee soaking:** Espresso (cooled), with optional marsala or rum. The biscuits are briefly dipped — 1–2 seconds — not submerged. - **Setting time:** Minimum 4 hours refrigeration, ideally overnight — the mascarpone cream must set enough to be sliced cleanly. [VERIFY] Hazan's tiramisù recipe specifics.
Hazan