Tiramisu Recipe for a 9x13 Inch Pan

This tiramisu recipe fills a 9 by 13 inch pan with two layers of espresso-soaked ladyfingers and two layers of mascarpone cream. It takes 6 egg yolks, 16 ounces of mascarpone, 1 1/2 cups of heavy cream and two 7-ounce packages of crisp ladyfingers, and it needs at least 6 hours in the fridge before you slice it.

The yolks are cooked with the sugar over simmering water into a thick sabayon, so the cream is rich and stable and there is no raw egg in it. A 9×13 pan serves 12 to 15, which makes this the size to make for a party.

Why This Amount Fits a 9×13 Pan

A 9×13 pan is 2 inches deep, and two layers of ladyfingers (about 1/2 inch each once soaked) plus two layers of cream (about 1/2 inch each) come to just under 2 inches. Most 8×8 tiramisu recipes use 3 yolks and 8 ounces of mascarpone; doubling that is exactly what a 9×13 pan needs. Ladyfingers lie in rows across the short side, about 4 to 5 rows per layer, trimmed where needed.

Ingredients

6 large egg yolks
3/4 cup (150 g) granulated sugar
1/4 cup marsala, dark rum or coffee liqueur (or milk for alcohol-free)
16 ounces (450 g) mascarpone, cold
1 1/2 cups (360 ml) cold heavy cream
1 teaspoon vanilla extract
2 cups (480 ml) strong brewed espresso or coffee, cooled
2 packages (7 ounces each) crisp Italian ladyfingers (savoiardi)
3 tablespoons unsweetened cocoa powder, for dusting
1 ounce dark chocolate, finely grated (optional)

Instructions

Cook the yolks. In a heatproof bowl set over a pan of barely simmering water, whisk the yolks, sugar and marsala constantly for 6 to 8 minutes, until thick, pale and ribbony and an instant-read thermometer reads 160°F. Take the bowl off the heat and whisk for 2 minutes more to cool it slightly.

Add the mascarpone. Whisk the mascarpone in a separate bowl just to loosen it, then fold it into the cooled yolk mixture until smooth. Do not overbeat, or it can turn grainy.
Whip the cream. Whip the heavy cream and vanilla to medium-stiff peaks and fold it into the mascarpone mixture in two additions.
Dip the ladyfingers. Pour the coffee into a shallow dish. Dip each ladyfinger for 1 to 2 seconds per side (no longer, or it goes soggy) and lay it in the 9×13 pan, filling the bottom in a single tight layer.

Layer. Spread half the cream over the ladyfingers. Add a second layer of dipped ladyfingers and top with the rest of the cream, smoothing it to the edges.
Chill. Cover and refrigerate for at least 6 hours, ideally overnight, so the ladyfingers soften and the cream sets.
Finish. Just before serving, dust the top with cocoa through a fine sieve and scatter over the grated chocolate.

Cook and Prep Times

Prep: 35 minutes
Chill: at least 6 hours, best overnight
Serves 12 to 15

Tips for Clean Slices

Use crisp, dry savoiardi. Soft cake-style ladyfingers soak up too much coffee and collapse.
Keep the mascarpone and cream cold, and fold rather than beat.
Cut with a sharp knife dipped in hot water and wiped between cuts, and lift the first piece out with a small offset spatula.

Scaling to Other Pans

8×8 or 9×9 pan: halve everything (3 yolks, 8 ounces mascarpone, 3/4 cup cream, 1 cup coffee).
Trifle bowl: the full 9×13 recipe fills a 3-quart bowl in three layers.
Glass cups: the full recipe fills about 12 cups of 6 ounces each; break the ladyfingers to fit.

Storage

Tiramisu keeps, covered, in the fridge for up to 3 days; it is often best on day two. It freezes well without the cocoa topping for up to 1 month. Thaw overnight in the fridge and dust with cocoa before serving.

Frequently Asked Questions

Is it safe to use raw eggs? This recipe cooks the yolks to 160°F, so no raw egg is used. If you prefer to skip cooking, use pasteurized eggs.
Can I make it without alcohol? Yes. Use milk in the yolk mixture and plain coffee for dipping.

Can I use cream cheese instead of mascarpone? It works in a pinch but tastes tangier; beat 16 ounces of softened cream cheese with 1/4 cup extra cream until smooth.

Tiramisu Recipe for a 9×13 Inch Pan