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Classic Italian Tiramisu

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This classic Italian Tiramisu is a rich, creamy, and decadent no-bake dessert made with layers of coffee-soaked ladyfingers and a luscious mascarpone cream, topped with a dusting of cocoa powder.

Ingredients

  • 6 egg yolks
  • 3/4 cup (150g) granulated sugar
  • 1 lb (450g) mascarpone cheese, cold
  • 1 1/2 cups (360ml) heavy whipping cream, cold
  • 2 cups (480ml) espresso or very strong coffee, cooled to room temperature
  • 3 tbsp coffee liqueur (optional)
  • 1 pack (about 7 oz / 200g) Italian ladyfingers (savoiardi)
  • Unsweetened cocoa powder, for dusting

Instructions

  1. In a heatproof bowl over a saucepan of simmering water, whisk together egg yolks and sugar until the mixture is pale and slightly thickened (about 8–10 minutes). Remove from heat and let cool slightly.
  2. In a large bowl, beat the mascarpone cheese until smooth.
  3. In a separate bowl, whip the heavy cream until stiff peaks form.
  4. Fold the mascarpone into the cooled egg mixture until smooth and combined.
  5. Gently fold in the whipped cream until fully incorporated and smooth.
  6. In a shallow bowl, mix espresso with coffee liqueur (if using).
  7. Quickly dip each ladyfinger into the coffee mixture, making sure not to soak them too much.
  8. Layer the dipped ladyfingers in the bottom of a 9×13 inch dish or similar-sized serving dish.
  9. Spread half of the mascarpone mixture over the ladyfingers and smooth the top.
  10. Repeat with another layer of dipped ladyfingers and the remaining mascarpone mixture.
  11. Cover and refrigerate for at least 6 hours or overnight for best results.
  12. Just before serving, dust the top generously with unsweetened cocoa powder.

Notes

  • Use high-quality mascarpone cheese for the best flavor and texture.
  • Make sure the coffee is fully cooled before dipping the ladyfingers.
  • The tiramisu tastes best when chilled overnight to allow the flavors to meld.
  • Alcohol can be omitted for a non-alcoholic version.

Nutrition

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