Classic Italian Tiramisu (Print View)
Layers of espresso-soaked ladyfingers with velvety mascarpone cream, finished with cocoa powder and dark chocolate.
# What You'll Need:
→ Cream Layer
01 - 17.6 oz mascarpone cheese
02 - 4 large egg yolks
03 - 0.5 cup granulated sugar
04 - 1 tsp pure vanilla extract
05 - 1 cup heavy cream, cold
→ Coffee Mixture
06 - 1.25 cups strong espresso, cooled
07 - 3 tbsp coffee liqueur (Kahlúa or Marsala)
→ Assembly
08 - 7 oz ladyfingers (savoiardi)
09 - Unsweetened cocoa powder for dusting
10 - Dark chocolate shavings (optional)
# How to Make:
01 - Whisk egg yolks and sugar in a heatproof bowl over gently simmering water until pale and thickened, about 3–4 minutes. Remove from heat and let cool slightly.
02 - Gently fold mascarpone cheese and vanilla into the cooled yolk mixture until smooth and creamy.
03 - In a separate bowl, whip cold heavy cream to stiff peaks. Carefully fold whipped cream into the mascarpone mixture until just combined.
04 - Combine espresso and coffee liqueur in a shallow dish for dipping ladyfingers.
05 - Quickly dip each ladyfinger into coffee mixture for 1–2 seconds per side. Arrange in a single layer in a 9 x 9 inch dish.
06 - Spread half of the mascarpone cream evenly over the ladyfingers.
07 - Add another layer of dipped ladyfingers. Top with remaining mascarpone cream and smooth the surface.
08 - Cover and refrigerate at least 4 hours, preferably overnight, to allow flavors to meld.
09 - Just before serving, dust generously with unsweetened cocoa powder and sprinkle with dark chocolate shavings if desired.
# Expert Suggestions:
01 -
- This no-bake dessert comes together in under 30 minutes of active work but tastes like you spent all day
- The combination of silky mascarpone cream and coffee-soaked layers is pure Italian comfort
02 -
- Overdipped ladyfingers will turn your tiramisu into a sad, soggy pudding so trust that quick dip
- The overnight chill is nonnegotiable because that is when the layers really fuse together
03 -
- Room temperature mascarpone incorporates so much smoother into the yolk mixture
- A rubber spatula works best for folding because it keeps the whipped cream airy