Classic Tiramisu
This authentic Italian tiramisu features delicate layers of coffee-soaked ladyfingers and rich mascarpone cream, dusted with cocoa powder. No-bake and elegantly simple, this dessert delivers the perfect balance of sweetness and espresso flavor that melts in your mouth.
Equipment
- 9x13-inch baking dish or similar sized dish
- Large mixing bowl
- Medium mixing bowl
- Electric mixer hand mixer or stand mixer
- Shallow dish for dipping ladyfingers
- Fine-mesh sieve for dusting cocoa powder
Ingredients
For the Coffee Mixture
- 1¾ cups strong brewed espresso or coffee 415ml, cooled to room temperature
- 3 tablespoons coffee liqueur 45ml, optional but recommended
- 2 tablespoons granulated sugar 25g
For the Mascarpone Cream
- 6 large egg yolks room temperature
- ¾ cup granulated sugar 150g
- 1⅓ cups heavy cream 320ml, cold
- 16 ounces mascarpone cheese 454g, room temperature
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
For Assembly
- 40-48 ladyfinger cookies savoiardi, about 14 ounces or 400g
- 2-3 tablespoons unsweetened cocoa powder for dusting
- dark chocolate shavings optional, for garnish
Instructions
- Combine cooled espresso, coffee liqueur, and 2 tablespoons sugar in a shallow dish, stirring until sugar dissolves.
- In a large bowl, whisk egg yolks and ¾ cup sugar over a double boiler (or simmering water bath) for 8-10 minutes until thick, pale, and ribbony, reaching 160°F.
- Remove from heat and whisk in mascarpone, vanilla, and salt until smooth and creamy with no lumps.
- In a separate bowl, beat heavy cream to stiff peaks, then gently fold into the mascarpone mixture until fully incorporated.
- Quickly dip each ladyfinger into the coffee mixture for 2-3 seconds per side (don't oversoak), then arrange in a single layer in the baking dish.
- Spread half of the mascarpone cream evenly over the ladyfingers, smoothing with an offset spatula.
- Repeat with another layer of dipped ladyfingers and the remaining mascarpone cream, smoothing the top.
- Cover tightly with plastic wrap and refrigerate for at least 6 hours or overnight to set and allow flavors to meld.
- Just before serving, dust generously with cocoa powder using a fine mesh sieve and garnish with chocolate shavings if desired.
Notes
- The egg yolks are cooked to 160°F over the double boiler for food safety while creating the traditional zabaglione base.
- Don't oversoak the ladyfingers - a quick 2-3 second dip is enough. They'll continue absorbing moisture as they chill.
- Room temperature mascarpone is crucial for a smooth cream. Cold mascarpone will be lumpy and difficult to incorporate.
- For alcohol-free version, omit the coffee liqueur and add an extra ¼ cup of espresso plus 1 teaspoon vanilla extract.
- Make ahead: Tiramisu tastes even better after 24 hours in the fridge as flavors develop. It keeps well for up to 3 days.
- For individual servings, assemble in wine glasses or small cups using the same layering technique.
- Authentic Italian ladyfingers (savoiardi) are firmer and work best. Avoid soft cake-like varieties that become too soggy.
- Wait to dust with cocoa powder until just before serving to prevent it from absorbing moisture and looking muddy.
- Leftover egg whites can be frozen for up to 3 months and used for meringues or macarons.
- For a richer flavor, use freshly brewed espresso rather than regular coffee - the stronger coffee flavor is traditional.
Nutrition
Serving: 1ServingCalories: 385kcalCarbohydrates: 35gProtein: 8gFat: 24gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 185mgSodium: 95mgPotassium: 150mgFiber: 1gSugar: 24gVitamin A: 18IUCalcium: 10mgIron: 6mg
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