Here’s a classic Tiramisu recipe rich, creamy, and authentically Italian. This no-bake dessert layers espresso-soaked ladyfingers with a light mascarpone cream and is finished with a dusting of cocoa powder.
🍰 Classic Tiramisu Recipe
🧂 Ingredients
For the Cream Layer:
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6 large egg yolks
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3/4 cup (150g) granulated sugar
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1 cup (240ml) heavy cream (cold)
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1 cup (227g) mascarpone cheese (room temperature)
For the Espresso Dip:
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1 1/2 cups strong brewed espresso or coffee, cooled
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3 tbsp coffee liqueur (like Kahlúa or Marsala wine) – optional
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1–2 tbsp sugar (optional, to sweeten the coffee)
For the Layers:
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1 pack Savoiardi (Italian ladyfingers), about 24–30 pieces
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Unsweetened cocoa powder (for dusting)
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Optional: dark chocolate shavings for garnish
👩🍳 Instructions
1. Prepare the Cream Mixture
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In a heatproof bowl over a saucepan of simmering water (double boiler), whisk together egg yolks and sugar for about 5–8 minutes until thick and pale.
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Remove from heat and let cool.
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In a mixing bowl, whip the heavy cream until stiff peaks form.
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In another bowl, gently beat the mascarpone until smooth (don’t overbeat).
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Fold the mascarpone into the egg yolk mixture, then fold in the whipped cream until fully combined. Chill in the fridge while preparing the rest.
2. Make the Espresso Mixture
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Mix espresso (or strong coffee), liqueur (if using), and sugar (if desired). Let it cool to room temperature.
3. Assemble the Tiramisu
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Quickly dip each ladyfinger into the espresso mixture for about 1 second per side (don’t soak).
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Line the bottom of a 9×9-inch dish or similar-sized container with a layer of dipped ladyfingers.
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Spread half of the mascarpone cream over the ladyfingers and smooth it out.
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Repeat with another layer of dipped ladyfingers and then the remaining mascarpone cream.
4. Chill & Finish
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Cover with plastic wrap and refrigerate for at least 6 hours (overnight is best).
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Before serving, sift a generous layer of unsweetened cocoa powder over the top.
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Optional: Add dark chocolate shavings or a drizzle of espresso syrup.
🧊 Storage
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Refrigerate: Covered, up to 3 days.
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Freeze: Can be frozen for up to 1 month. Thaw in the fridge before serving.