Here’s a truly indulgent Italian dessert recipe: Tiramisu, the iconic layered dessert of espresso-soaked ladyfingers, rich mascarpone cream, and cocoa powder. It’s decadent, easy to make ahead, and beloved around the world.
🍰 Classic Tiramisu Recipe (Serves 6–8)
Ingredients:
For the cream:
-
4 large egg yolks
-
½ cup (100g) granulated sugar
-
1 cup (240ml) heavy cream
-
8 oz (225g) mascarpone cheese (room temperature)
For the layers:
-
1½ cups (360ml) strong brewed espresso or coffee, cooled
-
3 tbsp coffee liqueur (like Kahlúa or optional dark rum)
-
1 package (about 7 oz or 200g) savoiardi (ladyfinger biscuits)
-
Unsweetened cocoa powder (for dusting)
-
Dark chocolate shavings or curls (optional)
🥄 Instructions:
-
Whisk egg yolks & sugar:
In a heatproof bowl over a double boiler (or in a bowl over simmering water), whisk the egg yolks and sugar constantly until the mixture is thick, pale, and reaches about 160°F (70°C). Remove from heat and let cool slightly. -
Whip the cream:
In a separate bowl, beat the heavy cream to stiff peaks. Set aside. -
Make the mascarpone cream:
Gently whisk the mascarpone into the cooled egg mixture until smooth. Then fold in the whipped cream in batches until well combined and fluffy. -
Prepare coffee dip:
Mix the cooled espresso and coffee liqueur in a shallow dish. -
Assemble:
One at a time, briefly dip the ladyfingers in the coffee (1–2 seconds per side). Line the bottom of a 9×9-inch (or similar size) dish with a layer of soaked ladyfingers.
Spread half the mascarpone mixture over the top. Repeat with another layer of dipped ladyfingers, then the remaining mascarpone. -
Chill:
Cover and refrigerate for at least 6 hours, preferably overnight. -
Serve:
Right before serving, dust generously with cocoa powder and sprinkle with chocolate shavings if desired.
💡 Tips:
-
Use high-quality espresso and mascarpone for the best flavor.
-
For a kid-friendly version, omit the liqueur.
-
Tiramisu keeps in the fridge for 2–3 days. It actually improves in flavor overnight!