Classic Tiramisu

Category
DifficultyBeginner

Tiramisu is a no-bake Italian dessert that layers espresso-soaked ladyfingers with a creamy mascarpone mixture and finishes with a dusting of cocoa powder. Its rich flavors and light texture make it an elegant yet easy dessert perfect for any occasion.

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Yields6 Servings
Prep Time20 minsTotal Time20 mins
For the Layers
 30 ladyfingers (savoiardi)
 1 cup espresso (cooled; substitute with strong coffee if needed)
 3 tbsp coffee liqueur (like Kahlúa or optional)
For the Mascarpone Cream
 4 large egg yolks
 ½ cup granulated sugar
 1 cup mascarpone cheese (cold)
 1 cup heavy whipping cream (cold)
For Garnish
 Unsweetened cocoa powder (for dusting)
 Dark chocolate shavings (optional)
Prepare the Espresso
1

 

  1. Brew the Coffee:
    • Brew strong espresso or coffee and let it cool to room temperature. Stir in the coffee liqueur, if using.
Make the Mascarpone Cream
2

 

  1. Whip the Egg Yolks:
    • In a heatproof bowl, whisk the egg yolks and sugar together until pale and creamy.
  2. Cook Over a Double Boiler:
    • Place the bowl over a pot of simmering water, ensuring the bottom doesn’t touch the water. Whisk continuously for 5-7 minutes, or until the mixture thickens slightly. Remove from heat and let cool.
  3. Mix in Mascarpone:
    • Once cooled, gently fold the mascarpone cheese into the egg mixture until smooth and creamy.
  4. Whip the Cream:
    • In a separate bowl, whip the heavy cream to stiff peaks.
  5. Combine:
    • Fold the whipped cream into the mascarpone mixture in 2-3 additions until well combined.
Assemble the Tiramisu
3

 

  1. Dip the Ladyfingers:
    • Quickly dip each ladyfinger into the espresso mixture, ensuring they are soaked but not soggy. Arrange a layer of dipped ladyfingers in the bottom of a rectangular dish (9x9 inch or similar).
  2. Add a Layer of Cream:
    • Spread half of the mascarpone cream evenly over the ladyfingers.
  3. Repeat Layers:
    • Add another layer of soaked ladyfingers, followed by the remaining mascarpone cream. Smooth the top with a spatula.
Chill and Serve
4

 

  1. Refrigerate:
    • Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight for the best flavor.
  2. Dust and Garnish:
    • Before serving, dust the top generously with cocoa powder. Add dark chocolate shavings or a sprig of mint for an elegant touch.
Serving Suggestions
5

 

  • Serve cold in individual portions.
  • Pair with a cup of espresso or dessert wine for an authentic Italian experience.
Pro Tips
6

 

  • Alcohol-Free Option: Skip the coffee liqueur for a kid-friendly version.
  • Egg-Free Alternative: Substitute the egg yolks with 1/2 cup sweetened condensed milk, skipping the double boiler step.
  • Make-Ahead: Tiramisu tastes even better after 24 hours, as the flavors meld together.

 

Ingredients

For the Layers
 30 ladyfingers (savoiardi)
 1 cup espresso (cooled; substitute with strong coffee if needed)
 3 tbsp coffee liqueur (like Kahlúa or optional)
For the Mascarpone Cream
 4 large egg yolks
 ½ cup granulated sugar
 1 cup mascarpone cheese (cold)
 1 cup heavy whipping cream (cold)
For Garnish
 Unsweetened cocoa powder (for dusting)
 Dark chocolate shavings (optional)

Directions

Prepare the Espresso
1

 

  1. Brew the Coffee:
    • Brew strong espresso or coffee and let it cool to room temperature. Stir in the coffee liqueur, if using.
Make the Mascarpone Cream
2

 

  1. Whip the Egg Yolks:
    • In a heatproof bowl, whisk the egg yolks and sugar together until pale and creamy.
  2. Cook Over a Double Boiler:
    • Place the bowl over a pot of simmering water, ensuring the bottom doesn’t touch the water. Whisk continuously for 5-7 minutes, or until the mixture thickens slightly. Remove from heat and let cool.
  3. Mix in Mascarpone:
    • Once cooled, gently fold the mascarpone cheese into the egg mixture until smooth and creamy.
  4. Whip the Cream:
    • In a separate bowl, whip the heavy cream to stiff peaks.
  5. Combine:
    • Fold the whipped cream into the mascarpone mixture in 2-3 additions until well combined.
Assemble the Tiramisu
3

 

  1. Dip the Ladyfingers:
    • Quickly dip each ladyfinger into the espresso mixture, ensuring they are soaked but not soggy. Arrange a layer of dipped ladyfingers in the bottom of a rectangular dish (9x9 inch or similar).
  2. Add a Layer of Cream:
    • Spread half of the mascarpone cream evenly over the ladyfingers.
  3. Repeat Layers:
    • Add another layer of soaked ladyfingers, followed by the remaining mascarpone cream. Smooth the top with a spatula.
Chill and Serve
4

 

  1. Refrigerate:
    • Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight for the best flavor.
  2. Dust and Garnish:
    • Before serving, dust the top generously with cocoa powder. Add dark chocolate shavings or a sprig of mint for an elegant touch.
Serving Suggestions
5

 

  • Serve cold in individual portions.
  • Pair with a cup of espresso or dessert wine for an authentic Italian experience.
Pro Tips
6

 

  • Alcohol-Free Option: Skip the coffee liqueur for a kid-friendly version.
  • Egg-Free Alternative: Substitute the egg yolks with 1/2 cup sweetened condensed milk, skipping the double boiler step.
  • Make-Ahead: Tiramisu tastes even better after 24 hours, as the flavors meld together.

Notes

Classic Tiramisu
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