This Espresso Tiramisu is a classic Italian dessert that brings together bold espresso-soaked ladyfingers, a rich and velvety mascarpone filling, and a dusting of cocoa powder for a perfect bittersweet finish. The combination of creamy, coffee-infused layers with a delicate balance of sweetness and bitterness makes this a must-try dessert for coffee lovers.
For the Coffee-Soaked Ladyfingers
1 ½ cups freshly brewed espresso (or strong coffee)
3 tbsp coffee liqueur (Kahlúa, Tia Maria, or dark rum)
30 ladyfingers (Savoiardi biscuits)
For the Mascarpone Cream Filling
3 large egg yolks
½ cup granulated sugar
1 cup mascarpone cheese, softened
¾ cup heavy cream, cold
1 tsp vanilla extract
A pinch of salt
For Garnish
2 tbsp unsweetened cocoa powder (for dusting)
Dark chocolate shavings
Coffee beans (optional, for decoration)
Brew the Espresso
1
- Brew a strong espresso or dark coffee and let it cool to room temperature.
- Stir in the coffee liqueur and set aside.
Prepare the Mascarpone Cream
2
- In a heatproof bowl, whisk together egg yolks and sugar.
- Place the bowl over a double boiler (simmering water) and whisk constantly for 4-5 minutes until the mixture becomes thick and pale.
- Remove from heat and let cool slightly, then whisk in the softened mascarpone cheese until smooth.
- In a separate bowl, whip the heavy cream with vanilla extract and a pinch of salt until soft peaks form.
- Gently fold the whipped cream into the mascarpone mixture until well combined.
Assemble the Tiramisu
3
- Quickly dip each ladyfinger into the espresso mixture, ensuring they are soaked but not soggy.
- Layer half of the soaked ladyfingers in the bottom of an 8x8-inch dish.
- Spread half of the mascarpone cream over the ladyfingers.
- Repeat with another layer of espresso-soaked ladyfingers, followed by the remaining mascarpone cream.
- Smooth the top with a spatula and refrigerate for at least 4 hours (overnight is best for enhanced flavor).
Garnish and Serve
4
- Dust the top generously with cocoa powder using a fine sieve.
- Garnish with chocolate shavings and coffee beans for extra elegance.
- Slice and serve chilled, with an espresso on the side for the ultimate experience
Pro Tips
5
- For an alcohol-free version, simply omit the coffee liqueur.
- For a firmer texture, freeze the tiramisu for 30 minutes before serving.
- Use high-quality espresso and mascarpone for the best flavor.
CategoryDesserts
Ingredients
For the Coffee-Soaked Ladyfingers
1 ½ cups freshly brewed espresso (or strong coffee)
3 tbsp coffee liqueur (Kahlúa, Tia Maria, or dark rum)
30 ladyfingers (Savoiardi biscuits)
For the Mascarpone Cream Filling
3 large egg yolks
½ cup granulated sugar
1 cup mascarpone cheese, softened
¾ cup heavy cream, cold
1 tsp vanilla extract
A pinch of salt
For Garnish
2 tbsp unsweetened cocoa powder (for dusting)
Dark chocolate shavings
Coffee beans (optional, for decoration)
Directions
Brew the Espresso
1
- Brew a strong espresso or dark coffee and let it cool to room temperature.
- Stir in the coffee liqueur and set aside.
Prepare the Mascarpone Cream
2
- In a heatproof bowl, whisk together egg yolks and sugar.
- Place the bowl over a double boiler (simmering water) and whisk constantly for 4-5 minutes until the mixture becomes thick and pale.
- Remove from heat and let cool slightly, then whisk in the softened mascarpone cheese until smooth.
- In a separate bowl, whip the heavy cream with vanilla extract and a pinch of salt until soft peaks form.
- Gently fold the whipped cream into the mascarpone mixture until well combined.
Assemble the Tiramisu
3
- Quickly dip each ladyfinger into the espresso mixture, ensuring they are soaked but not soggy.
- Layer half of the soaked ladyfingers in the bottom of an 8x8-inch dish.
- Spread half of the mascarpone cream over the ladyfingers.
- Repeat with another layer of espresso-soaked ladyfingers, followed by the remaining mascarpone cream.
- Smooth the top with a spatula and refrigerate for at least 4 hours (overnight is best for enhanced flavor).
Garnish and Serve
4
- Dust the top generously with cocoa powder using a fine sieve.
- Garnish with chocolate shavings and coffee beans for extra elegance.
- Slice and serve chilled, with an espresso on the side for the ultimate experience
Pro Tips
5
- For an alcohol-free version, simply omit the coffee liqueur.
- For a firmer texture, freeze the tiramisu for 30 minutes before serving.
- Use high-quality espresso and mascarpone for the best flavor.
Notes
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