Classic Italian tiramisu meets holiday flavors, with layers of mascarpone cream, spiced espresso-soaked ladyfingers, and a final dusting of cocoa for a luxurious finish.
1 ½cupsfreshly brewed strong espresso (or dark coffee)
2tbspgranulated sugar
1cinnamon stick
3whole cloves
2green cardamom pods, lightly crushed
2tbspcoffee liqueur (Kahlúa, optional)
For the mascarpone cream
4large egg yolks
½cupgranulated sugar
8ozmascarpone cheese, softened
1 ½cupsheavy cream, chilled
1tspvanilla extract
For assembly
28ladyfinger biscuits (Savoiardi)
Unsweetened cocoa powder (for dusting)
Dark chocolate shavings (optional garnish)
Make the spiced espresso
1
Brew espresso or strong coffee.
While hot, stir in sugar, cinnamon stick, cloves, and cardamom.
Let steep for 10 minutes, then strain out the spices.
Stir in coffee liqueur (if using). Allow to cool to room temperature.
Prepare mascarpone cream
2
In a heatproof bowl set over simmering water (bain-marie), whisk egg yolks and sugar until pale and thick (about 5 minutes). Remove from heat and let cool slightly.
Stir mascarpone into the egg yolk mixture until smooth.
In a separate bowl, whip heavy cream with vanilla until soft peaks form.
Gently fold whipped cream into mascarpone mixture until well combined.
Assemble tiramisu
3
Quickly dip each ladyfinger into the cooled spiced espresso (1–2 seconds per side; don’t soak).
Arrange a layer of soaked ladyfingers in the bottom of a 9x13-inch dish (or trifle bowl).
Spread half of the mascarpone cream over ladyfingers.
Add a second layer of dipped ladyfingers.
Spread remaining mascarpone cream on top.
Chill & finish
4
Cover and refrigerate for at least 4–6 hours, ideally overnight, to let flavors meld.
Before serving, dust generously with unsweetened cocoa powder.
Garnish with dark chocolate shavings if desired.
Serving Suggestions
5
Serve in a large dish for slicing, or assemble in individual glasses for an elegant holiday dessert.
Pairs beautifully with espresso, dessert wine, or a spiced cocktail.
Tips & Variations
6
Make-ahead: Best prepared the day before. Keeps in the fridge for up to 3 days.
Boozy option: Add 1–2 tbsp dark rum or brandy to the mascarpone cream for extra warmth.
Kid-friendly: Skip the liqueur and use decaf coffee.
Extra festive: Sprinkle with a little cinnamon or nutmeg along with the cocoa dusting.
Ingredients
For the spiced espresso
1 ½cupsfreshly brewed strong espresso (or dark coffee)
2tbspgranulated sugar
1cinnamon stick
3whole cloves
2green cardamom pods, lightly crushed
2tbspcoffee liqueur (Kahlúa, optional)
For the mascarpone cream
4large egg yolks
½cupgranulated sugar
8ozmascarpone cheese, softened
1 ½cupsheavy cream, chilled
1tspvanilla extract
For assembly
28ladyfinger biscuits (Savoiardi)
Unsweetened cocoa powder (for dusting)
Dark chocolate shavings (optional garnish)
Directions
Make the spiced espresso
1
Brew espresso or strong coffee.
While hot, stir in sugar, cinnamon stick, cloves, and cardamom.
Let steep for 10 minutes, then strain out the spices.
Stir in coffee liqueur (if using). Allow to cool to room temperature.
Prepare mascarpone cream
2
In a heatproof bowl set over simmering water (bain-marie), whisk egg yolks and sugar until pale and thick (about 5 minutes). Remove from heat and let cool slightly.
Stir mascarpone into the egg yolk mixture until smooth.
In a separate bowl, whip heavy cream with vanilla until soft peaks form.
Gently fold whipped cream into mascarpone mixture until well combined.
Assemble tiramisu
3
Quickly dip each ladyfinger into the cooled spiced espresso (1–2 seconds per side; don’t soak).
Arrange a layer of soaked ladyfingers in the bottom of a 9x13-inch dish (or trifle bowl).
Spread half of the mascarpone cream over ladyfingers.
Add a second layer of dipped ladyfingers.
Spread remaining mascarpone cream on top.
Chill & finish
4
Cover and refrigerate for at least 4–6 hours, ideally overnight, to let flavors meld.
Before serving, dust generously with unsweetened cocoa powder.
Garnish with dark chocolate shavings if desired.
Serving Suggestions
5
Serve in a large dish for slicing, or assemble in individual glasses for an elegant holiday dessert.
Pairs beautifully with espresso, dessert wine, or a spiced cocktail.
Tips & Variations
6
Make-ahead: Best prepared the day before. Keeps in the fridge for up to 3 days.
Boozy option: Add 1–2 tbsp dark rum or brandy to the mascarpone cream for extra warmth.
Kid-friendly: Skip the liqueur and use decaf coffee.
Extra festive: Sprinkle with a little cinnamon or nutmeg along with the cocoa dusting.
