Tiramisu, meaning “pick me up” in Italian, is a rich and elegant no-bake dessert made by layering espresso-soaked ladyfingers with a creamy filling of mascarpone, eggs, and sugar, topped with a dusting of cocoa powder. Light yet indulgent, it’s a perfect ending to any meal.
In a bowl, whisk egg yolks and sugar together in a double boiler or over a pot of simmering water (bain-marie) for 5–8 minutes, until thickened and pale. Let cool slightly.
Add mascarpone and whisk gently until smooth and well combined.
In a separate bowl, whip the heavy cream to stiff peaks.
Fold the whipped cream into the mascarpone mixture in batches until smooth and fluffy.
Combine the cooled espresso with coffee liqueur (if using) in a shallow dish.
Quickly dip each ladyfinger into the espresso (1–2 seconds per side — don’t soak!).
Arrange a layer of dipped ladyfingers in a 9x9-inch dish or similar.
Spread half of the mascarpone mixture over the ladyfingers.
Repeat with another layer of dipped ladyfingers and the remaining mascarpone.
Smooth the top and cover with plastic wrap.
Refrigerate for at least 6 hours, preferably overnight.
Just before serving, dust generously with cocoa powder using a fine sieve.
Optional: Garnish with dark chocolate shavings.
Slice into neat squares and serve chilled.
Best enjoyed within 2–3 days for optimal texture.
Add a layer of chocolate ganache between the mascarpone layers
Use amaretto or rum instead of coffee liqueur
Make individual portions in glasses or ramekins for a fancy presentation
Drink: Vin Santo, espresso, or a dessert wine like Moscato d’Asti
After-dinner liqueurs: Amaro, Kahlúa, or Frangelico
6 servings