Classic Tiramisu Recipe
A no-bake Italian dessert with layers of coffee-soaked ladyfingers, creamy mascarpone filling, and a dusting of cocoa powder. Perfect for dinner parties or indulgent treats
Ingredients
Coffee Soak
- ½ cups strong brewed espresso (cooled)
- 2 tablespoons coffee liqueur (optional)
Mascarpone Filling
- 16 ounces mascarpone cheese (room temperature)
- 3 large eggs (separated into yolks and whites)
- ½ cup granulated sugar (divided)
- 1 teaspoon vanilla extract
- 1 cup heavy cream
Assembly
- 24-30 ladyfingers (savoiardi)
- Unsweetened cocoa powder (for dusting)
Optional Garnishes
- Dark chocolate shavings
- Fresh berries (raspberries or strawberries)
Instructions
Step 1: Prepare the Coffee Soak
- Brew 1 ½ cups of strong espresso and let it cool completely
- Stir in 2 tablespoons of coffee liqueur (if using) and set aside
Step 2: Make the Mascarpone Filling
- Separate the egg yolks and whites into two large bowls
- In the bowl with the yolks, add ¼ cup of sugar and 1 teaspoon of vanilla extract. Whisk until pale, thick, and creamy
- Gently fold in the mascarpone cheese until smooth
- In the other bowl, beat the egg whites with the remaining ¼ cup of sugar until stiff peaks form
- In a separate bowl, whip the heavy cream to soft peaks
- Fold the whipped cream into the mascarpone mixture, then gently fold in the beaten egg whites
Step 3: Assemble the Tiramisu
- Quickly dip each ladyfinger into the cooled coffee mixture (1-2 seconds per side)
- Arrange a layer of dipped ladyfingers at the bottom of an 8x8 inch dish
- Spread half of the mascarpone filling evenly over the ladyfingers
- Repeat with another layer of dipped ladyfingers, followed by the remaining mascarpone filling
Step 4: Chill and Finish
- Cover the tiramisu with plastic wrap and refrigerate for at least 4 hours (or overnight)
- Before serving, dust the top with unsweetened cocoa powder using a fine sieve
- Optional: Garnish with dark chocolate shavings or fresh berries
Notes
- Pro Tip: Use high-quality ingredients for the best flavor. Freshly brewed espresso and room-temperature mascarpone make a big difference.
- Variations: Try adding a splash of rum or amaretto to the coffee soak for a boozy twist.
- Storage: Tiramisu can be stored in the fridge for up to 3-4 days.