Description
This Authentic Italian Tiramisu is a classic, no-bake dessert made with layers of coffee-soaked ladyfingers and a rich mascarpone cream. It’s light, creamy, and bursting with the flavors of coffee, cocoa, and a hint of liqueur—a perfect end to any meal.
Ingredients
Units
Scale
For the tiramisu:
- 3 large egg yolks
- 1/3 cup (70 g) granulated sugar
- 8 oz (225 g) mascarpone cheese, at room temperature
- 1 cup (240 ml) heavy cream, cold
- 1 1/2 cups (360 ml) strong coffee or espresso, cooled
- 3 tablespoons coffee liqueur (e.g., Kahlúa, optional)
- 24–30 ladyfingers (savoiardi)
For topping:
- Unsweetened cocoa powder
- Dark chocolate shavings (optional)
Instructions
Prepare the Mascarpone Cream:
- Beat the egg yolks and sugar:
- In a medium bowl, whisk the egg yolks and sugar together until pale and creamy, about 2-3 minutes.
- Incorporate the mascarpone:
- Add the mascarpone cheese to the egg mixture and beat until smooth and creamy.
- Whip the cream:
- In a separate bowl, whip the heavy cream to stiff peaks using an electric mixer.
- Fold the mixtures together:
- Gently fold the whipped cream into the mascarpone mixture until fully combined. Be careful not to deflate the cream.
Assemble the Tiramisu:
- Prepare the coffee soak:
- Combine the cooled coffee and coffee liqueur (if using) in a shallow dish.
- Dip the ladyfingers:
- Quickly dip each ladyfinger into the coffee mixture, ensuring they are soaked but not soggy.
- Layer the dessert:
- Arrange a layer of soaked ladyfingers at the bottom of an 8×8-inch (20×20 cm) dish. Spread half of the mascarpone cream evenly over the ladyfingers.
- Repeat with another layer of dipped ladyfingers and the remaining mascarpone cream.
- Dust with cocoa:
- Sift a generous layer of cocoa powder over the top.
Chill and Serve:
- Chill the tiramisu:
- Cover and refrigerate for at least 4 hours, or overnight for best results.
- Serve:
- Dust with more cocoa powder or add chocolate shavings before serving. Slice into squares and enjoy
Notes
- For an alcohol-free version, omit the coffee liqueur and use decaffeinated coffee if desired.
- Use high-quality mascarpone for the best flavor and texture.
- Tiramisu can be made up to 2 days in advance, as the flavors improve with time.