Classic Tiramisu (Printable Version)
Creamy mascarpone layered with espresso-dipped ladyfingers, chilled until set and dusted with cocoa.
# What You Need:
→ Cream Layer
01 - 1 pound (16 ounces) mascarpone cheese
02 - 4 large egg yolks
03 - 1/2 cup granulated sugar
04 - 1 teaspoon pure vanilla extract
05 - 1 cup heavy cream, cold
→ Coffee Mixture
06 - 1 1/4 cups strong brewed espresso, cooled
07 - 3 tablespoons coffee liqueur (optional, such as Kahlúa or Marsala)
→ Assembly
08 - 7 ounces ladyfingers (about 24–28 pieces)
09 - Unsweetened cocoa powder, for dusting
10 - Dark chocolate shavings (optional)
# How-To Steps:
01 - Whisk egg yolks and sugar in a heatproof bowl over gently simmering water (bain-marie) until the mixture is pale and slightly thickened, about 3–4 minutes. Remove from heat and allow to cool slightly.
02 - Fold mascarpone cheese and vanilla extract into the yolk mixture, blending until completely smooth and creamy.
03 - In a separate bowl, whip heavy cream to stiff peaks. Gently fold the whipped cream into the mascarpone mixture until evenly combined.
04 - Combine cooled espresso and coffee liqueur (if using) in a shallow dish.
05 - Quickly dip each ladyfinger into the coffee mixture for 1–2 seconds per side. Arrange a single layer in a 9 x 9 inch dish.
06 - Spread half of the mascarpone cream mixture evenly over the ladyfingers.
07 - Add a second layer of dipped ladyfingers, followed by the remaining mascarpone cream. Smooth the top evenly.
08 - Cover and refrigerate for at least 4 hours or preferably overnight to set properly.
09 - Dust the surface generously with unsweetened cocoa powder and sprinkle with dark chocolate shavings if desired before serving.
# Helpful Tips:
01 -
- The coffee-soaked ladyfingers hold on to a secret shot of liqueur, making every bite feel a little decadent.
- It comes together with little fuss, letting you look like a dessert pro (even if it’s actually your first tiramisu).
02 -
- Once, I left the ladyfingers in the coffee too long and ended up with a soup—now I dip quickly, no exceptions.
- Swapping espresso for regular coffee works in a pinch, but go stronger than you think for real depth.
03 -
- If you forget to chill the beaters and bowl for the cream, put them in the freezer for 10 minutes—cold tools make it whip faster.
- Layering unevenly might look rustic, but those wavy strata are often where the best flavors hide.