This classic tiramisu recipe features layers of espresso-soaked ladyfingers and a smooth mascarpone cream, finished with a dusting of cocoa powder. Ideal for make-ahead desserts, gatherings, or family meals, this traditional Italian dessert is easy to assemble and requires no baking.
Ingredients You’ll Need
- 6 large egg yolks
- 1 cup (200 g) granulated sugar
- 1 ¼ cups (280 g) mascarpone cheese, room temperature
- 1 ½ cups (360 ml) heavy cream
- 1 cup (240 ml) freshly brewed espresso, cooled to room temperature
- 2 Tbsp dark rum or coffee liqueur, optional
- 1 tsp vanilla extract
- 24 ladyfingers, Savoiardi biscuits
- Unsweetened cocoa powder, for dusting
- Dark chocolate shavings, optional for garnish
How to Make Classic Tiramisu
1. Prepare the Mascarpone Mixture: In a medium bowl, whisk together the egg yolks and sugar until smooth and creamy. Place the bowl over a double boiler, whisking constantly for 5-7 minutes until the mixture thickens. Remove from heat and allow it to cool slightly.
2. Incorporate the Mascarpone: Once the egg yolk mixture has cooled, gently fold in the mascarpone cheese until fully combined and smooth.
3. Whip the Cream: In a separate bowl, whip the heavy cream with the vanilla extract until stiff peaks form. Carefully fold the whipped cream into the mascarpone mixture until well incorporated.
4. Prepare the Espresso Dip: In a shallow dish, combine the cooled espresso with the rum or coffee liqueur, if using.
5. Assemble the Tiramisu: Quickly dip each ladyfinger into the espresso mixture and arrange them in a single layer at the bottom of a 9×9-inch dish or similar serving dish.
6. Layer the Mascarpone Cream: Spread half of the mascarpone mixture evenly over the ladyfingers. Repeat with a second layer of dipped ladyfingers, then top with the remaining mascarpone mixture.
7. Chill and Garnish: Cover and refrigerate for at least 4 hours or overnight to set. Before serving, dust the top with cocoa powder and garnish with dark chocolate shavings, if desired.
Classic Tiramisu Recipe
Equipment
Ingredients
- 6 large egg yolks
- 1 cup (200 g) granulated sugar
- 1 ¼ cups (280 g) mascarpone cheese room temperature
- 1 ½ cups (360 ml) heavy cream
- 1 cup (240 ml) freshly brewed espresso cooled to room temperature
- 2 Tbsp dark rum or coffee liqueur optional
- 1 tsp vanilla extract
- 24 ladyfingers Savoiardi biscuits
- Unsweetened cocoa powder for dusting
- Dark chocolate shavings optional for garnish
Instructions
- Prepare the Mascarpone Mixture: In a medium bowl, whisk together the egg yolks and sugar until smooth and creamy. Place the bowl over a double boiler, whisking constantly for 5-7 minutes until the mixture thickens. Remove from heat and allow it to cool slightly.
- Incorporate the Mascarpone: Once the egg yolk mixture has cooled, gently fold in the mascarpone cheese until fully combined and smooth.
- Whip the Cream: In a separate bowl, whip the heavy cream with the vanilla extract until stiff peaks form. Carefully fold the whipped cream into the mascarpone mixture until well incorporated.
- Prepare the Espresso Dip: In a shallow dish, combine the cooled espresso with the rum or coffee liqueur, if using.
- Assemble the Tiramisu: Quickly dip each ladyfinger into the espresso mixture and arrange them in a single layer at the bottom of a 9×9-inch dish or similar serving dish.
- Layer the Mascarpone Cream: Spread half of the mascarpone mixture evenly over the ladyfingers. Repeat with a second layer of dipped ladyfingers, then top with the remaining mascarpone mixture.
- Chill and Garnish: Cover and refrigerate for at least 4 hours or overnight to set. Before serving, dust the top with cocoa powder and garnish with dark chocolate shavings, if desired.
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