Classic Italian Tiramisu (Printable version)
Espresso-soaked ladyfingers layered with velvety mascarpone cream, finished with cocoa powder.
# What you need:
→ Cream Layer
01 - 17.6 oz mascarpone cheese
02 - 4 large egg yolks
03 - 0.5 cup granulated sugar
04 - 1 tsp pure vanilla extract
05 - 1 cup heavy cream, cold
→ Coffee Mixture
06 - 1.25 cups strong espresso, cooled
07 - 3 tbsp coffee liqueur (Kahlúa or Marsala)
→ Assembly
08 - 7 oz ladyfingers (savoiardi)
09 - Unsweetened cocoa powder for dusting
10 - Dark chocolate shavings (optional)
# How to make it:
01 - Whisk egg yolks and granulated sugar together in a heatproof bowl set over a pot of gently simmering water. Cook for 3-4 minutes until the mixture becomes pale and slightly thickened. Remove from heat and let cool slightly.
02 - Gently fold the mascarpone cheese and vanilla extract into the cooled yolk mixture until smooth and creamy.
03 - In a separate chilled bowl, whip the cold heavy cream until stiff peaks form. Carefully fold the whipped cream into the mascarpone mixture until just combined.
04 - Combine the cooled espresso and coffee liqueur in a shallow dish wide enough to dip ladyfingers.
05 - Quickly dip each ladyfinger into the coffee mixture for 1-2 seconds per side—do not soak. Arrange a single layer of dipped ladyfingers in the bottom of a 9 x 9 inch baking dish.
06 - Spread half of the mascarpone cream evenly over the first layer of ladyfingers using a spatula.
07 - Add another layer of coffee-dipped ladyfingers over the cream. Top with the remaining mascarpone cream and smooth the surface evenly.
08 - Cover the dish with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld and the dessert to set properly.
09 - Just before serving, dust the top generously with unsweetened cocoa powder using a sifter. Sprinkle with dark chocolate shavings if desired. Cut into squares and serve chilled.
# Expert tips:
01 -
- The coffee soaked layers taste like an Italian café in dessert form
- Make ahead magic means you can actually enjoy your own dinner party
02 -
- Dip ladyfingers quickly or you will end up with a soggy mess instead of perfect creamy layers
- Room temperature mascarpone mixes smoothly while cold versions can curdle and ruin your day
03 -
- Traditional savoiardi are worth the extra hunt because they hold their structure better than soft ladyfingers
- Make sure your espresso is completely cooled before dipping to prevent melting the mascarpone mixture