Classic Tiramisu
The timeless Italian dessert made with espresso‑soaked ladyfingers layered with a creamy mascarpone mixture, dusted with cocoa powder.
Equipment
- Mixing bowls
- Electric mixer
- 9×9‑inch Pan
- Sifter
Ingredients
Coffee Soak
- 1 cup strong brewed espresso or coffee cooled
- 2 tbsp coffee liqueur (optional)
Cream Layer
- 8 oz mascarpone cheese softened
- 3 egg yolks
- 1/2 cup granulated sugar
- 1 cup heavy cream cold
- 1 tsp vanilla extract
Assembly
- 24 ladyfingers
- unsweetened cocoa powder for dusting
Instructions
- Pour espresso (and liqueur, if using) into a shallow bowl and let cool.
- In a bowl, whisk egg yolks and sugar over a double boiler until pale and thick (about 5 minutes), then cool slightly.
- Mix mascarpone and vanilla into the yolk mixture until smooth.
- Whip cold heavy cream to stiff peaks in a separate bowl, then gently fold into mascarpone mixture.
- Quickly dip each ladyfinger into coffee mixture (don’t soak) and lay half in pan.
- Spread half of the cream mixture over the ladyfingers.
- Repeat with remaining dipped ladyfingers and cream.
- Cover and refrigerate for at least 2 hours, preferably overnight, to set.
- Before serving, dust the top liberally with cocoa powder.
Notes
Be cautious not to over‑soak the ladyfingers to avoid a soggy dessert. For food safety, pasteurized eggs or zabaglione method should be used when serving raw yolks.