Description
Authentic Italian tiramisu with layers of espresso-soaked ladyfingers and rich mascarpone cream. This classic no-bake dessert is elegant, make-ahead friendly, and absolutely irresistible with its perfect balance of coffee and sweet cream.
Ingredients
Scale
For the Mascarpone Cream:
- 6 large egg yolks (pasteurized recommended)
- ¾ cup granulated sugar, divided
- 1½ cups (12 oz) mascarpone cheese, room temperature
- 2 cups heavy whipping cream, cold
- 1 teaspoon pure vanilla extract
- 3 large egg whites (pasteurized recommended)
- Pinch of salt
For the Coffee Mixture:
- 2 cups strong espresso or very strong coffee, cooled to room temperature
- 3 tablespoons coffee liqueur (Kahlúa) or Marsala wine (optional)
- 2 tablespoons granulated sugar
For Assembly:
- 40–48 Italian ladyfinger cookies (Savoiardi), about 2 packages
- ¼ cup unsweetened cocoa powder, for dusting
- Dark chocolate shavings for garnish (optional)
Instructions
- Brew the Coffee: Prepare 2 cups of strong espresso or coffee and let it cool to room temperature. Stir in coffee liqueur (if using) and 2 tablespoons sugar until dissolved. Pour into a shallow bowl or pie plate for easy dipping. Set aside.
- Beat Egg Yolks and Sugar: In a large bowl using an electric mixer, beat egg yolks with ½ cup sugar on medium-high speed for 3-4 minutes until thick, pale yellow, and ribbony. When you lift the beaters, the mixture should fall in thick ribbons that hold their shape briefly. This creates the custard-like base.
- Add Mascarpone: Reduce mixer speed to low. Add room-temperature mascarpone cheese and vanilla extract. Beat until just combined and smooth, about 1 minute. Don’t overmix or the mascarpone can become grainy. Scrape down bowl sides. Set aside.
- Whip the Cream: In a separate clean bowl with clean beaters, whip cold heavy cream on medium-high speed until stiff peaks form, about 3-4 minutes. The cream should hold its shape firmly when beaters are lifted.
- Fold Cream into Mascarpone: Gently fold the whipped cream into the mascarpone mixture using a rubber spatula. Use broad, sweeping motions from the bottom up, rotating the bowl as you fold. Continue until no white streaks remain but don’t overmix—you want to maintain airiness.
- Whip Egg Whites: In another clean bowl with clean beaters, beat egg whites with a pinch of salt on medium speed until foamy. Gradually add remaining ¼ cup sugar while beating, then increase to high speed. Beat until stiff, glossy peaks form, about 3-4 minutes.
- Fold in Egg Whites: Gently fold the beaten egg whites into the mascarpone mixture using the same gentle folding technique. The mixture should be light, airy, and voluminous. This step creates authentic tiramisu’s signature fluffy texture.
- Dip Ladyfingers – First Layer: Working with one ladyfinger at a time, quickly dip both sides in the coffee mixture for about 1-2 seconds total. Don’t oversoak or they’ll disintegrate. The cookies should be moistened but still hold their shape. Arrange dipped ladyfingers in a single layer in your 9×13-inch dish, placing them side by side. You should fit about 20-24 cookies in the first layer.
- Add First Cream Layer: Spread half of the mascarpone cream mixture over the ladyfinger layer, smoothing it evenly with a spatula to cover completely. The layer should be generous and spread all the way to the edges.
- Create Second Layer: Dip remaining ladyfingers in coffee mixture using the same quick-dipping technique. Arrange them in a second layer over the cream, creating another complete layer. You may need to trim cookies to fit or arrange them in different directions.
- Add Final Cream Layer: Spread remaining mascarpone cream over the second ladyfinger layer, smoothing the top and making it as even as possible. This is your presentation layer, so take time to make it smooth and beautiful.
- Dust with Cocoa: Using a fine-mesh sieve, generously dust the entire top with unsweetened cocoa powder, creating an even layer. Add chocolate shavings if desired.
- Refrigerate: Cover tightly with plastic wrap (don’t let it touch the cocoa surface) or aluminum foil. Refrigerate for at least 4-6 hours, but preferably overnight. This chilling time is essential—it allows flavors to meld and the ladyfingers to soften completely while absorbing the cream.
- Serve: Cut into squares and serve chilled. For cleanest cuts, wipe knife clean between each slice.
Notes
- Pasteurized eggs: For food safety, especially if serving to children, elderly, or pregnant women, use pasteurized eggs or pasteurized egg products.
- Alcohol-free version: Omit liqueur and add 1 extra tablespoon sugar to coffee mixture.
- Coffee strength: The stronger the coffee, the more pronounced the flavor. Weak coffee produces bland tiramisu.
- Don’t oversoak: Ladyfingers should be dipped quickly—2 seconds total. Oversoaking makes them mushy.
- Room temperature mascarpone: Cold mascarpone doesn’t blend smoothly. Let it sit out 30 minutes before using.
- Make ahead: Best made 12-24 hours in advance. Flavors improve with time.
- Storage: Keeps covered in refrigerator for 3-4 days.
- Prep Time: 30 minutes
- Cook Time: 4-6 hours (or overnight)
- Category: Dessert
- Method: No-Bake
- Cuisine: Italian
Nutrition
- Serving Size: 1 piece (based on 12 servings)
- Calories: 385
- Sugar: 24g
- Sodium: 95mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 195mg