Classic Italian Tiramisu Dessert (Printable Version)
Italy’s classic tiramisu features creamy mascarpone, coffee-soaked ladyfingers, and a dusting of cocoa.
# What You'll Need:
→ Mascarpone Cream
01 -
6 large egg yolks
02 -
150 g granulated sugar
03 -
240 ml heavy cream
04 -
450 g mascarpone cheese, at room temperature
→ Coffee Soak
05 -
360 ml strong brewed espresso or coffee, cooled
06 -
30–45 ml coffee liqueur (such as Kahlúa or Marsala wine, optional)
→ Assembly
07 -
40–45 ladyfinger biscuits (savoiardi)
→ Finishing Touch
08 -
Unsweetened cocoa powder, for dusting
09 -
Dark chocolate shavings or espresso beans, for garnish (optional)
# Steps To Follow:
01 -
In a heatproof bowl, combine egg yolks and sugar. Place the bowl over a saucepan of simmering water, ensuring it does not touch the surface. Whisk constantly for 5–7 minutes until the mixture is pale, slightly thickened, and hot to touch. Remove from heat and allow to cool briefly.
02 -
In a separate large bowl, whip heavy cream until stiff peaks form. In another bowl, whisk mascarpone until smooth, then fold in the cooled egg yolk mixture. Gently fold in the whipped cream until fully combined. Refrigerate the cream mixture if it becomes too soft.
03 -
Pour cooled espresso into a shallow dish. Stir in coffee liqueur if using.
04 -
Quickly dip each ladyfinger into the coffee mixture for about 1 second per side. Do not soak to avoid sogginess.
05 -
Arrange half the dipped ladyfingers in a single layer in a rectangular glass dish. Spread half of the mascarpone cream evenly over the layer. Repeat with the remaining ladyfingers and cream.
06 -
Smooth the top, cover, and refrigerate for at least 6 hours or overnight for best results.
07 -
Before serving, dust generously with unsweetened cocoa powder. Slice cleanly and serve. Garnish with chocolate shavings or espresso beans if desired.
# Notes and Tips:
01 -
Whisking the egg yolks over gentle heat ensures a creamy, safe base without scrambling. Dip each ladyfinger very briefly to keep the texture.