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This classic tiramisu is always a showstopper for special occasions or family gatherings. The first spoonful of coffee-soaked ladyfingers and velvety mascarpone never fails to impress. With creamy layers, bold espresso flavor, and a hint of cocoa, this homemade Italian dessert is easier than it looks and always disappears fast at my table.
When I made tiramisu for my parents’ anniversary, everyone went for seconds and we laughed about how I almost forgot the cocoa on top. Now it is a requested favorite for every holiday.
Ingredients
- Egg yolks: provide richness and that classic custard texture look for yolks with a bright golden color for best results
- Granulated sugar: sweetens and helps thicken the egg mixture choose fine sugar for easier dissolving
- Mascarpone cheese: delivers luxurious creaminess use full-fat mascarpone at room temperature for easy mixing
- Heavy cream: adds a cloudlike layer and stabilizes the filling fresh cold cream whips up the best
- Espresso or strong coffee: gives tiramisu its signature kick use freshly brewed and let it cool completely
- Coffee liqueur: deepens the coffee notes optional but delicious try to use a quality one for extra flavor
- Ladyfinger biscuits: offer structure and soak up all that coffee flavor pick firm dry ladyfingers so they do not get mushy
- Unsweetened cocoa powder: dusted for a bittersweet finish choose a high-quality Dutch process cocoa if possible
- Dark chocolate shavings: boost the decadence if you want to get fancy use a good quality chocolate to shave on top
Step-by-Step Instructions
- Make the Custard:
- In a heatproof bowl whisk egg yolks and sugar together. Place over a pot of simmering water creating a double boiler and whisk continuously for eight to ten minutes until the mixture thickens and goes pale yellow. Let this cool completely to set the base for a smooth creamy tiramisu.
- Combine Mascarpone and Custard:
- Once the yolk mixture is cool gently fold in the room temperature mascarpone cheese. Use a spatula and do not overmix to keep the filling fluffy and light.
- Whip and Add the Cream:
- In a separate chilled bowl beat heavy cream until stiff peaks form. This step gives tiramisu its signature airy texture. Carefully fold the whipped cream into the mascarpone mixture so it stays voluminous.
- Dip and Layer Ladyfingers:
- Mix your cooled espresso or strong coffee with coffee liqueur in a wide shallow dish. Quickly dip each ladyfinger so it soaks up some coffee without getting soggy. Layer ladyfingers snugly in your serving dish to make a firm base.
- Layer the Cream:
- Spread half of the creamy mascarpone mixture evenly over the ladyfingers using an offset spatula or the back of a spoon. Top with another layer of dipped ladyfingers and then the remaining cream.
- Chill Thoroughly:
- Cover your dish tightly and refrigerate for at least four hours or preferably overnight. This rest time lets flavors deepen and the dessert set up beautifully.
- Finish and Serve:
- Dust a generous layer of unsweetened cocoa powder over the top and sprinkle with dark chocolate shavings if desired. Slice and serve straight from the dish for best results.
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Mascarpone is my favorite part of this dessert because it transforms the filling into something pillowy and luscious. I still remember my grandmother letting me help dust cocoa over the pan before dinner guests arrived. Those little touches make tiramisu extra special to share.
Storage Tips
Cover leftover tiramisu tightly with plastic wrap or store in an airtight glass container to keep it from absorbing fridge odors. Tiramisu stays fresh and tasty for up to two days in the refrigerator and the flavor improves as it sits. I do not recommend freezing tiramisu because the creamy layers can separate when thawed.
Ingredient Substitutions
If you cannot find mascarpone try blending equal parts cream cheese and heavy cream for a similar texture. No espresso machine Substitute very strong dark roast brewed coffee. For an alcohol-free version skip the liqueur entirely or replace with a teaspoon of rum extract mixed into the coffee. I sometimes use a dusting of grated milk chocolate instead of dark for a milder finish.
Serving Suggestions
Serve tiramisu cold from the fridge in neat squares or spooned straight from the dish into bowls. It is beautiful with a cup of espresso or even a glass of dessert wine. For an extra elegant touch add a few chocolate curls or fresh berries on top just before serving. I have even cut tiramisu into mini bars for a party dessert board.
Tiramisu’s Italian Roots
Tiramisu originated in the Veneto region of Italy in the 1960s and has since become beloved around the world. Traditionally the dessert means pick me up thanks to its boost of coffee and cocoa. It is always a favorite at Italian celebrations and was the first dessert I ever made from scratch as a teenager wanting to impress company.
Recipe FAQs
- → What type of coffee works best for tiramisu?
Strong brewed espresso or robust coffee works best, as the flavor shines through the creamy layers.
- → How long should tiramisu chill before serving?
Chilling for at least 4 hours, or overnight, allows flavors to meld and ensures the dessert sets.
- → Can tiramisu be made without alcohol?
Yes, you can omit the coffee liqueur and use only coffee for a family-friendly treat.
- → What’s the secret to whipped cream with stiff peaks?
Use very cold cream and a chilled bowl, and whip until the cream holds its shape without slipping.
- → What garnish works best for espresso martini?
Traditional garnish is three coffee beans for aroma and a classic look.
- → How do I avoid soggy ladyfingers in tiramisu?
Quickly dip each biscuit in coffee mixture—don't let them soak, as they absorb liquid fast.