Classic Italian Tiramisu
This classic Italian tiramisu is a creamy, dreamy, no-bake dessert layered with espresso-soaked ladyfingers and a mascarpone filling. Each bite delivers rich coffee, sweet cream, and a hint of cocoa—the perfect way to end any meal!
Equipment
- Mixing bowls
- electric mixer or whisk
- double boiler
- espresso maker
- shallow dish or baking dish
- - Spatula
- fine sieve
- Measuring cups and spoons
Ingredients
- 6 egg yolks use pasteurized eggs if desired
- 3 egg whites whipped to stiff peaks
- 1 cup granulated sugar
- 1 pound mascarpone cheese
- 1 cup heavy cream or whipping cream
- 1.5 cups strong espresso or instant coffee, cooled
- 2 tbsp rum or marsala or amaretto liqueur
- 1 package ladyfingers savoiardi
- unsweetened cocoa powder for dusting
Instructions
- Brew espresso and let it cool. Stir in rum, marsala, or amaretto.
- In a double boiler, whisk egg yolks and sugar until thick and pale. Let it cool slightly.
- Beat in mascarpone cheese until smooth.
- Whip egg whites to stiff peaks and gently fold them into the mascarpone mixture.
- In another bowl, whip heavy cream until soft peaks form and fold into the mascarpone cream.
- Quickly dip each ladyfinger into the espresso mixture—do not soak too long.
- Arrange a layer of espresso-soaked ladyfingers in your baking dish.
- Spread half of the mascarpone mixture on top.
- Repeat with another layer of ladyfingers and the rest of the cream.
- Cover and refrigerate for at least 4 hours, preferably overnight.
- Dust with unsweetened cocoa powder before serving.
Notes
Chill tiramisu overnight for best texture and flavor. For a non-alcoholic version, skip the rum and use vanilla extract. Always use unsweetened cocoa powder for dusting. Serve cold.
Nutrition
Calories: 420kcal | Protein: 7g | Saturated Fat: 16g | Cholesterol: 190mg | Sodium: 110mg