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Classic Tiramisu Recipe

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4.1 from 10 reviews

This Classic Tiramisu recipe is a delightful Italian dessert featuring layers of coffee-soaked ladyfingers and a creamy mascarpone mixture. Light, airy, and rich with a hint of vanilla and cocoa, it’s perfect for any occasion. Chilled to perfection, this no-bake tiramisu combines the boldness of strong coffee with sweet, fluffy meringue and smooth mascarpone for an irresistible treat.

Ingredients

For the Coffee Mixture

  • 1 cup strong coffee
  • 1 teaspoon maple syrup or honey (optional, for extra depth)

For the Cream Mixture

  • 4 large eggs, separated
  • 2/3 cup granulated sugar, divided
  • 16 ounces mascarpone, cold from the fridge
  • 1 teaspoon vanilla extract
  • Pinch of salt

For Assembly

  • 1 (16 ounce) package ladyfingers
  • Cocoa powder, for dusting

Instructions

  1. Prepare Coffee Mixture: Brew the coffee and pour it into a wide, shallow bowl. Stir in the maple syrup or honey if using. Set aside alongside your 9×9-inch serving dish to assemble the tiramisu.
  2. Make Meringue: Separate the egg whites from the yolks. Using a stand mixer fitted with a whisk attachment, beat the egg whites on high speed until frothy. Slowly add half the sugar (1/3 cup) while continuing to beat until stiff peaks form, about 3–5 minutes. Transfer this meringue to a separate bowl to keep.
  3. Beat Egg Yolks: Add the egg yolks and remaining sugar (1/3 cup) to the stand mixer bowl and beat on high speed until pale and creamy, approximately 2 minutes.
  4. Combine Mascarpone Mixture: Scrape down the sides of the mixer bowl, then add the cold mascarpone, vanilla extract, and a pinch of salt. Whisk gently until the mixture is smooth and fully combined.
  5. Fold in Meringue: Fold half of the prepared meringue into the mascarpone mixture with a silicone spatula until partially combined. Then fold in the remaining meringue gently until it’s fully incorporated, creating a light and fluffy cream.
  6. Layer the Tiramisu – First Layer: Spread a thin layer of the mascarpone cream on the bottom of the serving dish. Quickly dip each ladyfinger into the coffee mixture, soaking both sides briefly to avoid sogginess, and arrange them in a single layer over the cream.
  7. Layer the Tiramisu – Second Layer: Spread half of the remaining mascarpone cream evenly over the ladyfingers.
  8. Repeat Layers: Dip the remaining ladyfingers in coffee and arrange another layer on top of the mascarpone. Finish by spreading the remaining mascarpone cream smoothly over the top.
  9. Chill the Tiramisu: Refrigerate the assembled tiramisu uncovered for at least 4 hours or overnight to allow flavors to meld and the dessert to set. If chilling longer than 4 hours, lightly cover it after the initial period.
  10. Serve: Just before serving, generously dust the top with cocoa powder. Use a sharp knife to slice into portions and serve chilled for the best texture and taste.

Notes

  • Be careful not to soak the ladyfingers too long in the coffee to prevent a soggy tiramisu.
  • Use cold mascarpone for easier mixing and a creamier texture.
  • Fresh eggs are recommended since they are used raw; alternatively, look for pasteurized eggs if concerned.
  • Allow at least 4 hours chilling for best flavor and proper setting; overnight chilling is ideal.
  • Maple syrup or honey is optional but adds a subtle depth of sweetness to the coffee mixture.

Find it online: https://lauracooks.com/classic-tiramisu-recipe/