Tiramisu Recipe
This classic Italian Tiramisu recipe features layers of coffee-soaked ladyfingers and a creamy mascarpone mixture, whipped to perfection and chilled to create a luscious, elegant dessert dusted with cocoa powder. It’s rich, indulgent, and perfect for entertaining or a special treat.
- Prep Time: 30 minutes
- Cook Time: 10–12 minutes
- Total Time: 8 hours 40 minutes
- Yield: 12 slices
- Category: Dessert
- Method: Stovetop
- Cuisine: Italian
Ingredients
For the Coffee Soak
- 1½ cups cooled espresso or strong coffee
For the Mascarpone Cream
- 6 large egg yolks
- ¾ cup granulated sugar
- 16 oz cold mascarpone cheese
- 1 tsp alcohol-free vanilla flavoring
- 2 cups cold heavy whipping cream
For Assembly and Garnish
- 40 plain ladyfingers
- 2–3 tbsp unsweetened cocoa powder, for dusting
Instructions
- Prepare the Egg Mixture: Whisk the egg yolks and sugar together in a heatproof bowl. Place the bowl over a saucepan of gently simmering water, ensuring the bowl is above the water and not touching it. Whisk constantly for about 10 to 12 minutes until the mixture thickens and reaches 160°F (71°C). Remove from heat and continue whisking briefly to cool it slightly.
- Make the Mascarpone Cream: Beat the mascarpone cheese and vanilla extract together until smooth. Gently fold the cooled egg yolk mixture into the mascarpone. In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold the whipped cream into the mascarpone and egg mixture until fully combined and airy.
- Assemble the Tiramisu: Quickly dip half of the ladyfingers in the cooled espresso, immersing them briefly to allow absorption without making them soggy. Arrange the soaked ladyfingers in a 9 × 13-inch dish in an even layer. Spread half of the mascarpone cream evenly over the ladyfingers. Repeat the dipping and layering process with the remaining ladyfingers and mascarpone cream.
- Chill: Cover the dish with plastic wrap and refrigerate for at least 8 hours or overnight to allow the flavors to meld and the dessert to set properly.
- Serve: Just before serving, dust the top generously with unsweetened cocoa powder for a rich chocolatey finish.
Notes
- Dip each ladyfinger briefly in the coffee to ensure they absorb enough liquid but retain their shape and texture.
- Decaffeinated coffee can be used as an alternative to espresso for a caffeine-free version.
- For best results, prepare the Tiramisu a day ahead to allow the flavors to fully develop.
- If raw eggs are a concern, use pasteurized eggs or egg yolk substitutes suitable for cooking.
Find it online: https://lauracooks.com/tiramisu-recipe/