🇮🇹 Classic Tiramisu Recipe
📝 Ingredients (Serves 6–8)
For the mascarpone filling:
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4 large egg yolks
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1/2 cup (100g) granulated sugar
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1 cup (240g) mascarpone cheese, room temperature
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1 cup (240 ml) heavy whipping cream, cold
For the espresso layer:
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1 1/2 cups strong brewed espresso or coffee, cooled
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2–3 tbsp coffee liqueur (optional, e.g., Kahlúa or Marsala wine)
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24–30 ladyfinger cookies (savoiardi)
For dusting:
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Unsweetened cocoa powder
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Dark chocolate shavings (optional)
👩🍳 Instructions
1. Make the mascarpone filling:
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In a heatproof bowl, whisk egg yolks and sugar together.
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Set over a simmering pot of water (double boiler) and whisk constantly for 5–8 minutes until thickened and pale. Remove from heat and cool slightly.
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Whisk in the mascarpone until smooth and creamy.
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In a separate bowl, whip the cream to stiff peaks.
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Gently fold the whipped cream into the mascarpone mixture until fully combined. Chill while assembling.
2. Prepare espresso dip:
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In a shallow dish, mix brewed espresso with coffee liqueur (if using). Let cool completely.
3. Assemble:
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Quickly dip each ladyfinger into the espresso mixture (1–2 seconds per side — don’t soak!).
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Arrange a layer of dipped ladyfingers in the bottom of a 9×9-inch (or similar) dish.
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Spread half the mascarpone mixture over the ladyfingers and smooth the top.
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Repeat with another layer of dipped ladyfingers and remaining mascarpone.
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Cover and refrigerate for at least 4 hours, preferably overnight.
4. Serve:
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Right before serving, dust generously with unsweetened cocoa powder and top with chocolate shavings, if desired.
☕ Tips & Variations:
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Want to skip raw yolks? Use pasteurized eggs or a custard-style mascarpone base.
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For alcohol-free: omit liqueur or use a splash of vanilla.
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For extra indulgence, add a thin layer of Nutella or chocolate ganache between layers.
Would you like a non-dairy, eggless, or individual cup version of tiramisu?