🇮🇹 Classic Tiramisu Recipe
Ingredients (Serves 6–8):
For the cream:
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4 large egg yolks
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½ cup (100 g) granulated sugar
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1 cup (240 ml) heavy cream
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8 oz (225 g) mascarpone cheese, cold
For layering:
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1½ cups (360 ml) strong brewed coffee or espresso, cooled
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2–3 tbsp coffee liqueur (optional: Kahlúa, Marsala, or dark rum)
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24–30 ladyfinger biscuits (savoiardi)
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Unsweetened cocoa powder, for dusting
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Optional: dark chocolate shavings for garnish
Instructions:
1. Make the mascarpone cream:
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In a heatproof bowl over a double boiler, whisk egg yolks and sugar constantly for 5–8 minutes until thick and pale. Let cool slightly.
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In another bowl, beat heavy cream to stiff peaks.
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In a third bowl, whisk mascarpone until smooth.
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Fold the cooled egg mixture into the mascarpone, then gently fold in the whipped cream. Chill mixture for 15–20 minutes.
2. Prepare the coffee soak:
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Mix the coffee with liqueur (if using). Let cool completely.
3. Assemble the tiramisu:
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Quickly dip each ladyfinger into the coffee (1–2 seconds max—don’t oversoak).
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Arrange a layer in a 9×9 inch (or similar) dish.
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Spread half the mascarpone mixture over the ladyfingers.
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Repeat with another dipped layer of ladyfingers and top with the remaining mascarpone cream.
4. Chill and serve:
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Cover and refrigerate for at least 6 hours, preferably overnight.
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Before serving, dust generously with cocoa powder and garnish with chocolate shavings if desired.
💡 Tips:
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Use cold mascarpone for best texture.
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Don’t oversaturate the ladyfingers—they’ll fall apart.
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Tiramisu tastes even better the next day after flavors meld.
Would you like a no-egg version, a vegan alternative, or a fruit-flavored twist like lemon or strawberry tiramisu?