Here’s a classic Italian Tiramisu recipe — rich, creamy, and beautifully layered with espresso-soaked ladyfingers and mascarpone cream. ☕🍰
🍮 Classic Tiramisu
Ingredients
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6 large egg yolks
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¾ cup granulated sugar
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1 cup mascarpone cheese (room temperature)
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1½ cups heavy cream (cold)
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2 cups strong coffee or espresso (cooled)
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3 tbsp coffee liqueur (optional — e.g., Kahlúa or Marsala wine)
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About 24–30 ladyfinger cookies (Savoiardi)
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Unsweetened cocoa powder (for dusting)
🔪 Instructions
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Make the Mascarpone Filling:
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In a heatproof bowl, whisk together egg yolks and sugar.
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Place over a pot of simmering water (double-boiler style) and whisk constantly for about 6–8 minutes until thickened and pale.
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Remove from heat and let cool slightly.
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Whisk in the mascarpone cheese until smooth.
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Whip the Cream:
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In a separate bowl, beat the heavy cream until stiff peaks form.
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Gently fold the whipped cream into the mascarpone mixture until fully combined and fluffy.
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Prepare the Coffee Mixture:
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Combine cooled espresso and coffee liqueur (if using) in a shallow bowl.
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Assemble the Tiramisu:
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Quickly dip each ladyfinger into the coffee mixture (1–2 seconds — don’t soak too long or they’ll fall apart).
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Arrange a layer of soaked ladyfingers in the bottom of a 9×9-inch dish.
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Spread half of the mascarpone cream over the top.
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Add another layer of soaked ladyfingers, then top with the remaining cream.
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Chill:
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Cover and refrigerate for at least 4 hours, preferably overnight. This helps the flavors blend and the texture set.
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Serve:
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Just before serving, dust generously with unsweetened cocoa powder.
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Slice and enjoy chilled!
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☕ Tips & Variations
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For a non-alcoholic version, skip the liqueur and use a bit of vanilla extract instead.
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Add chocolate shavings between layers for extra richness.
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Can be made up to 2 days in advance — it actually tastes better the next day!
Would you like me to give you a quick no-egg version (no double boiler needed) or keep it authentic Italian-style like this one?
