Recipe: Classic Tiramisu

 

Classic Tiramisu

Classic Tiramisu


Classic Tiramisu is an iconic Italian dessert renowned for its perfect harmony of rich flavours and luxurious textures.1 Layers of delicate ladyfingers are quickly dipped in strong espresso, then nestled between clouds of a sweet, airy mascarpone cream infused with a hint of liqueur.2 A dusting of bitter cocoa powder on top provides a beautiful contrast, completing this sophisticated no-bake treat.3 It’s an elegant dessert that's surprisingly simple to assemble and always impresses, offering a delightful balance of coffee, cream, and a touch of sweetness in every spoonful.

📝 Ingredients

  • For the Mascarpone Cream:
    • 6 large egg yolks4
    • cup granulated sugar
    • 1 (16 ounce) container mascarpone cheese, chilled
    • 1  cups heavy cream, chilled
    • 1 teaspoon vanilla extract
  • For the Coffee Dip:
    • 2 cups strong espresso or strong brewed coffee, cooled
    • cup coffee liqueur (e.g., Kahlúa) or dark rum/brandy (optional, adjust to taste)
  • For Assembly:
    • 2 (3 ounce) packages ladyfingers (Savoiardi biscuits), approximately 24-30
    • Unsweetened cocoa powder, for dusting5

🧑‍🍳 Instruction Method

  1. Prepare the Egg Yolk Mixture (Zabaione-style):6

    • In a heatproof bowl set over a saucepan of simmering water (make sure the water doesn't touch the bottom of the bowl), whisk together the egg yolks and granulated sugar.
    • Continue whisking constantly for 8-10 minutes, or until the mixture is thick, pale yellow, and has doubled in volume. It should reach about  () to be safely cooked.
    • Remove from heat and continue whisking for a few more minutes until it cools slightly. Let it cool completely to room temperature.
  2. Make the Mascarpone Cream:
    • In a large bowl, combine the chilled mascarpone cheese, heavy cream, and vanilla extract.
    • Using an electric mixer, beat on medium-high speed until stiff peaks form. Be careful not to over-beat, or it might curdle.
    • Gently fold the cooled egg yolk mixture into the mascarpone cream until just combined. Don't over-mix.
  3. Prepare the Coffee Dip:
    • In a shallow dish, combine the cooled espresso/coffee and coffee liqueur (if using).
  4. Assemble the Tiramisu:
    • Choose a 9x13 inch baking dish or a similarly sized serving dish.
    • Quickly dip each ladyfinger into the coffee mixture.7 Do not soak them, as they will become soggy. A quick dip on both sides is enough.
    • Arrange a single layer of dipped ladyfingers at the bottom of the prepared dish.
    • Spread half of the mascarpone cream evenly over the ladyfingers.8
    • Dust generously with unsweetened cocoa powder using a fine-mesh sieve.9
    • Repeat with another layer of dipped ladyfingers, followed by the remaining mascarpone cream.10
    • Cover the dish tightly with plastic wrap.11

  5. Chill and Serve:
    • Refrigerate for at least 4-6 hours, or preferably overnight, to allow the flavours to meld and the tiramisu to set.12
    • Just before serving, dust the top generously with unsweetened cocoa powder.13
    • Slice and serve chilled.14

✅ Tips for Success

  • Quality Ingredients: Use high-quality mascarpone cheese and good espresso for the best flavour.
  • Don't Over-Soak: This is the most crucial tip! Ladyfingers absorb liquid very quickly.15 A quick dip (1-2 seconds per side) is all you need, or your tiramisu will be watery and fall apart.
  • Chill Thoroughly: Proper chilling is essential. It allows the flavours to deepen and the layers to set firmly, making it easier to slice and more enjoyable to eat.
  • Coffee Temperature: Ensure the espresso/coffee is completely cooled before dipping the ladyfingers. Hot liquid will make them disintegrate.
  • Alcohol Adjustment: The coffee liqueur is optional. You can adjust the amount to your taste or omit it entirely for an alcohol-free version. A splash of vanilla extract can be added to the coffee if no liqueur is used.16
  • Clean Cut: For clean slices, run your knife under hot water and wipe it clean between each cut.

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