Classic Italian Tiramisu (Print Version)

Espresso-soaked ladyfingers layered with rich mascarpone cream

# What You Need:

→ Cream Layer

01 - 17.6 oz mascarpone cheese
02 - 4 large egg yolks
03 - 0.5 cup granulated sugar
04 - 1 tsp pure vanilla extract
05 - 1 cup heavy cream, cold

→ Coffee Mixture

06 - 1.25 cups strong espresso, cooled
07 - 3 tbsp coffee liqueur (Kahlúa or Marsala)

→ Assembly

08 - 7 oz ladyfingers (savoiardi)
09 - Unsweetened cocoa powder for dusting
10 - Dark chocolate shavings (optional)

# How to Prepare:

01 - Whisk egg yolks and sugar together in a heatproof bowl set over a pot of gently simmering water. Beat until pale and slightly thickened, approximately 3-4 minutes. Remove from heat and allow to cool slightly.
02 - Gently fold mascarpone cheese and vanilla extract into the cooled yolk mixture until smooth and creamy.
03 - In a separate chilled bowl, whip heavy cream until stiff peaks form. Carefully fold whipped cream into the mascarpone mixture until just combined.
04 - Combine cooled espresso and coffee liqueur in a shallow dish suitable for dipping ladyfingers.
05 - Quickly dip each ladyfinger into the coffee mixture for 1-2 seconds per side—do not soak. Arrange a single layer of dipped ladyfingers in a 9 x 9 inch baking dish.
06 - Spread half of the mascarpone cream evenly over the ladyfinger layer using a spatula.
07 - Add another layer of dipped ladyfingers. Top with remaining mascarpone cream and smooth the surface evenly. Cover and refrigerate for at least 4 hours, preferably overnight, to set completely.
08 - Just before serving, dust generously with unsweetened cocoa powder using a sifter. Sprinkle with dark chocolate shavings if desired.

# Expert Advice:

01 -
  • The contrast between cool creamy layers and intensely coffee soaked biscuits creates the most perfect balance of textures and flavors
  • It actually tastes better the next day, making it the ultimate make ahead dessert for dinner parties
  • You only need about 25 minutes of active work before letting the fridge do all the heavy lifting
02 -
  • Dip ladyfingers quickly and confidently because even a few extra seconds of soaking will turn your tiramisu into a soggy mess
  • The espresso must be completely cooled before dipping or it will melt the mascarpone mixture instantly
  • Overnight chilling makes a huge difference so try to make this the day before you plan to serve it
03 -
  • Chill your mixing bowl and beaters before whipping the cream for faster, better results
  • Room temperature mascarpone blends more smoothly without leaving lumps in your finished dessert

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