Description
Experience the authentic taste of Italy with this classic Italian Tiramisu recipe. Featuring layers of espresso-soaked ladyfingers and creamy mascarpone custard, finished with a dusting of cocoa powder, this elegant dessert is simple to make yet impressively delicious. Perfect for both seasoned bakers and beginners, enjoy a rich, creamy, and harmonious flavor combination true to traditional Italian methods.
Ingredients
Core Ingredients
- Mascarpone Cheese – 500g (about 2 cups)
- Ladyfinger Biscuits (Savoiardi) – 24 pieces
- Freshly Brewed Strong Espresso – 1 ½ cups, cooled
- Egg Yolks – 4 large
- Granulated Sugar – ¾ cup (150g)
- Heavy Cream – 1 cup (240ml)
- Cocoa Powder – for dusting, about 2 tablespoons
Optional Ingredients
- Marsala Wine or Coffee Liqueur – 3 tablespoons
Instructions
- Prepare the Espresso Soak: Brew 1 ½ cups of strong espresso and allow it to cool completely. Stir in 3 tablespoons of Marsala wine or coffee liqueur, if using. This mixture will be used to soak the ladyfingers, infusing them with rich coffee flavor.
- Whip Egg Yolks and Sugar: In a heatproof bowl set over simmering water, whisk together 4 egg yolks and ¾ cup sugar continuously for about 5-7 minutes until the mixture becomes thick, pale, and creamy. This cooked custard forms a silky base for the tiramisu filling.
- Incorporate Mascarpone: Remove the custard mixture from heat and let it cool slightly. Gently fold in 500g of mascarpone cheese, being careful not to overmix to maintain a light, airy texture.
- Whip the Cream: In a separate bowl, whip 1 cup of heavy cream until soft peaks form. Carefully fold the whipped cream into the mascarpone mixture to add fluffiness and volume.
- Assemble the Layers: Quickly dip each ladyfinger into the espresso soak without soaking too long to avoid sogginess. Arrange a layer of soaked ladyfingers in your serving dish. Spread an even layer of the mascarpone cream over the ladyfingers. Repeat layering with remaining ladyfingers and cream as desired.
- Chill and Set: Cover the assembled tiramisu and refrigerate for at least 4 hours, preferably overnight, to let flavors meld and the dessert set firmly.
- Finish with Cocoa: Just before serving, generously dust the top of the tiramisu with cocoa powder for a classic appearance and a delicate bittersweet finish.
Notes
- Use fresh, high-quality mascarpone and eggs for the best flavor and texture.
- Do not soak ladyfingers too long to keep layers distinct and prevent sogginess.
- Allow sufficient chilling time; this enhances flavor blending and sets the dessert perfectly.
- Whip cream gently to soft peaks to maintain a light texture.
- Sprinkle cocoa powder right before serving to avoid moisture absorption and loss of crispness.
Nutrition
- Serving Size: 1 slice (approx. 1/8 of recipe)
- Calories: 420 kcal
- Sugar: 28 g
- Sodium: 70 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 195 mg
Keywords: Tiramisu, Italian dessert, mascarpone, espresso, no-bake dessert, classic tiramisu
