Tiramisu Recipe
Classic tiramisu recipe made with espresso-soaked ladyfingers, a rich mascarpone filling, and a cocoa dusting—an elegant Italian dessert that sets beautifully and is perfect for making ahead.
Servings 12
Calories 420kcal
Ingredients
- 4 large egg yolks about 72 g
- ⅔ cup granulated sugar 133g
- 2 cups mascarpone 450g
- 1½ cups heavy whipping cream 360ml (see notes for egg white option)
- 2 tbsp rum, Kahlua, or Marsala wine 30ml (optional)
- 1½ cups strong brewed coffee or espresso, cooled 360ml
- 400 g ladyfingers about 35 cookies
- ¼ cup unsweetened cocoa powder, for dusting 25g
Instructions
- Separate the eggs into yolks and whites and set aside. Discard the whites or save them for another recipe. Or you can use them in place of the heavy cream (see notes).
- In a heat safe bowl set over a pot of barely simmering water, whisk together the yolks and sugar for about 5 minutes, until the mixture thickens enough to coat the back of a spoon and becomes pale and creamy. Remove from the heat and let it cool slightly.
- Place the mascarpone in a large bowl. Pour the warm yolk mixture over it and use a spatula to mix until smooth and creamy. Set aside.
- In a separate bowl, whip the heavy cream until stiff peaks form, about 3 minutes with a hand mixer or a stand mixer fitted with the whisk attachment on medium-high speed.
- Add half of the whipped cream to the mascarpone mixture and fold gently to combine. Add the remaining half and fold again until smooth and homogeneous.
- In a shallow bowl, mix the cooled coffee and rum. Quickly dip each ladyfinger into the mixture—just a second per side so they don’t get soggy—or mist them with a clean kitchen spray bottle filled with the coffee mixture for more control.
- Arrange one layer of soaked ladyfingers on the bottom of a 9x13-inch or 9x9-inch dish, which is what I used. Spread half of the mascarpone mixture evenly over them. Add a second layer of dipped ladyfingers, then spread the remaining mascarpone mixture on top, smoothing the surface with a spatula.
- Cover the dish with plastic wrap and refrigerate overnight. Just before serving, dust the surface evenly with cocoa powder using a fine sieve.
Notes
Egg White Option: Instead of heavy cream, use the whites from the same 4 eggs used for the yolks. Divide the sugar evenly—about 66 g for the yolks and 66 g for the whites. Whip the egg whites with their portion of the sugar until stiff peaks form (this may take a few minutes longer than whipping cream). Gently fold the whipped whites into the mascarpone mixture. This version yields a lighter, more traditional texture.
Cooled Coffee: The coffee should be cooled before dipping the ladyfingers, or they will become too soft. I like to use strong espresso. But you can even use decaf coffee if desired, or if serving to children.
Alcohol: Skip the alcohol for an alcohol-free or family-friendly version.
Soaking: To prevent a soggy tiramisu, avoid over-soaking the ladyfingers in the espresso mixture; a quick dip is enough. Or you can place the liquid in a spray bottle and spray the ladyfingers instead.
Resting overnight allows the flavors to meld and the texture to set. I like to make the tiramisu a couple of days before serving.
Mascarpone cream: It should be cold from the fridge, not at room temperature.
Mascarpone alternative: Replace mascarpone cheese with cream cheese if you can’t find it, though mascarpone gives the most authentic flavor.
Nutrition
Serving: 1slice | Calories: 420kcal