Classic Tiramisu Recipe
Transport yourself to Italy with a recipe for classic tiramisu - layers of espresso-soaked ladyfingers and creamy mascarpone cheese dusted with cocoa powder.
Ingredients
- 6 large egg yolks
- 3/4 cup (150g) granulated sugar
- 1 cup (240ml) mascarpone cheese, softened
- 1 1/2 cups (360ml) heavy cream
- 1 1/2 cups (360ml) strong brewed coffee, cooled
- 1/2 cup (120ml) coffee liqueur, such as Kahlua or Tia Maria
- 2 packages (about 7 ounces each) ladyfinger cookies (savoiardi)
- Unsweetened cocoa powder, for dusting
Instructions
Prepare the Mascarpone Mixture:
- In a heatproof bowl, whisk together the egg yolks and granulated sugar until thick and pale.
- Place the bowl over a pot of simmering water, making sure the bottom of the bowl doesn't touch the water. Cook, whisking constantly, until the mixture reaches 160°F (71°C), about 4-5 minutes.
- Remove the bowl from the heat and whisk in the softened mascarpone cheese until smooth. Allow the mixture to cool to room temperature.
Whip the Heavy Cream:
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the mascarpone mixture until well combined. Set aside.
Prepare the Coffee Mixture:
- In a shallow dish, combine the cooled brewed coffee and coffee liqueur. Set aside.
Assemble the Tiramisu:
- Quickly dip each ladyfinger cookie into the coffee mixture, ensuring they are soaked but not overly saturated.
- Arrange a layer of soaked ladyfingers in the bottom of a 9x13-inch (23x33cm) dish or a similar-sized serving dish.
- Spread half of the mascarpone mixture over the layer of ladyfingers, smoothing it out with a spatula.
- Repeat with another layer of soaked ladyfingers followed by the remaining mascarpone mixture.
Chill and Serve:
- Cover the tiramisu with plastic wrap and refrigerate for at least 4 hours or overnight to allow the flavors to meld and the dessert to set.
- Before serving, dust the top of the tiramisu with unsweetened cocoa powder.
- Slice and serve chilled. Enjoy the classic taste of tiramisu!
Notes
- For a non-alcoholic version, you can omit the coffee liqueur and use additional brewed coffee.
- Make sure to use room temperature mascarpone cheese for easier mixing and a smoother texture.
- Tiramisu tastes best when allowed to chill for several hours or overnight, so plan ahead for the best results.