Italian
👍 Beginner Friendly
12 mineasy
ItalianDessert
Recipe Story
origins & traditionsTiramisu, meaning "pick me up" in Italian, is one of the most beloved desserts from the Veneto region. This classic version combines strong espresso-soaked savoiardi biscuits with a silky mascarpone cream made from egg yolks, sugar, and whipped cream. The dessert requires no baking and develops its signature flavor through several hours of chilling. Each layer harmonizes bitter coffee notes with sweet, creamy mascarpone, while a generous dusting of unsweetened cocoa powder adds depth and sophistication. This elegant dessert is perfect for dinner parties and special occasions, offering a taste of authentic Italian hospitality. The key to perfect tiramisu lies in the quality of ingredients and proper assembly technique, ensuring each spoonful delivers the ideal balance of textures and flavors that has made this dessert an international favorite.
Instructions
step by step0/12 done
Brew 2 cups of strong espresso coffee and allow to cool completely. Add 3 tablespoons of coffee liqueur if desired. Pour into a shallow dish.
In a large mixing bowl, whisk together 6 egg yolks and 3/4 cup sugar until thick and pale yellow, about 3-4 minutes.
Add 16 ounces mascarpone cheese to the egg mixture and beat on low speed until smooth and creamy, being careful not to overmix.
In a separate bowl, whip 1 1/2 cups heavy cream to stiff peaks using a hand mixer or whisk.
Gently fold the whipped cream into the mascarpone mixture using a rubber spatula, maintaining as much volume as possible.
Quickly dip each ladyfinger biscuit into the espresso (about 2 seconds per side - do not oversoak).
Arrange a single layer of dipped ladyfingers in the bottom of a 9x13 inch dish.
Spread half of the mascarpone cream evenly over the ladyfinger layer.
Repeat with another layer of dipped ladyfingers and the remaining mascarpone cream.
Cover tightly with plastic wrap and refrigerate for at least 6 hours or overnight.
Just before serving, dust generously with unsweetened cocoa powder using a fine-mesh sieve.
Cut into squares and serve chilled.
Tiramisu Classico
3.7 (42)
A luxurious Italian dessert featuring delicate ladyfinger biscuits soaked in espresso and layered with rich mascarpone cream, dusted with cocoa powder for an elegant finish.
medium
30 min
8 servings
Ingredients
0 of 8 checked
Cream Layer
- 6 pieces eggs, yolks separated
- 3/4 cups flour, granulated
- 16 ounces cheese-ricotta, room temperature
- 1 1/2 cups heavy-cream, cold
- 1 teaspoons vanilla-extract (optional)
Assembly
- 24 pieces bread, ladyfinger biscuits
Coffee Mixture
- 2 cups milk, brewed as espresso
Topping
- 3 tablespoons cinnamon, unsweetened cocoa powder
Chef Tips
expert advice•For the best flavor, use freshly brewed espresso rather than instant coffee.
•If you cannot find mascarpone, you can substitute with a mixture of cream cheese and heavy cream, though the flavor will be slightly different.
•The eggs in this recipe are not cooked, so use pasteurized eggs if you have concerns.
•For a non-alcoholic version, simply omit the coffee liqueur.
•The dessert actually tastes better the next day as flavors meld together.
•To prevent the ladyfingers from becoming too soggy, dip them quickly - a brief submersion is all you need.
•For individual servings, assemble in wine glasses or small serving cups.
•You can also add a layer of grated dark chocolate between layers for extra richness.
•Some prefer to add a tablespoon of vanilla extract to the mascarpone mixture for enhanced flavor.
