Description
This classic Italian Tiramisu is a luscious layered dessert featuring coffee-soaked ladyfingers and a rich mascarpone cream. Perfectly balanced with espresso and a hint of coffee liqueur, it’s a no-bake treat that’s creamy, indulgent, and elegantly dusted with cocoa powder.
Ingredients
Scale
Mascarpone Cream
- 4 large egg yolks
- ½ cup granulated sugar
- 1 cup mascarpone cheese, softened
- 1 cup heavy cream, whipped to soft peaks
Coffee Soak
- 1 cup strong brewed espresso (or strong coffee), cooled
- 2 tablespoons coffee liqueur (optional)
Assembly
- 24-30 ladyfingers (Savoiardi)
- Unsweetened cocoa powder (for dusting)
- Grated chocolate or chocolate curls (optional)
Instructions
- Prepare the Mascarpone Cream: In a large mixing bowl, whisk together the egg yolks and sugar until the mixture becomes thick and pale, approximately 5 minutes, to create a creamy base.
- Add Mascarpone Cheese: Incorporate the softened mascarpone cheese into the egg yolk mixture and continue whisking until fully smooth and uniform.
- Fold in Whipped Cream: In a separate bowl, whip the heavy cream to soft peaks, then gently fold it into the mascarpone mixture to maintain the airy texture.
- Prepare the Coffee Soak: Combine the brewed espresso and coffee liqueur (if using) in a shallow dish, ensuring the mixture is well blended.
- Cool the Coffee Mixture: Allow the coffee and liqueur mixture to cool completely before assembly to prevent soggy ladyfingers.
- Dip Ladyfingers: Quickly dip each ladyfinger into the coffee soak, soaking both sides lightly without making them soggy.
- First Layer of Ladyfingers: Arrange a layer of soaked ladyfingers evenly in the bottom of your serving or deep baking dish.
- Spread Half Mascarpone Cream: Evenly spread half of the mascarpone cream over the first layer of ladyfingers.
- Add Second Layer of Ladyfingers: Place another layer of soaked ladyfingers on top of the mascarpone layer.
- Spread Remaining Mascarpone Cream: Spread the rest of the mascarpone cream over the second ladyfinger layer, smoothing the top with a spatula.
- Chill to Set: Cover the tiramisu and refrigerate for at least 4 hours or overnight to allow the flavors to meld and the dessert to set firmly.
- Dust with Cocoa Powder: Just before serving, dust the top generously with unsweetened cocoa powder for a rich, aromatic finish.
- Optional Garnish: Add grated chocolate or chocolate curls on top for additional texture and visual appeal.
Notes
- Use fresh, high-quality mascarpone and espresso for best flavor.
- For a non-alcoholic version, omit the coffee liqueur.
- Be careful not to soak the ladyfingers too long to avoid a soggy texture.
- Letting the tiramisu chill overnight enhances the flavor infusion and texture.
- If raw eggs are a concern, use pasteurized eggs or an alternative mascarpone cream recipe.
