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Classic Italian Tiramisu Recipe

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3.8 from 10 reviews

Classic Italian Tiramisu is a rich and creamy no-bake dessert featuring layers of espresso-soaked ladyfingers and mascarpone cream, dusted with cocoa powder. This elegant treat combines bold coffee flavors with a smooth, fluffy texture, perfect for special occasions or an indulgent everyday dessert.

Ingredients

Espresso Mixture

  • 1/4 cup Dutch Processed cocoa powder, plus more for dusting
  • 1 cup brewed espresso
  • 1 tablespoon vanilla extract

Mascarpone Cream

  • 5 large egg yolks, cold (preferably pasteurized)
  • 1/2 cup white sugar
  • 1/4 teaspoon kosher salt
  • 16 ounces mascarpone cheese, chilled
  • 1.75 cups heavy cream, chilled

Assembly

  • 28 hard ladyfinger cookies

Instructions

  1. Prepare Espresso Mixture: Whisk together the Dutch processed cocoa powder, brewed espresso, and vanilla extract in a bowl until combined. Set the mixture aside to be used for dipping the ladyfingers later.
  2. Make Mascarpone Cream: Using a mixer or hand mixer, beat the cold egg yolks and white sugar together until the mixture is pale and thick, about 5 minutes. Add the kosher salt and mascarpone cheese, then continue whipping until the cream is smooth. Gradually add chilled heavy cream and beat until the mixture is light, creamy, smooth, and can hold soft peaks.
  3. Assemble Layers: Quickly dunk each ladyfinger into the espresso mixture just long enough to absorb some liquid without making them soggy. Arrange a layer of soaked ladyfingers in the bottom of a 7×11 oval baking dish.
  4. Layer Mascarpone Cream: Spread half of the whipped mascarpone cream evenly over the ladyfingers using the back of a metal spoon. Dust this layer lightly with cocoa powder.
  5. Repeat Layers: Add another layer of dipped ladyfingers followed by the remaining mascarpone cream. Finish by dusting the top with more Dutch processed cocoa powder.
  6. Chill: Cover the tiramisu with plastic wrap and chill in the refrigerator for at least 2 hours before serving to allow flavors to meld and the dessert to set properly.

Notes

  • Use pasteurized eggs to ensure food safety since this recipe uses raw yolks.
  • Do not soak ladyfingers too long in the espresso to prevent sogginess – a quick dip is enough.
  • For best results, chill mascarpone cheese and heavy cream prior to whipping.
  • Can be prepared a day ahead to deepen flavors. Keep covered in the fridge until served.
  • Use a fine sieve when dusting cocoa powder for even coverage.

Find it online: https://cookedbysarah.com/classic-italian-tiramisu-recipe/