Desserts

Tiramisu

Indulge in the velvet-smooth textures of authentic Italian Tiramisu, featuring layers of espresso-drenched ladyfingers and rich mascarpone cream. This sophisticated no-bake dessert is finished with a generous dusting of dark cocoa powder for the perfect balance of sweetness and bitterness.

Prep

30m

Cook

10m

Serves

Calories

450kcal

Qty	Ingredient
6 large 6 large	Egg Yolks
3/4 cup 150 g	Granulated Sugar
2/3 cup 160 ml	Whole Milk
16 oz 450 g	Mascarpone Cheese
1 1/4 cups 300 ml	Heavy Cream
1 tsp 5 ml	Vanilla Extract
1 1/2 cups 350 ml	Strong Espresso (Chilled)
2 tbsp 30 ml	Dark Rum or Coffee Liqueur
24 pieces 200 g	Ladyfingers (Savoiardi)
2 tbsp 15 g	Unsweetened Cocoa Powder

2 Method

Step 1. In a medium saucepan, whisk together the egg yolks and sugar until well blended. Gradually whisk in the milk and cook over medium heat, stirring constantly, until the mixture comes to a gentle boil. Boil for 1 minute, then remove from heat and allow to cool slightly. Cover and chill in the refrigerator for at least 1 hour.

Step 2. Once the yolk mixture is chilled, place the mascarpone cheese in a large bowl and beat in the chilled yolk mixture until smooth and creamy.

Step 3. In a separate bowl, whip the heavy cream with vanilla extract until stiff peaks form. Gently fold the whipped cream into the mascarpone mixture using a spatula until just combined.

Step 4. In a shallow dish, combine the cold espresso and rum (or liqueur). Quickly dip each ladyfinger into the espresso mixture, making sure they are soaked but not soggy or falling apart.

Step 5. Arrange a single layer of dipped ladyfingers in the bottom of a 9x9 inch square dish. Spread half of the mascarpone cream mixture evenly over the ladyfingers.

Step 6. Repeat with another layer of dipped ladyfingers and top with the remaining mascarpone cream. Smooth the surface with a spatula.

Step 7. Cover the dish with plastic wrap and refrigerate for at least 6 hours, or ideally overnight, to allow the flavors to develop and the structure to set.

Step 8. Just before serving, dust the top generously with unsweetened cocoa powder using a fine-mesh sieve.

·
Use room temperature mascarpone to ensure a smooth, lump-free cream mixture.
·
Do not over-soak the ladyfingers; a quick 1-2 second dip per side is all they need to absorb flavor without becoming mushy.
·
For the best flavor, use high-quality espresso or very strong brewed coffee rather than instant coffee.
·
Wipe the edges of your serving dish before chilling for a cleaner professional presentation.

? FAQ

Can I make Tiramisu without alcohol?

Absolutely! Simply omit the rum or coffee liqueur from the espresso dipping liquid for an alcohol-free version.

How long does Tiramisu stay fresh?

Tiramisu is best enjoyed within 2-3 days when stored in an airtight container in the refrigerator.

Can I use cream cheese instead of mascarpone?

While mascarpone provides the traditional buttery flavor and texture, you can use cream cheese in a pinch. However, the taste will be significantly tangier.

Is it safe to use raw eggs in Tiramisu?

This specific recipe cooks the egg yolks into a custard base (Sabayon style), which pasteurizes them and makes the dish safer to consume than raw-egg versions.