Classic Italian Tiramisu

Thomas Ainsworth

A timeless Italian dessert layered with elegance, Tiramisu blends the boldness of espresso with the richness of mascarpone and a dusting of cocoa. This beloved classic whispers of Roman cafés and Venetian charm, delivering a luxurious finale to any meal. Soft ladyfingers soaked in espresso and layered with velvety mascarpone cream create a perfect contrast of flavor and texture.

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Prep Time 30

Total Time 30

Course Dessert

Cuisine Italian

Servings slices

Calories 592 kcal

Equipment

Electric hand mixer
Mixing bowls
Spatula
9x9 inch baking dish
Sifter or fine-mesh sieve

Ingredients

For the Mascarpone Cream Mixture:

6 pieces egg yolks very fresh, room temperature
¾ cup granulated sugar caster sugar preferred for smoother texture
1 pound mascarpone cheese cold, best quality like BelGioioso
1 ½ cups heavy whipping cream cold, 36% fat preferred

For the Espresso Soak & Assembly:

1 ½ cups strong brewed espresso cooled to room temperature
2 tbsp coffee liqueur such as Kahlúa or Tia Maria
7 oz savoiardi (ladyfinger cookies) crisp and dry, not soft ladyfingers
2 tbsp unsweetened cocoa powder preferably Dutch-process

Instructions

In a heatproof bowl over a saucepan of simmering water (double boiler style), whisk egg yolks and granulated sugar until mixture is pale and slightly thickened (about 6–8 minutes). Remove from heat and let cool.
In a separate large bowl, whisk the mascarpone until smooth. Gently fold the cooled egg yolk mixture into the mascarpone until fully combined, taking care not to deflate the texture.
In another chilled bowl, beat the heavy cream to stiff peaks using an electric hand mixer (about 3–4 minutes on medium-high). Fold whipped cream gently into the mascarpone mixture in three additions. The final texture should be airy and silky.
Combine cooled espresso and coffee liqueur in a shallow bowl. Quickly dip each savoiardi into the espresso mixture for 1–2 seconds per side. Do not let them become soggy.
In a 9x9 inch dish, line the base with half the dipped ladyfingers. Spread half of the mascarpone cream mixture over them and smooth with a spatula. Repeat with remaining ladyfingers and the rest of the cream.
Cover tightly and refrigerate for at least 6 hours or overnight for optimal flavor and texture development.
Right before serving, sift a generous layer of unsweetened cocoa powder over the top. Serve chilled.

Notes

Chill your mixing bowl and beaters before whipping cream for best results.
Use high-quality espresso for deep, smooth flavor.
If you prefer alcohol-free, skip the coffee liqueur and add an extra teaspoon of vanilla extract to the cream base.
For a springform presentation, use a round mold and remove the outer ring for a clean, elegant look.

Nutrition

Calories: 592kcalCarbohydrates: 39gProtein: 8gFat: 44gSaturated Fat: 27gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 170mgSodium: 87mgPotassium: 142mgFiber: 1gSugar: 22gVitamin A: 1599IUVitamin C: 0.4mgCalcium: 124mgIron: 1mg

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