Name: Classic Italian Tiramisu Recipe
Prep time: 20 min
Total time: 2 h 20 min
Cuisine: Italian
Ingredients: ¼ cup Dutch Processed cocoa powder, plus more for dusting; 1 cup brewed espresso (optional: add a few tablespoons of dark rum); 1 tablespoon vanilla extract; 5 large egg yolks, cold (pasteurized preferred); ½ cup white sugar; ¼ teaspoon kosher salt; 16 ounces mascarpone cheese, chilled; 1.75 cups heavy cream, chilled; 28 hard ladyfinger cookies

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Introduction

Tiramisu is a beloved Italian dessert known for its creamy texture and rich coffee flavor. This classic recipe combines espresso-soaked ladyfingers with a luxurious mascarpone cream, dusted with cocoa powder for a beautiful finish. Perfect for impressing guests or enjoying a special treat at home.

A white oval dish holds a three-layer tiramisu dessert, with the bottom and middle layers showing light beige soaked ladyfingers, separated by thick white creamy mascarpone layers. The top layer is decorated with evenly spaced dollops of cream covered in rich cocoa powder, giving a dark brown textured surface. A small section is scooped out with a silver spoon resting inside the dish, showing the soft layers inside. Nearby, there is a fine sieve with cocoa powder scattered on the white marbled surface, and blurred white plates are stacked in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

¼ cup Dutch Processed cocoa powder, plus more for dusting
1 cup brewed espresso (optional: add a few tablespoons of dark rum)
1 tablespoon vanilla extract
5 large egg yolks, cold (pasteurized preferred)
½ cup white sugar
¼ teaspoon kosher salt
16 ounces mascarpone cheese, chilled
1.75 cups heavy cream, chilled
28 hard ladyfinger cookies

Instructions

Step 1: Whisk together the cocoa powder, brewed espresso, and vanilla extract in a bowl. Set this mixture aside for dipping the ladyfingers.
Step 2: Using a mixer or hand mixer, beat the cold egg yolks and sugar together until the mixture is pale and thick, about 5 minutes. Add the kosher salt and mascarpone cheese and continue beating until smooth.
Step 3: Gradually add the chilled heavy cream and whip until the mixture is light, creamy, smooth, and holds a soft peak.
Step 4: Quickly dunk each ladyfinger into the espresso mixture, allowing them to absorb some liquid but not become soggy.
Step 5: Arrange a layer of soaked ladyfingers in the bottom of a 7×11 oval baking dish.
Step 6: Spread half of the whipped mascarpone mixture evenly over the ladyfingers. Dust lightly with cocoa powder.
Step 7: Repeat with another layer of dipped ladyfingers and the remaining mascarpone mixture. Finish by dusting the top generously with cocoa powder.
Step 8: Cover the dish with plastic wrap and chill in the refrigerator for at least 2 hours before serving to allow flavors to meld and dessert to set.

Tips & Variations

Use pasteurized eggs to ensure food safety when consuming raw yolks.
Add a splash of dark rum or coffee liqueur to the espresso for an extra depth of flavor.
Chill all dairy ingredients beforehand to achieve the best cream texture.
For a quicker version, use instant espresso powder dissolved in water.
Dust with a fine sieve to get an even layer of cocoa powder on top.

Storage

Store tiramisu covered tightly in the refrigerator for up to 3 days. It’s best enjoyed within this time to maintain the creamy texture and fresh flavor. When ready to serve, you can let it sit at room temperature for about 10 minutes to soften slightly. Avoid freezing as it can change the texture of the mascarpone cream and ladyfingers.

How to Serve

A slice of tiramisu cake sits on a white plate, showing four clear layers of light yellow cream and coffee-soaked sponge cake stacked alternately. The top layer is a thick, fluffy white cream with a dusting of rich brown cocoa powder shaped into small rounded mounds across the surface. The plate rests on a white marbled surface sprinkled lightly with cocoa powder and scattered coffee beans. In the background, a metal sieve filled with cocoa powder is blurred, and another white plate with a partial slice of tiramisu is partially visible. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make tiramisu without raw eggs?

Yes, using pasteurized eggs makes this dish safe to eat without cooking. Alternatively, you can use whipped cream and mascarpone without egg yolks for an egg-free version.

What can I substitute for ladyfinger cookies?

If ladyfingers are unavailable, you can use sponge cake or pound cake slices. Just soak them briefly in the espresso mixture to avoid sogginess.