Description
Classic Italian tiramisu with espresso-soaked ladyfingers and a silky mascarpone cream. No-bake, elegant, and even better the next day—perfect after any Italian meal.
Ingredients
- 6 large egg yolks (room temperature)
- 3/4 cup (150g) granulated sugar
- 1 cup (225g) mascarpone cheese, room temperature
- 1 1/2 cups (360ml) heavy cream, cold
- 2 cups (480ml) strong espresso or very strong coffee, cooled
- 3 tablespoons Marsala wine or coffee liqueur (Kahlúa) or dark rum (optional)
- 14 ounces (400g) Savoiardi ladyfingers
- Unsweetened cocoa powder, for dusting
- Optional garnish: dark chocolate curls or shavings
Instructions
1. Make coffee mixture: Brew espresso, stir in Marsala/liqueur if using, and let cool completely.
2. Whisk yolks + sugar (zabaglione): In a heatproof bowl over gently simmering water, whisk egg yolks with sugar for 5–6 minutes until pale, thick, and 165°F (74°C). Remove from heat; cool 5 minutes.
3. Beat in mascarpone: Add mascarpone to the slightly cooled yolk mixture and beat until completely smooth.
4. Whip cream: In a separate chilled bowl, whip cold heavy cream to stiff peaks. Do not overbeat.
5. Fold: Gently fold whipped cream into the mascarpone mixture in 2–3 additions until light and uniform.
6. Dip ladyfingers: One by one, quickly dip each ladyfinger (1–2 seconds per side) in the cooled espresso—do not soak.
7. Layer: Arrange a tight single layer of dipped ladyfingers in a 9×13-inch (23×33cm) dish. Spread half the mascarpone cream on top. Repeat with a second layer of dipped ladyfingers and the remaining cream.
8. Chill: Cover and refrigerate at least 6 hours (12–24 hours for best flavor and clean slices).
9. Finish & serve: Dust generously with unsweetened cocoa powder just before serving. Add chocolate shavings if desired. Slice and serve cold.
Notes
Alcohol-free: Omit the Marsala/liqueur and add 1 teaspoon vanilla extract to the cream.
Egg-free option: Replace the zabaglione with 8 ounces whipped cream cheese beaten with 1/2 cup powdered sugar; fold in the whipped cream.
Prevent soggy layers: Dip quickly; the interior will hydrate while chilling.
Make-ahead: Chill 12–24 hours for the most harmonious flavor and neatest slices.
Freezing: Freeze well-wrapped up to 2 months. Thaw overnight in the fridge; dust with cocoa right before serving.
Portions: For bars, assemble in an 8×8-inch pan for a taller slice; cut into 16 bars.
Holiday twist: For eggnog tiramisu, swap 1/2 cup of the cream with eggnog and add a pinch of nutmeg.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (1/12 of pan)
- Calories: 320
- Sugar: 22g
- Sodium: 85mg
- Fat: 23g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 165mg