Classic Tiramisu Recipe
A classic Tiramisu recipe made with espresso-dipped ladyfingers, mascarpone cream, and cocoa layers. Best chilled for at least 4 hours in the refrigerator.
- Yield
- 8 servings
- Preparation
- Cooking
- Rest / waiting
- Total
- Difficulty
- Medium
The listed times are estimates for 8 servings. Total time includes rest / waiting time.
About this recipe
Tiramisu is one of the most well-known desserts of Italian cuisine. In this recipe, ladyfingers are briefly dipped in chilled coffee, layered with mascarpone cream, and finished with cocoa. Egg yolks are gently heated with sugar in a double boiler to achieve a smooth and balanced cream consistency. The dessert must be chilled for at least 4 hours before serving to reach a sliceable consistency.
Ingredients
- 4 egg yolks, If possible, use pasteurized eggs; separate the yolks only.
- 100 g sugar, To whisk with the egg yolks.
- 500 g mascarpone, Let soften at room temperature for 10 minutes before mixing.
- 300 ml coffee, Brewed and completely cooled.
- 24 ladyfingers, Briefly dip in coffee.
- 20 g cocoa, Sifted over the top before serving.
Instructions
Layering and Chilling
-
Brew strong coffee and pour into a wide bowl. Let it cool completely. Do not dip the ladyfingers in hot coffee; the temperature will cause them to soften too much.
-
Dip the ladyfingers in cold coffee, about 1 second per side, ensuring both sides are coated. Arrange half of the ladyfingers in a single layer at the bottom of the serving dish.
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Spread half of the mascarpone cream over the ladyfingers. Dip the remaining ladyfingers in coffee similarly and create the second layer. Spread the remaining cream on top and smooth the surface.
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Cover the dish and chill the Tiramisu in the refrigerator for at least 4 hours. Just before serving, dust the surface evenly with cocoa powder using a fine sieve and serve cold.
Mascarpone Cream
-
Whisk the egg yolks with sugar in a heat-proof bowl. Place the bowl over a pot of simmering water, ensuring the bottom does not touch the water, and whisk continuously. When the mixture lightens in color and thickens to a dark consistency reaching 70 °C, remove from heat.
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Let the yolk-sugar mixture stand for up to 5 minutes. Add the mascarpone in several pieces, stirring on low speed or with a spatula after each addition to obtain a smooth cream. Do not overmix.
Make this recipe better
Useful tips
- Cool the coffee completely before dipping the ladyfingers so they do not soften too quickly from heat.
- Dip each ladyfinger briefly rather than soaking it; the biscuits continue to absorb moisture while the dessert rests.
- Mix mascarpone only as much as needed to keep the cream smooth and stable rather than loose.
Common mistakes
- Leaving ladyfingers in coffee too long can create a pool of liquid at the bottom of the dessert.
- Cutting tiramisu before it has chilled long enough can make the cream flow and the layers collapse.
Storage
Keep tiramisu covered in the refrigerator. Proper chilling is important both for the texture and for clean slices.
Serving suggestion
Serve cold after several hours of resting. Dust with cocoa shortly before serving so the top remains dry and visually distinct.
Frequently asked questions
Why is tiramisu watery?
Ladyfingers that absorb too much coffee or a cream mixture that is too loose are the usual causes.
Why does tiramisu need to rest?
Resting lets the biscuit and cream layers settle, balances the coffee flavor, and makes the dessert easier to slice.