A creamy, coffee-kissed Italian dessert with layers of mascarpone, espresso, cocoa, and ladyfingers.

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Ingredients (Serves 10–12)

For the Mascarpone Cream:

• 6 large egg yolks

• ¾ cup granulated sugar (150g)

• ⅔ cup whole milk (160ml)

• 1 lb (16 oz or 450g) mascarpone cheese, room temperature

• 1 ½ cups heavy cream (360ml), cold

For the Assembly:

• 2 cups (475ml) strong brewed espresso or coffee, cooled to room temp

• 3 tbsp coffee liqueur (e.g., Kahlúa, optional)

• 1 tsp vanilla extract

• 2 packs (approx. 7 oz each) of ladyfinger cookies (Savoiardi)

• Unsweetened cocoa powder, for dusting

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Equipment Needed

• Saucepan and whisk

• Mixing bowls

• Electric mixer or stand mixer

• 9×13-inch baking dish or deep square dish (8×8 or 9×9 works too)

• Fine mesh sieve (for dusting cocoa)

• Silicone spatula

• Plastic wrap

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Step-by-Step Instructions

1. Prepare the Mascarpone Custard Base

1. In a medium saucepan, whisk together egg yolks and sugar until well combined.

2. Whisk in the milk, place over medium heat, and cook while stirring constantly until the mixture thickens slightly (about 8–10 minutes). It should coat the back of a spoon but not boil.

3. Remove from heat and let cool completely. You can place the saucepan in an ice bath to speed this up.

Pro Tip: Stir continuously to avoid scrambled eggs. If worried, you can strain the custard through a sieve.

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2. Whip the Cream and Mascarpone

1. In a separate bowl, use a hand mixer or stand mixer to whip the cold heavy cream until stiff peaks form. Set aside.

2. In another bowl, gently beat the mascarpone until smooth.

3. Once the custard is fully cooled, fold it into the mascarpone in batches until fully blended.

4. Gently fold in the whipped cream using a spatula until no streaks remain. Do not overmix—you want it light and fluffy.

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3. Prepare the Coffee Dip

1. In a shallow dish or bowl, combine:

   • 2 cups cooled espresso

   • 3 tbsp coffee liqueur (optional)

   • 1 tsp vanilla extract

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4. Assemble the Tiramisu

1. Quickly dip each ladyfinger into the coffee mixture for 1–2 seconds (not too long or they’ll get soggy).

2. Arrange dipped ladyfingers in a single layer in the bottom of your baking dish.

3. Spread half of the mascarpone mixture evenly over the ladyfingers.

4. Repeat with a second layer of dipped ladyfingers and then the remaining mascarpone mixture.

5. Use a spatula to smooth the top evenly.

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5. Chill and Serve

1. Cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight.

2. Just before serving, dust generously with unsweetened cocoa powder using a fine mesh sieve.

3. Optional: Add shaved chocolate or chocolate curls on top for extra indulgence.

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Timeline Overview

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Storage Tips

• Refrigerator: Best eaten within 3–4 days. Store covered in the fridge.

• Freezer: You can freeze tiramisu (tightly wrapped) for up to 2 months. Thaw in the fridge overnight before serving.

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Variations & Tips

Flavor Variations:

• Add a layer of Nutella or chocolate ganache between layers.

• Mix a bit of cinnamon with the cocoa powder for a spicy twist.

• Substitute the espresso with cold brew or decaf for caffeine-free.

Ingredient Swaps:

• Use cream cheese in place of mascarpone if necessary (note: texture and taste will change).

• Substitute amaretto or rum for coffee liqueur if preferred.

• Ladyfingers not available? Use sponge cake or madeleines, sliced.

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Perfect Pairings

• Coffee or espresso after dinner

• Vin Santo (sweet Italian dessert wine)

• Amaretto or Frangelico (hazelnut liqueur)

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‍ Final Notes

Tiramisu means “pick me up” in Italian—and with its balance of rich mascarpone, bitter espresso, and sweet cocoa, it truly delivers. This classic, creamy recipe captures everything we love about the Italian dessert: elegance, ease, and irresistible flavor.