Classic Tiramisu

You’re right, Tiramisu is an absolute classic! It’s one of those desserts that truly feels special and always impresses. The combination of coffee, rich mascarpone, and light ladyfingers is just heavenly.

Here’s a classic Tiramisu recipe for you, focusing on the traditional ingredients and method to achieve that authentic taste and texture.

Classic Tiramisu

Tiramisu is a timeless Italian dessert with layers of coffee-soaked ladyfingers and a rich, creamy mascarpone filling. This no-bake treat is perfect for any occasion!

Yields: 8-10 servings Prep time: 30 minutes Chill time: Minimum 4 hours, ideally overnight

Ingredients:

For the Mascarpone Cream:

• 6 large egg yolks (for a safer option, you can pasteurize them over a double boiler, see notes)
• ¾ cup (150g) granulated sugar
• 16 oz (450g) mascarpone cheese, chilled
• 1 ¾ cups (420ml) heavy whipping cream, very cold
• 1 teaspoon vanilla extract (optional, but adds a lovely touch)

For the Coffee Soak & Assembly:

• 1 ½ cups (360ml) strong brewed espresso or very strong coffee, cooled to room temperature
• 2 tablespoons (30ml) coffee liqueur, Marsala wine, or rum (optional, but traditional)
• 2 (12 ounce) packages ladyfingers (Savoiardi biscuits), approximately 40-50 ladyfingers
• Unsweetened cocoa powder, for dusting

Equipment:

• Large mixing bowls
• Electric mixer (handheld or stand mixer)
• Whisk
• Rubber spatula
• 9×13 inch baking dish (or a similar-sized glass dish)
• Fine-mesh sieve for dusting cocoa

Preparation Method:

1. Prepare the Coffee Soak:

• In a shallow dish, combine the cooled strong espresso/coffee and the optional coffee liqueur/Marsala/rum. Stir gently. Set aside.

2. Make the Mascarpone Cream:

• If using raw egg yolks (traditional): In a large bowl, whisk together the egg yolks and granulated sugar with an electric mixer on medium-high speed for about 5 minutes, until the mixture becomes thick, pale yellow, and forms ribbons when the whisk is lifted.
• If pasteurizing egg yolks (recommended for safety): Set a heatproof bowl over a saucepan of simmering water (ensure the bottom of the bowl doesn’t touch the water). Add egg yolks and sugar to the bowl. Whisk constantly over the simmering water for about 8-10 minutes, until the mixture is thick, pale, and reaches a temperature of 160°F (71°C). Remove from heat and continue whisking until cooled and thick.
• In a separate clean, cold bowl, add the chilled heavy whipping cream and vanilla extract (if using). Beat with an electric mixer on medium-high speed until stiff peaks form. Be careful not to over-whip, or it may become grainy.
• To the whisked egg yolk mixture, add the cold mascarpone cheese. Beat on medium speed for 1-2 minutes until combined and smooth. Be careful not to overmix the mascarpone, as it can separate and become grainy.
• Gently fold the whipped cream into the mascarpone-egg yolk mixture using a rubber spatula. Fold in two additions to keep the mixture light and airy. Be careful not to deflate the air.

3. Assemble the Tiramisu:

• Quickly dip one ladyfinger at a time into the coffee mixture. Do not soak them for too long (just a quick dip on each side, about 1-2 seconds), or they will become soggy.
• Arrange a single layer of the dipped ladyfingers on the bottom of your baking dish, breaking them as needed to fit.
• Spread half of the mascarpone cream mixture evenly over the layer of ladyfingers.
• Repeat with another layer of coffee-dipped ladyfingers.
• Spread the remaining mascarpone cream mixture evenly over the second layer of ladyfingers.
• Cover the dish tightly with plastic wrap (try to keep the plastic wrap from touching the cream if possible) and refrigerate for a minimum of 4 hours, or ideally overnight, to allow the flavors to meld and the dessert to set firmly.

4. Serve:

• Just before serving, generously dust the top of the tiramisu with unsweetened cocoa powder using a fine-mesh sieve.
• Slice and serve cold.

Notes:

• Eggs: While raw eggs are traditional in some tiramisu recipes, it’s safer to use pasteurized eggs or temper your egg yolks over a double boiler as described above, especially if serving to pregnant women, young children, the elderly, or anyone with a compromised immune system.
• Coffee: Use good quality, strong espresso or coffee for the best flavor. Instant espresso powder mixed with hot water works well too.
• Alcohol: The alcohol is optional. If you prefer an alcohol-free version, simply omit it from the coffee soak.
• Storage: Tiramisu can be stored, covered, in the refrigerator for up to 3-4 days.

Enjoy this truly classic Italian dessert!