When it comes to elegant yet comforting desserts, few can compete with the timeless allure of Tiramisu. This Italian classic layers espresso-soaked ladyfingers with a rich, creamy mascarpone filling and a generous dusting of cocoa powder. The result? A no-bake dessert that’s sophisticated, indulgent, and incredibly easy to make.
Whether you’re preparing it for a dinner party, a family gathering, or just a luxurious night in, tiramisu is guaranteed to wow your guests (and your taste buds).
Ingredients
For the Cream Layer:
- 3 large egg yolks
- ½ cup granulated sugar
- 1 cup heavy cream
- 8 oz (225g) mascarpone cheese, room temperature
For the Layers:
- 1½ cups strong brewed espresso or coffee, cooled
- 2–3 tablespoons coffee liqueur (optional, like Kahlúa or Marsala)
- 1 pack (about 24) ladyfinger biscuits (savoiardi)
- Unsweetened cocoa powder, for dusting
- Dark chocolate shavings (optional)
Instructions
- Prepare the Mascarpone Filling:
- In a bowl, whisk the egg yolks and sugar until thick and pale.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the mascarpone into the egg mixture, then fold in the whipped cream until smooth and fluffy.
- Prepare the Coffee Mixture:
- Combine the cooled espresso with the coffee liqueur in a shallow dish.
- Layer the Tiramisu:
- Dip each ladyfinger briefly into the coffee mixture (don’t soak too long—they’ll get soggy).
- Arrange a layer of dipped ladyfingers at the bottom of a rectangular dish.
- Spread half of the mascarpone cream over the top.
- Repeat with another layer of dipped ladyfingers, then spread the remaining cream on top.
- Chill and Finish:
- Cover and refrigerate for at least 4 hours (preferably overnight) to allow the flavors to meld.
- Before serving, dust generously with cocoa powder and add chocolate shavings if desired.
This Classic Tiramisu is creamy, dreamy, and filled with the bold taste of coffee and a whisper of sweetness. It’s the kind of dessert that gets better with time—and one that always disappears fast.