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My Favorite Classic Italian Tiramisu Recipe

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4.3 from 297 reviews

This Classic Italian Tiramisu is a luscious, creamy dessert featuring layers of coffee-soaked ladyfingers and a rich mascarpone cream. Made with egg yolks gently cooked over a double boiler, whipped mascarpone and heavy cream, and finished with a dusting of cocoa powder, this no-bake treat is perfect for special occasions or an indulgent everyday dessert.

  • Total Time: 4 hours 35 minutes
  • Yield: 6 servings

Ingredients

Mascarpone Cream

  • 6 Egg yolks
  • 150 g Granulated sugar
  • 500 g Mascarpone cheese (high fat, cold)
  • 350 g Heavy cream (36% fat, very cold; can substitute with equal amount of mascarpone)

Assembly

  • 24 pieces Ladyfinger cookies
  • 1 cup Coffee (mildly sweetened strong espresso, cooled)
  • Marsala wine (optional; if using, mix into the coffee)
  • 1-2 tablespoons Unsweetened Dutch-processed cocoa powder (for dusting)

Instructions

  1. Prepare the egg yolk mixture: Set up a double boiler by simmering water in the bottom pot and placing a heatproof bowl on top. Whisk the egg yolks and sugar together over the simmering water continuously for about 5 minutes until the sugar dissolves and the mixture reaches 85°C (185°F). Keep the heat low to avoid cooking the eggs.
  2. Cool and whip the egg yolk mixture: Transfer the hot egg yolk mixture to a stand mixer fitted with a whisk attachment. Whip until it cools down to about 24°C (75°F), making it light and creamy.
  3. Whip mascarpone and cream: Using an electric hand mixer, whip the cold mascarpone and heavy cream together until early stiff peaks form, about 3 minutes. Be careful not to overwhip to avoid the mixture becoming runny.
  4. Combine mixtures: Gently fold the whipped mascarpone and cream into the whipped egg yolks using a rubber spatula, preserving the airy texture.
  5. Prepare the pan: Use an 18×24 cm (7×9 inch) container or an 8×8 inch pan for assembling the tiramisu.
  6. Dip ladyfingers: Quickly dip each ladyfinger into the coffee (mixed with Marsala if using), then arrange 12 ladyfingers in a single layer at the bottom of the pan.
  7. Layer and spread cream: Spread half of the mascarpone cream mixture evenly over the first layer of ladyfingers.
  8. Add second layer: Repeat dipping and layering with the remaining 12 ladyfingers. Spread the remaining mascarpone cream on top and smooth the surface with an offset spatula.
  9. Chill and set: Refrigerate the tiramisu for at least 4 hours to allow it to set properly and develop flavors.
  10. Finish and serve: Just before serving, dust the top with 1-2 tablespoons of unsweetened cocoa powder. Store leftovers in an airtight container in the refrigerator for 2-3 days. Avoid freezing.

Notes

  • Use cold mascarpone and heavy cream for best whipping results.
  • Whisk egg yolks gently over low heat to avoid scrambling.
  • The Marsala wine is optional but adds authentic flavor when mixed into the coffee.
  • Do not over-dip ladyfingers in coffee, or they will become soggy.
  • Do not freeze tiramisu as mascarpone cream does not freeze well and may become grainy.
  • Allow at least 4 hours chilling time for best texture and flavor.
  • Author: Madelynn
  • Prep Time: 30 minutes
  • Cook Time: 5 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: Italian

Find it online: https://allyumcooks.com/my-favorite-classic-italian-tiramisu-recipe/