Description
Experience the rich and creamy layers of an Authentic Italian Tiramisu Recipe that perfectly combines espresso-soaked ladyfingers with luscious mascarpone cream. This classic Italian dessert offers a balanced blend of bold coffee, subtle sweetness, and cocoa, creating a timeless treat that is simple to prepare and ideal for special occasions or everyday indulgence.
Ingredients
Scale
Espresso Soak
- 1 ½ cups freshly brewed strong espresso, cooled
- 2 tablespoons dark rum or Marsala wine (optional)
Mascarpone Cream
- 4 large egg yolks, at room temperature
- ¾ cup granulated sugar
- 1 pound (450g) mascarpone cheese, at room temperature
- 1 cup heavy cream (optional), whipped to soft peaks
Assembly
- 24 ladyfingers (Savoiardi)
- Unsweetened cocoa powder, for dusting
Instructions
- Prepare the Espresso and Coffee Soak: Brew a strong batch of espresso and let it cool slightly. Add a splash of dark rum or Marsala wine if using. This coffee soak is essential for infusing the ladyfingers with rich flavor.
- Whisk Egg Yolks and Sugar: In a mixing bowl, whisk together the egg yolks and sugar until the mixture is pale and creamy, ensuring the sugar is fully dissolved for a smooth mascarpone cream.
- Add Mascarpone Cheese: Gently fold the mascarpone cheese into the egg yolk mixture until smooth and lump-free, achieving a thick and velvety texture.
- Whip the Heavy Cream (Optional): Whip the heavy cream to soft peaks and carefully fold it into the mascarpone mixture to create a lighter, airier texture, if desired.
- Assemble the Layers: Quickly dip each ladyfinger into the coffee soak — avoid soaking too long to prevent sogginess. Arrange the soaked ladyfingers evenly in your serving dish. Spread half of the mascarpone cream over the ladyfingers, then repeat the layers once more.
- Chill and Dust with Cocoa: Cover the tiramisu and refrigerate for at least 4 hours, preferably overnight, to allow flavors to meld and the dessert to set. Before serving, sift a generous layer of cocoa powder over the top for a classic finish.
Notes
- Use very fresh or pasteurized eggs for safety, as this recipe uses raw egg yolks.
- Do not over-soak the ladyfingers to maintain structure and prevent sogginess.
- Chill the tiramisu overnight to develop flavors and perfect texture.
- Bring mascarpone and eggs to room temperature before mixing to avoid lumps.
- Use authentic mascarpone cheese and freshly brewed espresso for best results.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (approx. 1/8 of recipe)
- Calories: 420 kcal
- Sugar: 25 g
- Sodium: 60 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 185 mg
Keywords: tiramisu, Italian dessert, mascarpone, espresso, coffee dessert, layered dessert, no-bake dessert