Description
This authentic Italian tiramisu combines espresso-soaked ladyfingers with a silky mascarpone cream and a generous dusting of cocoa powder. Rich, creamy, and surprisingly easy to make, it’s the perfect no-bake dessert for holidays, dinner parties, or cozy family gatherings.
Ingredients
1½ cups espresso or very strong coffee, cooled
1–2 tablespoons granulated sugar (optional)
3–4 tablespoons dark rum or coffee liqueur (optional)
5 large egg yolks
½ cup granulated sugar
16 oz mascarpone cheese, chilled
1 cup heavy whipping cream, cold
1 teaspoon pure vanilla extract
30–36 ladyfinger cookies (savoiardi)
2–3 tablespoons unsweetened cocoa powder
2–3 tablespoons grated dark chocolate (optional)
Instructions
Brew the espresso and let it cool completely.
Stir in optional sugar and rum or coffee liqueur.
Whisk egg yolks and sugar over a double boiler until thick and pale.
Remove from heat and whisk in mascarpone until smooth.
Beat heavy cream with vanilla until medium-stiff peaks form.
Fold whipped cream into mascarpone mixture.
Quickly dip ladyfingers into the coffee mixture.
Arrange one layer in a 9×13-inch dish.
Spread half of the mascarpone cream over the cookies.
Repeat with another layer of dipped ladyfingers.
Top with remaining mascarpone cream.
Cover and refrigerate for at least 6 hours, preferably overnight.
Dust generously with cocoa powder and garnish with grated chocolate before serving.
Notes
Do not over-soak the ladyfingers or the dessert may become mushy.
Use cold mascarpone and heavy cream for the best texture.
Allow the tiramisu to chill overnight for the cleanest slices and best flavor.
For an alcohol-free version, simply omit the rum or coffee liqueur.
Dust with fresh cocoa powder immediately before serving.
- Prep Time: classic tiramisu, Italian tiramisu dessert, homemade tiramisu, espresso tiramisu, mascarpone tiramisu, no bake dessert