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Classic Tiramisu Recipe

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3.9 from 13 reviews

A classic Italian dessert featuring layers of coffee-soaked lady fingers and a rich, creamy mascarpone mixture, dusted with cocoa powder. This Tiramisu recipe balances bold espresso flavors with silky textures for an indulgent treat that’s perfect for special occasions.

  • Total Time: 4 hours 50 minutes
  • Yield: 15 servings

Ingredients

Coffee Mixture

  • 2 cups (475ml) prepared strong coffee or espresso
  • 1 1/2 Tbsp instant espresso powder

Mascarpone Cream

  • 7 large egg yolks
  • 1 cup (200g) granulated sugar
  • 1/8 tsp salt
  • 1 1/2 cups (355ml) heavy cream, well chilled
  • 16 oz mascarpone cheese
  • 1 tsp vanilla extract

Assembly

  • 14 oz lady fingers
  • 3 1/2 Tbsp (22g) Dutch process cocoa powder (divided: 1 1/2 Tbsp + 2 Tbsp)

Instructions

  1. Prepare Coffee Mixture: In a shallow bowl, whisk together the prepared strong coffee and instant espresso powder. Set aside to cool to room temperature.
  2. Setup Double Boiler: Bring about 1 inch of water to a simmer in a medium saucepan over medium-high heat, then reduce to moderately low heat.
  3. Cook Egg Mixture: In a heat-proof bowl that fits over the saucepan without touching the water, whisk together egg yolks, sugar, and salt. Place the bowl over the simmering water and whisk constantly until the mixture reaches 160°F (71°C) on an instant-read thermometer, about 6 to 10 minutes. Occasionally scrape down the sides to prevent cooked egg bits.
  4. Beat Egg Mixture: Remove from heat and immediately beat the mixture on medium speed with an electric hand mixer until thick and pale, about 3 minutes. Let cool to 90–95°F (32–35°C), stirring occasionally, about 20 minutes.
  5. Whip Cream: Clean and dry the mixer beaters (cold water rinse recommended). Beat the chilled heavy cream in a large bowl on medium-low speed, then increase to high speed until very stiff peaks form.
  6. Combine Mascarpone and Egg Mixture: Add mascarpone cheese and vanilla extract to the cooled egg mixture. Blend on low speed until just combined and smooth.
  7. Fold Mascarpone Mixture into Whipped Cream: Gently fold the egg yolk mixture into the whipped cream until combined.
  8. Dip Lady Fingers: Quickly dip each side of the lady fingers one at a time into the coffee mixture. Arrange half of the dipped lady fingers side by side in a 13 x 9-inch pan, cutting to fit as necessary.
  9. First Layer: Spread half of the mascarpone mixture evenly over the lady fingers using an offset spatula.
  10. Dust with Cocoa: Evenly dust 1 1/2 tablespoons of Dutch process cocoa powder over the mascarpone layer.
  11. Second Layer: Repeat dipping and layering with the remaining lady fingers and top with remaining mascarpone mixture.
  12. Chill: Cover the dish and refrigerate for 4 hours to set.
  13. Final Cocoa Dusting and Serve: Just before serving, dust with the remaining 2 tablespoons of cocoa powder. Cut into slices and serve chilled. Keep refrigerated up to 3 days.

Notes

  • Use well-chilled heavy cream to ensure stiff peaks when whipping.
  • Be careful not to soak the lady fingers too long in the coffee mixture to avoid sogginess.
  • Ensure the egg mixture reaches 160°F to safely cook the eggs without scrambling.
  • For best results, use Dutch process cocoa powder for a richer chocolate flavor.
  • Tiramisu can be refrigerated for up to 3 days for flavors to deepen.
  • Author: Olivia
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: Italian

Find it online: https://iamstarved.com/classic-tiramisu-recipe/