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Loading...This classic Italian tiramisu layers coffee-soaked ladyfingers with a light mascarpone cream, then finishes with a generous dusting of bitter cocoa. It's a no-bake dessert that needs only simple ingredients and a few hours of chilling to come together into something truly elegant.
Prep Time30 mins
Cook Time0 mins
Total Time30 mins
Servings8
Yield8 servings
Nutrition Facts
Per serving (estimated)
- 490 kcalCalories
- 34 gFat
- 20 gSaturated Fat
- 38 gCarbs
- 1 gFiber
- 28 gSugar
- 8 gProtein
- 95 mgSodium
- 220 mgPotassium
- 140 mgCalcium
- 2 mgIron
- 1 mgVitamin C
- 280 mcgVitamin A
Ingredients
For the mascarpone cream
- 6 large egg yolks
- 3/4 cup granulated sugar
- 16 oz (450 g) mascarpone cheese, cold
- 1 1/2 cups (360 ml) heavy cream, cold
- 1 teaspoon pure vanilla extract
For assembling
- 2 cups (480 ml) freshly brewed espresso, cooled to room temperature
- 1/4 cup (60 ml) dark rum or coffee liqueur, optional
- 24 to 30 savoiardi (Italian ladyfinger biscuits)
- Unsweetened cocoa powder, for dusting
Directions
- In a heatproof bowl set over a saucepan of barely simmering water, whisk the egg yolks and sugar continuously for 6 to 8 minutes, until the mixture is pale, thick, and ribbons fall from the whisk.
- Remove the bowl from the heat and let the sabayon cool for 5 minutes, then whisk in the mascarpone in three additions until smooth and creamy.
- In a separate chilled bowl, beat the heavy cream with the vanilla to soft peaks, then fold it gently into the mascarpone mixture in three additions until fully combined and airy.
- Stir the rum or coffee liqueur into the cooled espresso, if using, and pour the mixture into a shallow bowl for easy dipping.
- Working one at a time, dip each ladyfinger into the espresso for just 1 to 2 seconds per side, then arrange a snug layer in the bottom of a 9×13-inch (23×33 cm) dish, breaking biscuits as needed to fill gaps.
- Spread half of the mascarpone cream evenly over the ladyfingers and smooth the top, then repeat with a second layer of dipped ladyfingers and the remaining cream.
- Cover the dish with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, to allow the flavors to meld and the layers to set.
- Just before serving, sift a thick, even layer of unsweetened cocoa powder over the top using a fine-mesh strainer.
- Cut into squares with a sharp knife wiped clean between cuts, and serve chilled.
Cook’s Notes
- Use very fresh, high-quality eggs if you are concerned about serving them gently cooked; otherwise pasteurized eggs are a safe shortcut.
- Do not soak the ladyfingers for more than 2 seconds or they will disintegrate; a quick dip keeps them soft yet structurally sound.
- Chill the tiramisu overnight for the cleanest slices and the most developed coffee-and-cream flavor.
- Dust the cocoa at the very last moment before serving so the powder stays vivid and does not absorb moisture from the cream.
- For a more pronounced bitter note, mix a spoonful of finely ground espresso into the cocoa before dusting.
