Description
Classic Tiramisu is a beloved Italian dessert made with espresso-soaked ladyfingers, fluffy mascarpone cream, and a generous dusting of cocoa powder. Creamy, light, and perfectly balanced with rich coffee flavor, this elegant no-bake dessert is ideal for holidays, dinner parties, and special occasions. Prepare it ahead of time for the best flavor and texture.
Ingredients
- 4 large eggs, separated
- ¾ cup granulated sugar, divided
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
- 16 ounces cold mascarpone cheese
- 1 package ladyfingers
- 1 cup brewed espresso, cooled
- 2 tablespoons unsweetened cocoa powder, for dusting
Instructions
- Brew the espresso and pour it into a wide, shallow bowl. Allow it to cool completely. If desired, add 2 tablespoons of your preferred alcohol.
- Separate the egg whites from the yolks, placing them in separate bowls.
- Using a stand mixer with a whisk attachment, beat the egg whites on medium speed until foamy.
- Gradually add ½ cup of sugar while mixing. Increase the speed and whisk until stiff peaks form.
- Transfer the whipped egg whites to a separate bowl and set aside.
- Add the egg yolks and remaining ¼ cup sugar to the mixer bowl. Whisk on high for 4–5 minutes until pale, thick, and doubled in volume.
- Add the vanilla extract, salt, and cold mascarpone cheese. Mix gently until just combined and smooth.
- Carefully fold the whipped egg whites into the mascarpone mixture using a spatula. Continue until no streaks remain, taking care not to deflate the mixture.
- Quickly dip each ladyfinger into the cooled espresso and arrange them in a single layer in an 11 × 7-inch baking dish or a 9 × 9-inch dish.
- Spread half of the mascarpone cream over the ladyfingers and smooth the surface. Lightly dust with cocoa powder.
- Add a second layer of espresso-dipped ladyfingers, followed by the remaining mascarpone cream.
- If desired, pipe decorative dollops of mascarpone cream on top.
- Cover the dish tightly and refrigerate for at least 4–6 hours, preferably overnight.
- Dust generously with cocoa powder just before serving. Slice and serve chilled.
Notes
- Serve chilled: Tiramisu tastes best when thoroughly chilled and the layers have had time to set.
- Make ahead: Prepare it the day before serving for a richer coffee flavor and a firmer texture.
- Cocoa powder: Dust the top immediately before serving to keep the cocoa looking fresh.
- Refrigeration: Store covered in an airtight container in the refrigerator for up to 4 days.
- Clean slices: Use a sharp knife and wipe it clean between cuts for neat portions.
- Coffee dipping: Dip each ladyfinger very quickly. Soaking them for too long can make the dessert soggy.
- Egg safety: This recipe uses eggs that are not fully cooked. For food safety, use pasteurized eggs, especially when serving children, pregnant people, older adults, or anyone with a weakened immune system.
- Freezing: Tiramisu can be frozen in an airtight container, although the texture may change slightly after thawing. Thaw overnight in the refrigerator.