Classic Tiramisu
Layers of espresso-soaked ladyfingers and creamy mascarpone create this iconic Italian dessert. Rich, elegant, and surprisingly simple to make at home.
- Total time
- 30 min
- Servings
- 8
- Calories
- 382
- Protein
- 8g
Ingredients
- 6 whole large eggs, separated
- 150 g granulated sugar
- 500 g mascarpone cheese, room temperature
- 240 ml strong espresso or strong brewed coffee, cooled
- 60 ml coffee liqueur (optional, such as Kahlúa)
- 400 g ladyfinger cookies (savoiardi)
- 15 g unsweetened cocoa powder, for dusting
- 30 g dark chocolate, finely grated (optional garnish)
Instructions
- 1
Separate your eggs, placing yolks in one bowl and whites in another. Whisk the yolks with 100 g of sugar using an electric mixer on medium-high speed for 3-4 minutes until pale, thick, and ribbon-like in texture. Set aside.
- 2
In a separate bowl, whisk the egg whites with an electric mixer on high speed until soft peaks form, about 2-3 minutes. Gradually add the remaining 50 g sugar while whisking continuously until stiff, glossy peaks form, about 1-2 minutes more.
- 3
Add the room-temperature mascarpone to the egg yolk mixture and gently fold together using a spatula until smooth and creamy, about 6-8 folds. Carefully fold in the egg white mixture in two additions, folding gently just until combined—do not overmix.
- 4
Combine the cooled espresso and coffee liqueur (if using) in a shallow bowl. Working quickly, dip each ladyfinger into the coffee mixture for 1-2 seconds per side—the cookie should be moistened but still hold its shape. Arrange dipped ladyfingers in a single layer in a 9x13-inch (23x33 cm) dish.
- 5
Spread half of the mascarpone cream evenly over the first layer of ladyfingers using an offset spatula or the back of a spoon. Repeat the dipping and layering process with the remaining ladyfingers, then top with the remaining mascarpone cream, smoothing the surface.
- 6
Cover the tiramisu with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the texture to set properly.
- 7
Just before serving, dust the entire surface generously with unsweetened cocoa powder using a fine-mesh sieve, holding it 6-8 inches above the dessert. Add finely grated dark chocolate as a garnish if desired, then serve directly from the dish.
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