Tiramisu
A luxurious Italian dessert layering creamy mascarpone custard with coffee-soaked ladyfingers and cocoa powder. This no-bake showstopper comes together quickly but tastes like you spent hours in the kitchen.
- Total time
- 30 min
- Servings
- 8
- Calories
- 580
- Protein
- 9g
Ingredients
- 6 count large egg yolks
- ¾ cup granulated sugar
- 1.5 lb mascarpone cheese, room temperature
- 2 teaspoon vanilla extract
- 1 cup heavy cream, cold
- 1.5 cup strong brewed espresso, cooled to room temperature
- 3 tablespoon coffee liqueur (Kahlúa) or water
- 48 count ladyfinger cookies (savoiardi)
- 2 tablespoon unsweetened cocoa powder, for dusting
Instructions
- 1
Fill a medium saucepan with water so it comes about 2 inches up the sides. Bring to a gentle simmer over medium heat. While the water heats, create a heatproof bowl that fits snugly on top of the saucepan without touching the water — this is your double boiler setup.
- 2
Separate 6 large eggs — you need only the yolks. Add the yolks and 0.75 cup of granulated sugar to the heatproof bowl. Place it over the gently simmering water and whisk constantly until the mixture reaches 160°F on an instant-read thermometer, about 8-10 minutes. This pasteurizes the raw eggs. The mixture should be pale, thick, and ribbon-like when you lift the whisk.
- 3
Remove the bowl from heat and let cool for 2-3 minutes. Add 1.5 lb of room-temperature mascarpone cheese and 2 teaspoons of vanilla extract. Fold gently with a rubber spatula until no streaks of mascarpone remain — be gentle to keep the mixture airy and light.
- 4
Pour 1 cup of cold heavy cream into a separate bowl. Using an electric mixer fitted with whisk attachments, whip the cream until stiff peaks form, about 2-3 minutes. You should see distinct peaks when you lift the beaters.
- 5
Fold the whipped cream into the mascarpone mixture in two additions, using a rubber spatula and cutting down the center, scraping along the bottom, and folding up and over. This keeps the cream light and airy — overmixing will deflate the whipped cream.
- 6
Combine 1.5 cups of cooled brewed espresso and 3 tablespoons of coffee liqueur (or water) in a shallow bowl — stir to combine.
- 7
Choose a 9-by-13-inch baking dish or similar-sized serving dish. Working quickly so the ladyfingers don't become mushy, quickly dip each of the 48 ladyfinger cookies into the espresso mixture — just 1 second per side, no more. Arrange 24 dipped ladyfingers in a single, snug layer on the bottom of the dish.
- 8
Spread half of the mascarpone cream evenly over the first layer of ladyfingers, using an offset spatula to create a smooth, level surface. This prevents air pockets and ensures even flavor in each bite.
- 9
Dip the remaining 24 ladyfingers in the espresso mixture and arrange them in a second layer on top of the cream. Spread the remaining mascarpone cream evenly over the second layer of ladyfingers.
- 10
Cover the tiramisu tightly with plastic wrap and refrigerate for at least 4 hours, preferably overnight. This allows the flavors to meld and the structure to set so slices hold their shape when served.
- 11
Just before serving, dust the top generously with 2 tablespoons of unsweetened cocoa powder using a fine-mesh strainer or sifter — this creates an even, beautiful layer. Slice into 8 portions using a sharp knife dipped in hot water and wiped dry between cuts for clean edges. Serve chilled.
Tools you’ll need
- medium saucepan
- heatproof bowl
- instant-read thermometer
- whisk
- rubber spatula
- electric mixer with whisk attachments
- shallow bowl
- 9-by-13-inch baking dish
- offset spatula
- plastic wrap
- fine-mesh strainer
- sharp knife
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