Description
Authentic Italian Tiramisu is a rich, creamy no-bake dessert made from layers of espresso-soaked ladyfingers and luscious mascarpone cheese mixture. This classic Italian treat combines the bold flavors of coffee and cocoa with the smoothness of whipped cream and mascarpone, perfect for impressing guests or indulging in a decadent homemade dessert.
Ingredients
Scale
Mascarpone Mixture
- 6 large egg yolks
- 3/4 cup granulated sugar
- 1 cup heavy cream
- 16 oz mascarpone cheese (softened)
Espresso Mixture
- 2 cups strong brewed espresso (cooled to room temperature)
- 1/2 cup coffee liqueur (optional)
Assembly
- 2 packs (7 oz each) Savoiardi (Italian ladyfingers)
- Unsweetened cocoa powder (for dusting)
- Dark chocolate shavings (optional)
Instructions
- Prepare the egg yolk mixture: In a large bowl, whisk together the egg yolks and granulated sugar until the mixture turns thick and pale. Set the bowl over a pot of simmering water and whisk continuously for about 8–10 minutes until smooth and slightly thickened. Remove from heat and allow to cool to room temperature.
- Whip the cream: In a separate bowl, beat the heavy cream until stiff peaks form, ensuring it is light and airy to fold into the mascarpone.
- Combine mascarpone and egg mixture: Gently fold the mascarpone cheese in another bowl until smooth. Add the cooled egg yolk mixture and mix gently to combine without deflating the texture.
- Fold in whipped cream: Carefully fold the whipped cream into the mascarpone and egg yolk mixture until well combined and smooth.
- Prepare espresso mixture: In a shallow dish, mix the brewed espresso with the coffee liqueur if using, ensuring it is completely cooled.
- Dip ladyfingers: Quickly dip each ladyfinger into the espresso mixture—do not soak to avoid sogginess. Lay a single layer of dipped ladyfingers at the bottom of a 9×13 inch dish.
- Layer mascarpone mixture: Spread half of the mascarpone mixture evenly over the ladyfingers and smooth the top.
- Repeat layers: Repeat with another layer of dipped ladyfingers and then the remaining mascarpone mixture, smoothing the surface.
- Chill: Cover the dish and refrigerate for at least 6 hours or preferably overnight to allow the flavors to meld and the dessert to set.
- Serve: Before serving, dust the top generously with unsweetened cocoa powder and optionally garnish with dark chocolate shavings for extra flavor and presentation.
Notes
- Use high-quality mascarpone and freshly brewed espresso for the best authentic flavor.
- You can omit the coffee liqueur for a non-alcoholic version of the tiramisu.
- Prepare the tiramisu a day in advance to allow the flavors to meld perfectly and texture to set.
- Do not soak ladyfingers too long in espresso to avoid sogginess; a quick dip is sufficient.
- This dessert should be kept refrigerated and consumed within 2-3 days for optimal freshness.
