Classic Italian Tiramisù

Prep Time

30 minutes

Cook Time

Total Time

30 minutes (plus at least 4 hours of chilling)

Servings

Yield

1 (9×13-inch) dish

Calories

Approximately 450 calories

Classic Italian Tiramisù is an iconic dessert that has captivated taste buds around the world with its luxurious layers of espresso-soaked ladyfingers, rich mascarpone cream, and a delicate dusting of cocoa powder. This no-bake dessert is a masterpiece of Italian cuisine, offering a perfect balance of flavors and textures. The name “Tiramisù” itself, meaning “pick me up” or “cheer me up” in Italian, perfectly encapsulates the essence of this dessert. Each bite delivers a harmonious blend of bold coffee, creamy cheese, and the slight bitterness of cocoa, creating a sophisticated and indulgent experience. Ideal for special occasions or as a sumptuous treat, Classic Italian Tiramisù is not just a dessert; it’s an experience, inviting you to delve into the rich traditions of Italian culinary artistry.

Ingredients

6 egg yolks
3/4 cup granulated sugar
1 cup mascarpone cheese, at room temperature
1 1/2 cups heavy whipping cream
2 cups strong brewed espresso, cooled to room temperature
1/4 cup coffee liqueur (optional)
1 package (about 24) ladyfingers (savoiardi biscuits)
Cocoa powder, for dusting
Comments: For an authentic flavor, use high-quality mascarpone cheese and freshly brewed espresso.

Instructions

In a large bowl, whisk together egg yolks and sugar until thick and pale. Add mascarpone cheese and blend until smooth.
In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the mascarpone mixture until well combined.
Combine the espresso and coffee liqueur in a shallow dish. Briefly dip each ladyfinger into the espresso mixture, ensuring they are moistened but not soggy.
Arrange a layer of soaked ladyfingers at the bottom of a 9×13-inch dish. Spread half of the mascarpone mixture over the ladyfingers. Repeat with another layer of soaked ladyfingers and mascarpone mixture.
Cover and refrigerate the tiramisù for at least 4 hours, or overnight, to allow the flavors to meld and the dessert to set.
Before serving, dust the top generously with cocoa powder for a classic finish.

Tips & Tricks

For a non-alcoholic version, omit the coffee liqueur and use only espresso.
Ensure not to over-soak the ladyfingers to prevent the dessert from becoming too wet.
For a more intense coffee flavor, add a teaspoon of espresso powder to the mascarpone mixture.

Mise en Place

Ingredients

Utensils

Egg yolks
Granulated sugar
Mascarpone cheese
Heavy whipping cream
Strong brewed espresso
Coffee liqueur (optional)
Ladyfingers (savoiardi biscuits)
Cocoa powder

Large bowl
Whisk
Rubber spatula
9×13-inch dish
Shallow dish for espresso
Sifter or fine mesh sieve for cocoa powder

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