Classic Italian Tiramisu (Printable)

Espresso-soaked ladyfingers layered with rich mascarpone cream and dusted cocoa

# What You Need:

→ Cream Layer

01 - 17.6 oz mascarpone cheese
02 - 4 large egg yolks
03 - 0.44 cup granulated sugar
04 - 1 tsp pure vanilla extract
05 - 1.06 cups heavy cream, cold

→ Coffee Mixture

06 - 1.27 cups strong espresso, cooled
07 - 3 tbsp coffee liqueur (Kahlúa or Marsala, optional)

→ Assembly

08 - 7.05 oz ladyfingers (savoiardi)
09 - Unsweetened cocoa powder for dusting
10 - Dark chocolate shavings (optional)

# How to Make It:

01 - Whisk egg yolks and sugar in a heatproof bowl over a pot of gently simmering water (bain-marie) until pale and slightly thickened, approximately 3–4 minutes. Remove from heat and allow to cool briefly.
02 - Gently fold mascarpone cheese and vanilla extract into the cooled yolk mixture until completely smooth and creamy, ensuring no lumps remain.
03 - In a separate chilled bowl, whip cold heavy cream until stiff peaks form. Carefully fold the whipped cream into the mascarpone mixture until just combined, being careful not to overmix and deflate the cream.
04 - Combine cooled espresso and coffee liqueur in a shallow dish wide enough for dipping ladyfingers.
05 - Quickly dip each ladyfinger into the coffee mixture for 1–2 seconds per side. Do not soak—the biscuits should remain firm in the center. Arrange a single layer of dipped ladyfingers in the bottom of a 9 x 9 inch dish.
06 - Spread half of the mascarpone cream evenly over the first layer of ladyfingers using an offset spatula. Add a second layer of coffee-dipped ladyfingers, then top with the remaining mascarpone cream. Smooth the surface evenly.
07 - Cover the dish with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow flavors to meld and the dessert to set completely.
08 - Just before serving, dust the top generously with unsweetened cocoa powder using a fine-mesh sifter. Sprinkle with dark chocolate shavings if desired. Cut into squares and serve chilled.

# Expert Suggestions:

01 -
  • The contrast of bitter espresso against sweet, velvety mascarpone creates the kind of sophisticated balance that makes you pause between bites
  • It actually improves overnight, so youre rewarded for planning ahead instead of scrambling at the last minute
02 -
  • Over soaking ladyfingers is the single most common mistake, leading to a soggy dessert that loses its structural integrity
  • The cream mixture will seem quite thick before folding in the whipped cream, which is exactly what creates that luxurious texture
03 -
  • Freeze your mixing bowl for 10 minutes before whipping the cream for faster results
  • Use the finest mesh sifter you have for the cocoa powder to avoid clumps on the surface

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