Classic Tiramisu
Tiramisu means 'pick me up' in Italian, and one bite explains why. Espresso-soaked ladyfingers layer with clouds of mascarpone cream, finished with a dusting of bitter cocoa. This no-bake classic is best made a day ahead, making it the perfect dinner-party dessert.
- Prep time
- 30 mins
- Cook time
- 0 mins
- Total time
- 4 hrs 30 mins
- Servings
- 8 servings
- Calories
- 480
Ingredients
- 1 1/2 cups strong espresso or very strong coffee, cooled
- 3 tablespoons coffee liqueur (optional, such as Kahlúa)
- 4 large egg yolks, at room temperature
- 3/4 cup granulated sugar, divided
- 1 lb (450g) mascarpone cheese, at room temperature
- 1 1/2 cups heavy whipping cream, cold
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine sea salt
- 24-28 crisp ladyfinger cookies (savoiardi)
- 2-3 tablespoons unsweetened cocoa powder, for dusting
Instructions
- Mix the soaking liquid: Stir the cooled espresso with the coffee liqueur (if using) in a shallow dish and set aside.
- Make the zabaglione base: Whisk the egg yolks with 1/2 cup sugar in a heatproof bowl set over simmering water for 5-7 minutes, until pale, thick, and ribbon-like. Remove from heat and cool slightly.
- Add the mascarpone: Beat the mascarpone into the yolk mixture until completely smooth, then stir in the vanilla and salt.
- Whip the cream: In a separate bowl, whip the cold cream with the remaining 1/4 cup sugar to firm peaks. Gently fold it into the mascarpone mixture in two additions.
- Dip the ladyfingers: Quickly dip each ladyfinger into the espresso for 1-2 seconds per side — a fast dip, not a soak — and arrange a single layer in a 9x9-inch dish.
- Layer it up: Spread half the mascarpone cream over the ladyfingers. Repeat with a second layer of dipped ladyfingers and the remaining cream, smoothing the top.
- Chill: Cover and refrigerate for at least 4 hours, ideally overnight, so the layers set and the flavors meld.
- Serve: Just before serving, dust the top generously with cocoa powder through a fine sieve. Slice and serve chilled.
Pro tips
- Dip, don't soak, the ladyfingers — 1-2 seconds per side is enough. Over-soaked cookies turn the dessert mushy.
- Use room-temperature mascarpone so it blends lump-free into the yolk mixture.
- Tiramisu genuinely tastes better on day two, so make it the night before you plan to serve it.
- For food-safety peace of mind, use pasteurized eggs or pasteurized liquid egg yolks.
Frequently asked questions
Is tiramisu safe to eat with raw egg yolks?
The yolks are gently cooked over simmering water into a zabaglione, which greatly reduces risk, but they are not fully cooked. Use very fresh or pasteurized eggs, or look for pasteurized liquid egg yolks, if you are concerned.
Can I make tiramisu ahead of time?
Yes — it is actually better made ahead. It needs at least 4 hours to set, and the flavor peaks at 24 hours. It keeps well in the fridge for up to 3 days.
What can I substitute for mascarpone?
There is no perfect substitute, but in a pinch you can blend 8 oz softened cream cheese with 1/4 cup heavy cream and 2 tablespoons sour cream. The flavor will be tangier and less delicate than true mascarpone.
Why is my tiramisu runny?
The usual causes are over-soaked ladyfingers, under-whipped cream, or not chilling long enough. Dip quickly, whip the cream to firm peaks, and give it a full overnight chill.