Classic Tiramisu is a creamy Italian dessert featuring layers of espresso-soaked ladyfingers and a rich mascarpone mixture, topped with cocoa powder and dark chocolate shavings. This no-bake dessert is smooth, indulgent, and perfect for special occasions or an elegant treat.
1 cup (240ml) freshly brewed espresso (cooled to room temperature)
2 tablespoons dark rum or coffee liqueur (optional)
Assembly
24 ladyfingers (Savoiardi biscuits)
Unsweetened cocoa powder, for dusting
Dark chocolate shavings, for garnish
Instructions
Prepare Egg Mixture: In a medium bowl, whisk together the egg yolks and granulated sugar until smooth and creamy. Place the bowl over a double boiler and whisk constantly for 7 minutes until the mixture thickens. Remove from heat and let it cool slightly.
Combine Mascarpone: Gently fold the mascarpone cheese into the cooled egg yolk mixture until fully combined and smooth.
Whip Cream: In a separate bowl, whip the heavy cream and vanilla extract until stiff peaks form. Carefully fold the whipped cream into the mascarpone mixture to create a light and airy cream.
Prepare Espresso Soak: In a shallow dish, combine the cooled espresso with dark rum or coffee liqueur if using, mixing well.
Soak Ladyfingers: Quickly dip each ladyfinger into the espresso mixture, ensuring they are moist but not soggy. Arrange them in a single layer at the bottom of a 9×9-inch serving dish.
Layer Cream and Ladyfingers: Spread half of the mascarpone cream mixture evenly over the soaked ladyfingers. Add another layer of dipped ladyfingers on top, then spread the remaining mascarpone mixture to cover.
Chill: Cover the dish and refrigerate for at least 4 hours or overnight to allow the flavors to meld and the dessert to set properly.
Garnish and Serve: Before serving, dust the tiramisu generously with unsweetened cocoa powder and garnish with dark chocolate shavings for an elegant finish.
Notes
Use room temperature mascarpone cheese for easier mixing and smoother texture.
Be careful not to soak ladyfingers too long to avoid a soggy dessert.
Allow enough chilling time for the tiramisu to set firmly; overnight is best.
If fresh espresso is unavailable, strong brewed coffee can be used as a substitute.
For a non-alcoholic version, omit the rum or coffee liqueur.
Double boiler technique ensures the egg yolks are cooked safely without scrambling.
