Espresso-soaked ladyfingers layered with mascarpone cream
Classic Tiramisu
Prep Time
30 min
Cook Time
0 min
Total Time
5 hr
Servings
12
1 9x13-inch dish
Difficulty
Medium
Cost
Moderate
$$
Classic Tiramisu
Espresso-soaked ladyfingers layered with mascarpone cream
★4.5(17)
Layers of espresso-soaked ladyfingers and rich mascarpone cream, dusted with cocoa. An elegant Italian dessert that requires no baking.
30m
Prep Time
0m
Cook Time
300m
Total Time
12
Servings
Medium
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
Tiramisu is Italian for "pick me up," and this coffee-laced dessert certainly delivers. Layers of espresso-soaked ladyfingers alternate with clouds of rich mascarpone cream, and a generous dusting of cocoa powder ties everything together. It is elegant, indulgent, and deceptively simple to make.
This is a traditional recipe that uses raw egg yolks whipped with sugar for the mascarpone filling. The result is lighter and more luxurious than versions that rely on whipped cream alone. If you prefer, you can use pasteurized eggs for peace of mind.
The flavors develop and deepen as it rests in the refrigerator, which makes tiramisu the perfect make-ahead dessert. Assemble it the night before a dinner party and you will have a showstopper waiting in the fridge.
Ingredients
- 6 large egg yolks
- 3/4 cup granulated sugar
- 16 oz mascarpone cheese, room temperature
- 2 cups heavy whipping cream
- 2 cups strong brewed espresso, cooled
- 3 tablespoons coffee liqueur (Kahlua) or dark rum (optional)
- 2 (7 oz) packages ladyfingers (savoiardi)
- Unsweetened cocoa powder for dusting
- Dark chocolate shavings for garnish
Instructions
- 1
Whisk egg yolks and sugar together in a heatproof bowl set over simmering water (double boiler). Whisk constantly until the mixture reaches 160°F and is thick and pale, about 8 minutes. Remove from heat.
- 2
Beat the warm egg mixture with a hand mixer until cool and very thick, about 3 minutes.
- 3
Add mascarpone and beat until smooth and combined.
- 4
In a separate bowl, whip heavy cream to stiff peaks. Gently fold into the mascarpone mixture in three additions.
- 5
Combine cooled espresso and coffee liqueur in a shallow dish.
- 6
Quickly dip each ladyfinger in the espresso — just a 1-2 second dip on each side. Do not soak. Arrange in a single layer in a 9x13-inch dish.
- 7
Spread half the mascarpone cream over the ladyfingers. Repeat with another layer of dipped ladyfingers and remaining cream.
- 8
Dust generously with cocoa powder. Cover and refrigerate at least 4 hours, preferably overnight. Garnish with chocolate shavings before serving.
Serving Suggestions
Ways to Serve This Dish
Serve with crusty artisan bread for dipping
Finish with a drizzle of high-quality extra virgin olive oil
Pair with a simple arugula salad dressed in lemon vinaigrette
Serve with a scoop of vanilla ice cream or a dollop of whipped cream
Substitutions
MascarponeCream cheese + 2 tablespoons heavy cream
Tangier but works in a pinch
LadyfingersSponge cake cut into strips
Absorbs coffee differently but is a viable substitute
EspressoVery strong brewed coffee
Use double-strength drip coffee
Tips & Storage
Pro Tips
Do not over-soak the ladyfingers — a quick dip is all they need. They continue absorbing moisture as they rest.
Use dry, crispy Italian savoiardi, not the soft sponge-cake type.
Heating the egg yolks over the double boiler pasteurizes them for safety.
This tastes best after 12-24 hours in the fridge.
Storage
Refrigerate covered for up to 3 days. Flavors improve after the first day.
Reheating
Most baked goods are best at room temperature. If frozen, thaw in the refrigerator overnight then bring to room temperature. Some items benefit from a brief warm-up in a 300°F oven for 5 minutes.
Nutrition Facts
Per serving (1 piece (1/12 dish)) · 12 servings
Calories380
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein7g
Carbohydrates30g
Fat26g
Fiber1g
Sugar22g
Sodium70mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I make this without raw eggs?
- The recipe heats the yolks to 160°F over a double boiler, which pasteurizes them. Alternatively, use pasteurized eggs.
- What can I use instead of coffee liqueur?
- Omit for a non-alcoholic version, or substitute with an extra shot of espresso and 1 teaspoon vanilla.
- Can I make individual portions?
- Yes. Layer in glasses, jars, or ramekins for elegant individual servings.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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