Description
This classic Italian Tiramisu recipe features a rich and creamy mascarpone cheese layer combined with espresso-soaked ladyfingers, dusted generously with cocoa powder. It offers a traditional and authentic taste with an easy-to-follow guide that ensures the perfect balance of flavors and textures for an indulgent dessert.
Ingredients
Scale
Mascarpone Cream
- 16 oz Mascarpone cheese (450g), cold from the fridge
- 4 egg yolks
- ⅔ cup granulated or caster sugar (133g)
- 1 tsp vanilla extract
- ¼ tsp salt
- 1 ½ cup heavy cream, chilled (360g) OR 4 egg whites
Assembly
- 30–36 ladyfingers
- 1 ½ cup strong black coffee, room temperature (360g)
- 2 tbsp cocoa powder to dust
Instructions
- Prepare the Mascarpone Cream: In a large mixing bowl, whisk together the egg yolks and sugar until the mixture is pale and creamy. Add the vanilla extract and salt, then gently fold in the mascarpone cheese until smooth and well combined.
- Whip the Cream or Egg Whites: In a separate bowl, whip the chilled heavy cream into stiff peaks. If using egg whites instead, whisk them until stiff peaks form. Carefully fold the whipped cream or egg whites into the mascarpone mixture, preserving the airiness for a light texture.
- Prepare the Coffee Soak: Brew a strong black coffee and allow it to cool to room temperature.
- Assemble the Tiramisu: Quickly dip each ladyfinger into the coffee, ensuring they are soaked but not soggy. Arrange a layer of soaked ladyfingers into your serving dish. Spread half of the mascarpone cream over the ladyfingers.
- Add Second Layer: Repeat the dipping and layering process with the remaining ladyfingers and mascarpone cream, creating two layers in total.
- Chill: Cover the assembled tiramisu and refrigerate for at least 4 hours, preferably overnight, to allow flavors to meld and the dessert to set.
- Dust with Cocoa: Just before serving, dust the top of the tiramisu generously with cocoa powder using a fine sieve.
Notes
- For safety, if using raw egg whites, ensure they are fresh and from a reliable source or opt for pasteurized egg whites.
- Adjust the sugar quantity according to your sweetness preference.
- The coffee used should be strong and cooled to avoid melting the mascarpone cream.
- Ladyfingers should be dipped quickly to prevent sogginess.
- For a boozy version, add a tablespoon of Marsala wine or coffee liqueur to the coffee soak.
- Use Galbani or another high-quality mascarpone for the best flavor and texture.
Keywords: tiramisu, Italian dessert, mascarpone, coffee dessert, no bake dessert, classic tiramisu