Description
This Easy Authentic Italian Tiramisu is a classic no-bake dessert made with layers of coffee-soaked ladyfingers, rich mascarpone cream, and a dusting of cocoa powder. Light, creamy, and bursting with bold espresso flavor, it’s the perfect make-ahead dessert for any occasion.
Ingredients
Units
Scale
- 6 large egg yolks
- 3/4 cup granulated sugar
- 1 cup heavy cream (cold)
- 16 oz (450 g) mascarpone cheese (room temperature)
- 2 cups strong brewed espresso (cooled)
- 1/4 cup coffee liqueur (like Kahlúa) optional
- 1 package (7 oz) ladyfingers (Savoiardi)
- Unsweetened cocoa powder (for dusting)
- Dark chocolate shavings (optional, for garnish)
Instructions
- Prepare the coffee mixture: Brew strong espresso and let it cool to room temperature. Stir in coffee liqueur if using. Set aside.
- Make the mascarpone cream: In a large bowl, whisk the egg yolks and sugar together until pale and creamy (about 3-4 minutes).
- Whip the cream: In a separate bowl, whip the cold heavy cream until stiff peaks form.
- Combine: Gently fold the mascarpone into the egg yolk mixture until smooth. Then carefully fold in the whipped cream, maintaining a light, airy texture.
- Assemble: Quickly dip each ladyfinger into the coffee mixture (don’t soak—just a quick dip) and arrange them in a single layer in a 9×13-inch dish.
- Layer: Spread half of the mascarpone cream over the ladyfingers. Repeat with another layer of dipped ladyfingers, then top with the remaining mascarpone cream.
- Chill: Cover and refrigerate for at least 4 hours, preferably overnight, to let the flavors meld.
- Serve: Just before serving, dust generously with unsweetened cocoa powder and add dark chocolate shavings if desired.
Notes
- For an alcohol-free version, skip the coffee liqueur.
- Use high-quality mascarpone and fresh espresso for the best flavor.
- Tiramisu is even better the next day after the flavors have fully developed.
- Store leftovers in the fridge for up to 3 days.