Classic Tiramisu

📝 Description:

Tiramisu is a luscious Italian no-bake dessert combining espresso-dipped ladyfingers, creamy mascarpone filling, and a dusting of cocoa powder. Its delicate layers offer a perfect balance of bitter coffee, sweet creaminess, and a hint of cocoa bitterness—a timeless favorite worldwide.

🌍 Origin:

Originating from the Veneto region in Italy, tiramisu means “pick me up” or “cheer me up,” referring to its energizing espresso and rich texture. It rose to popularity in the 1960s and has since become an iconic Italian dessert.

🥄 Ingredients (Serves 6-8):

Egg yolks – 4 large
Granulated sugar – ¾ cup (150g)
Mascarpone cheese – 16 oz (450g), room temperature
Heavy cream – 1 cup (240ml)
Espresso or strong coffee (cooled) – 1½ cups (360ml)
Coffee liqueur (e.g., Kahlúa) – 3 tablespoons (optional)
Ladyfinger biscuits (savoiardi) – 24–30 pieces
Unsweetened cocoa powder – for dusting

🌿 Optional Ingredients:

Dark chocolate shavings – for garnish
Vanilla extract – 1 teaspoon (added to mascarpone mixture)
Marsala wine – substitute for coffee liqueur
Powdered sugar – for dusting (lightly)

👩‍🍳 Instructions:

Prepare the mascarpone cream:
In a heatproof bowl, whisk egg yolks and sugar over a simmering water bath (double boiler) until thick and pale (~5-8 minutes). Remove from heat and cool slightly.
Beat mascarpone into the egg mixture until smooth.
Whip cream:
In a separate bowl, whip heavy cream to soft peaks. Gently fold whipped cream into the mascarpone mixture until combined and fluffy.
Mix espresso:
Combine cooled espresso with coffee liqueur (if using) in a shallow dish.
Assemble tiramisu:
Quickly dip ladyfingers into the espresso mixture—do not soak, just a quick dip to avoid sogginess.
Arrange a layer of dipped ladyfingers in your dish (8×8 inch or similar).
Layer mascarpone:
Spread half of the mascarpone cream over the ladyfingers.
Repeat:
Add another layer of dipped ladyfingers and top with remaining mascarpone cream.
Chill:
Cover and refrigerate for at least 4 hours, preferably overnight for best flavor and texture.
Serve:
Just before serving, dust generously with cocoa powder and garnish with chocolate shavings if desired.

💡 Tips for Success:

Use fresh eggs or pasteurized eggs for safety since this recipe uses raw yolks.
Don’t over-soak ladyfingers—they should be moist but not soggy.
Refrigerate tiramisu overnight for flavors to meld and texture to set.
For a lighter version, fold in more whipped cream or use half mascarpone and half ricotta.