Classic Tiramisu with Mascarpone and Espresso
This no-bake Italian favorite layers coffee-soaked ladyfingers with a silky mascarpone cream and a dusting of cocoa. It's surprisingly simple to make at home, yet tastes like it came from a fancy café.
Prep time30 min
Cook time0 min
Total time30 min
Servings8 servings
DifficultyMedium
Ingredients
- 6 large egg yolks
- 3/4 cup (150 g) granulated sugar
- 1 cup (240 ml) heavy cream, cold
- 1 1/2 cups (340 g) mascarpone cheese, at room temperature
- 1 1/2 cups (360 ml) strong brewed espresso, cooled
- 3 tablespoons (45 ml) dark rum or coffee liqueur (optional)
- 24-30 ladyfinger cookies (about 200 g)
- 2 tablespoons (10 g) unsweetened cocoa powder, for dusting
- 1/4 teaspoon salt
Instructions
- 1Brew 1 1/2 cups strong espresso and let it cool to room temperature. Stir in the rum or coffee liqueur if using.
- 2In a heatproof bowl, whisk the egg yolks, sugar, and salt until combined. Place the bowl over a pot of simmering water (double boiler) and whisk constantly for 5-7 minutes, until the mixture thickens and reaches 160°F (71°C) on a thermometer. Remove from heat and let cool slightly.
- 3In a separate large bowl, beat the cold heavy cream with an electric mixer until stiff peaks form, about 2-3 minutes.
- 4Add the mascarpone to the cooled yolk mixture and beat on low until just smooth. Gently fold in the whipped cream with a spatula until no streaks remain.
- 5Dip each ladyfinger quickly (about 1 second per side) into the cooled espresso. Do not soak—they should be moist but not soggy. Arrange half of the dipped ladyfingers in a single layer in a 9x13-inch (23x33 cm) dish.
- 6Spread half of the mascarpone cream over the ladyfingers. Repeat with another layer of dipped ladyfingers and the remaining cream. Smooth the top with a spatula.
- 7Cover the dish with plastic wrap and refrigerate for at least 6 hours, preferably overnight, to set.
- 8Before serving, dust generously with cocoa powder using a fine-mesh sieve. Slice and serve chilled.
Tips
- Use very fresh eggs from a trusted source, as the yolks are lightly cooked in a double boiler—this also makes the cream safe and silky.
- Don't over-dip the ladyfingers; a quick dip is key to a firm, not mushy, tiramisu.
- For the best flavor, refrigerate overnight—this lets the flavors meld and the layers set beautifully.
- If you prefer a non-alcoholic version, simply omit the rum and add a splash of vanilla extract to the espresso.
