Name: Classic Tiramisu Recipe
Prep time: 25 min
Cook time: 7 min
Total time: 8 h 32 min
Cuisine: Italian
Ingredients: 4 large egg yolks, cold; 1/2 cup (100 grams) granulated sugar; 2 tablespoons (35 grams) Kahlua or rum*; ¼ teaspoon fine sea salt; 1 8-ounce container (227 grams) mascarpone cheese; 1/2 cup (119 grams) heavy cream, cold; 1 teaspoon vanilla bean paste (or vanilla extract); 1 1/2 cups (356 grams) strongly brewed coffee or espresso, at room temperature; ¼ cup Kahlua liqueur or rum (70 grams)*; 1 7-ounce package (about 24 cookies) ladyfingers**; 1 teaspoon Dutch-process cocoa powder, or unsweetened cocoa powder; Dark chocolate, shaved

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Introduction

Tiramisu is a classic Italian dessert known for its creamy texture and rich coffee flavor. This no-bake treat layers coffee-soaked ladyfingers with a luscious mascarpone filling, making it an irresistible indulgence. Perfect for special occasions or a delightful ending to any meal.

The image shows a close-up slice of tiramisu held by a metal spatula above a white plate with more tiramisu. The slice has two main sponge cake layers soaked in coffee, light brown in color and soft in texture. Between these layers and on top is a smooth, creamy pale yellow mascarpone cream layer. The top is dusted with dark brown cocoa powder and scattered with thin, dark chocolate shavings. The background surface has a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 large egg yolks, cold
1/2 cup (100 grams) granulated sugar
2 tablespoons (35 grams) Kahlua or rum*
¼ teaspoon fine sea salt
1 8-ounce container (227 grams) mascarpone cheese
1/2 cup (119 grams) heavy cream, cold
1 teaspoon vanilla bean paste (or vanilla extract)
1 1/2 cups (356 grams) strongly brewed coffee or espresso, at room temperature
¼ cup Kahlua liqueur or rum (70 grams)*
1 7-ounce package (about 24 cookies) ladyfingers**
1 teaspoon Dutch-process cocoa powder, or unsweetened cocoa powder
Dark chocolate, shaved

Instructions

Step 1: Make an ice bath by filling a large mixing bowl with ice cubes and a little water.
Step 2: In a medium heatproof bowl, whisk together the egg yolks, sugar, alcohol, and salt. Set the bowl over a small saucepan of simmering water, ensuring the bowl doesn’t touch the water. Cook, whisking constantly, until the mixture lightens in color and thickens, about 6 to 7 minutes.
Step 3: Carefully remove the bowl from the heat and place it into the ice bath without splashing water inside. Let it cool completely, whisking occasionally, until the mixture thickens as it cools.
Step 4: Meanwhile, combine the mascarpone, heavy cream, and vanilla in the bowl of an electric mixer fitted with the whisk attachment. Beat until medium peaks form.
Step 5: Gently fold the cooled egg yolk mixture into the whipped cream mixture until just combined.
Step 6: In a small bowl, mix the coffee and alcohol. Quickly dip each ladyfinger into the mixture (avoid soaking), then place them in an even layer at the bottom of an 8 by 8-inch baking dish. Break ladyfingers as needed to create an even layer.
Step 7: Spoon half of the filling mixture over the ladyfingers and smooth with a spatula. Repeat with another layer of dipped ladyfingers and the remaining mascarpone cream.
Step 8: Cover and refrigerate for at least 8 hours, preferably overnight, to let the flavors meld.
Step 9: Before serving, dust the tiramisu with cocoa powder and sprinkle with shaved dark chocolate.

Tips & Variations

For a caffeine-free option, substitute the coffee with decaf or strong hot chocolate.
If you prefer not to use raw egg yolks, use a cooked custard base or pasteurized eggs for safety.
Experiment with different liqueurs like Marsala or coffee-flavored brandy for a twist in flavor.
For a lighter version, reduce the sugar slightly or substitute heavy cream with whipped Greek yogurt.

Storage

Store tiramisu in an airtight container in the refrigerator for up to 2 days. To serve leftovers, simply remove from the fridge and let it sit for a few minutes to soften slightly. Avoid freezing, as it can affect the texture of the mascarpone and ladyfingers.

How to Serve

A square piece of tiramisu is shown on a white plate, resting on a white marbled surface. The dessert has three visible layers: the bottom and middle layers consist of light brown coffee-soaked sponge cake with a slightly rough texture; the second and top layers are creamy pale yellow mascarpone cheese, smooth in texture; the top layer is dusted with dark brown cocoa powder and decorated with uneven chocolate shavings scattered across. A metal fork is partially visible next to the tiramisu. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make tiramisu without raw eggs?

Yes, you can use a cooked custard base or purchase pasteurized eggs to reduce the risk associated with raw eggs. Some recipes also use whipped cream alone for the filling to avoid eggs altogether.

How long should tiramisu chill before serving?

For the best flavor and texture, chill tiramisu for at least 8 hours, preferably overnight. This allows the ladyfingers to soften and the flavors to meld beautifully.