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Classic Tiramisu Recipe

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★★★★★

4.4 from 134 reviews

This classic Tiramisu recipe features a luscious mascarpone filling made with egg yolks, sugar, and cream, layered with coffee-soaked ladyfingers and topped with cocoa powder and dark chocolate shavings. It’s an elegant Italian dessert that’s creamy, rich, and perfect for special occasions or a delightful treat.

Ingredients

Scale

For the filling:

  • 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)

For assembly:

  • 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**

For topping:

  • 1 teaspoon Dutch-process cocoa powder, or unsweetened cocoa powder
  • Dark chocolate, shaved

Instructions

  1. Make the filling: Prepare an ice bath by filling a large mixing bowl with ice cubes and a little water. In a medium heatproof bowl, whisk together the egg yolks, sugar, Kahlua or rum, and salt. Set the bowl over a saucepan of simmering water ensuring it doesn’t touch the water. Whisk constantly until the mixture lightens in color and thickens, about 6 to 7 minutes. Remove the bowl carefully and place it in the ice bath to cool completely while whisking occasionally; the mixture will thicken as it cools.
  2. Whip cream and combine: While the egg mixture cools, combine mascarpone, cold heavy cream, and vanilla in the bowl of an electric mixer fitted with a whisk attachment. Beat until medium peaks form. Gently fold the cooled egg yolk mixture into the whipped mascarpone cream until just combined to preserve the airy texture.
  3. Assemble the tiramisu: In a small bowl, mix the room temperature coffee or espresso with Kahlua or rum. Quickly dip each ladyfinger into this coffee-alcohol mixture without soaking them. Arrange an even layer of soaked ladyfingers at the bottom of an 8 by 8-inch baking dish, breaking them as necessary to fit.
  4. Add filling layers: Spoon half of the mascarpone filling over the ladyfingers and spread evenly with a spatula. Repeat with a second layer of dipped ladyfingers followed by the remaining filling, smoothing the top layer well.
  5. Chill: Cover the dish and refrigerate for at least 8 hours, preferably overnight, to allow flavors to meld and the dessert to set properly.
  6. Add topping and serve: Before serving, dust the tiramisu generously with cocoa powder and sprinkle with shaved dark chocolate. Store any leftovers in an airtight container in the refrigerator for up to 2 days.

Notes

  • Use cold egg yolks and cream to help achieve the proper thickening and texture.
  • When dipping ladyfingers, do not soak for too long to prevent sogginess.
  • If Kahlua or rum is not desired, you can omit or substitute with coffee or a coffee-flavored extract for a non-alcoholic version.
  • Allowing the tiramisu to chill overnight enhances the flavor melding and texture.
  • Use freshly brewed strong coffee or espresso for the best flavor.
  • Chocolate shavings can be replaced with chocolate curls or dust additional cocoa powder for garnish.

Keywords: Tiramisu, Italian dessert, mascarpone dessert, coffee dessert, layered dessert, no-bake dessert

Find it online: https://heutigemahlzeiten.com/classic-tiramisu-recipe/