Classic Tiramisu
This tiramisu recipe is rich, creamy, and so delicious. With layers of coffee-soaked ladyfingers and a smooth mascarpone filling, it’s the kind of dessert that’s simple and perfect for making ahead.
Ingredients You’ll Need
Tiramisu might sound fancy, but this recipe it actually takes minimal effort and uses simple ingredients. Here’s everything you’ll need:
- Ladyfingers: Ladyfingers form the base of this dessert. They’re light, crisp, and soak up the coffee while maintaining their structure. We use store-bought ladyfingers that are found in the cookie aisle of most grocery stores but you can also make yours at home!
- Coffee: Strongly brewed coffee is essential for this recipe. Be sure to let it cool completely before dipping the ladyfingers. We used espresso powder (4 tbsp per 1 ½ cups water).
- Mascarpone: Make sure it’s cold from the fridge!
- Egg Yolks: They’re gently cooked over a double-boiler with some sugar.
- Sugar: The sweetness from the sugar balances the bitterness of the coffee.
- Heavy Cream: Whipped heavy cream is folded into the mascarpone mixture, creating a light and airy texture.
- Vanilla Extract: A splash of vanilla adds depth of flavor!
- Cocoa Powder: A generous dusting on top adds a beautiful finish and enhances the overall flavor.
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How to Make Tiramisu
01. Make the Creamy Filling
Gently cook the egg yolks and 1/2 cup of sugar over a double boiler. Whisk constantly until the mixture becomes thick and pale in color. Remove from the heat and allow to cool, then whisk in the mascarpone and vanilla. In a separate bowl, whisk the heavy cream and remaining sugar until stiff peaks. Fold into the mascarpone mixture.
02. Dip the Ladyfingers
Quickly dip the ladyfingers in the coffee and place them in a single layer onto the bottom of an 8×8 pan. Be careful not to the soak the ladyfingers too long or they will fall apart!
03. Layer
Add half of the mascarpone mixture over the ladyfingers and spread into an even layer. Add another layer of coffee-soaked ladyfingers and spread the remaining mascarpone mixture on top.
04. Chill and Serve
Cover and refrigerate for at least 4 hours or overnight. When ready to serve, dust with cocoa powder.
Can I make tiramisu ahead of time?
Yes! Tiramisu tastes even better when prepared in advance, as this allows the flavors to meld beautifully! It can be stored in the refrigerator for 2 to 3 days. Dust with cocoa powder when ready to serve.
You can also freeze the tiramisu by wrapping it tightly in plastic wrap and freeze for up to 3 months. When ready to serve, thaw in the refrigerator overnight and dust with cocoa powder before serving.
Watch how we made it:
Classic Tiramisu
Ingredients
- 4 egg yolks
- 1/2 cup plus 2 tbsp granulated sugar
- 16 oz mascarpone cheese
- 2 tsp vanilla extract
- 1 1/2 cups heavy cream
- 1 1/2 cups strongly brewed coffee cooled
- 36 packaged ladyfingers
- cocoa powder for garnish
Instructions
- Set up a double boiler: Add 1–2 inches of water to a saucepan and bring it to a gentle simmer over medium heat. Place a heat-safe bowl on top, making sure the bottom of the bowl doesn’t touch the water.
- Add the egg yolks and 1/2 cup sugar to the bowl and whisk constantly until the mixture is thick and pale in color, about 5 minutes.
- Remove from the heat and allow to cool. Then, whisk in the mascarpone and vanilla.
- In a separate bowl, whisk together the heavy cream and remaining 2 tbsp of sugar until stiff peaks. Add the whipped cream to the mascarpone mixture and fold until combined.
- Layer the tiramisu by quickly dipping the ladyfingers into the coffee and place them in a single layer onto the bottom of an 8×8 or 9×9 pan. Be careful not to the soak the ladyfingers too long or they will fall apart.
- Add half of the mascarpone mixture over the ladyfingers and spread into an even layer. Add another layer of coffee-soaked ladyfingers and spread the remaining mascarpone mixture on top.
- Cover with plastic wrap and refrigerate for at least 4 hours or overnight. When ready to serve, dust with cocoa powder.
