Prep Time 30 mins
Rest Time 6 hrs
Total Time 6 hrs 30 mins
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 8
Best Season: All Seasons
Description

This Classic Italian Tiramisu is a rich and creamy no-bake dessert featuring layers of coffee-soaked ladyfingers and a silky mascarpone cream. Perfect for any occasion, this authentic tiramisu recipe is easy to follow and brings a true taste of Italy right into your kitchen.

Ingredients
    For the Coffee Mixture:
  • 1.5 cup espresso (freshly brewed, cooled)
  • 2 tbsp dark rum (optional)
    • For the Mascarpone Cream:
  • 3 large egg yolks (room temperature)
  • 0.75 cup granulated sugar
  • 1 tbsp pure vanilla extract
  • 1.25 cup mascarpone cheese (room temperature)
  • 1.5 cup heavy whipping cream (cold)
    • For Assembly:
  • 24 ladyfinger cookies (savoiardi)
  • 2 tbsp cocoa powder (unsweetened, for dusting)
  • 1 oz dark chocolate (optional, for shaving on top)
Instructions
    Prepare the Coffee Mixture
  1. 1
    Brew strong espresso and allow it to cool to room temperature. Once cooled, stir in the dark rum if using. Set aside.
    2. Whip the Egg Yolks and Sugar
  2. 2
    In a large mixing bowl, beat the egg yolks and sugar together using an electric mixer on medium-high speed until the mixture becomes thick, pale, and ribbons form (about 4-5 minutes).
    3. Add Mascarpone and Vanilla
  3. 3
    Add the mascarpone cheese and vanilla extract to the yolk mixture. Beat on low speed until smooth and creamy. Do not overmix.
    4. Whip the Cream
  4. 4
    In a separate cold bowl, whip the heavy cream to stiff peaks. Be careful not to overbeat, or it may turn into butter.
    5. Fold Cream into Mascarpone Mixture
  5. 5
    Gently fold the whipped cream into the mascarpone mixture using a spatula. Fold until fully combined and smooth. Keep the mixture light and fluffy.
    6. Dip the Ladyfingers
  6. 6
    Quickly dip each ladyfinger into the coffee mixture for about 1 second per side. They should be soaked but not soggy.
    7. Assemble the Layers
  7. 7
    In a 9x9 inch (23x23 cm) dish, arrange a layer of dipped ladyfingers. Spread half of the mascarpone cream over the top. Repeat with another layer of dipped ladyfingers and the remaining cream.
    8. Chill the Tiramisu
  8. 8
    Cover the dish with plastic wrap and refrigerate for at least 6 hours, preferably overnight, to let the flavors meld and the texture firm up.
    9. Finish and Serve
  9. 9
    Before serving, dust the top generously with unsweetened cocoa powder and, if desired, sprinkle shaved dark chocolate for extra richness.
Note

Storage: Tiramisu can be stored in the refrigerator, covered, for up to 3 days.

Alcohol-Free Version: Simply omit the rum and replace it with a little vanilla extract added to the coffee.

Egg Safety Tip: Use pasteurized eggs if you are concerned about consuming raw eggs.

Make-Ahead Tip: Tiramisu actually tastes better the next day, making it the perfect make-ahead dessert.

Flavor Variations: Add a splash of coffee liqueur like Kahlua for deeper flavor or use flavored cocoa powders for a twist.

Keywords: classic tiramisu, easy tiramisu, no-bake dessert, Italian dessert, authentic tiramisu
Read it online: https://petitepanini.com/recipe/tiramisu-recipe/