Classic Italian Tiramisu
A recipe for the traditional no-bake Italian dessert featuring espresso-soaked ladyfingers layered with sweet mascarpone cream and dusted with cocoa powder.
- Prep Time: 30 min
- Cook Time: 10 min
- Total Time: 7 hours 40 min
- Yield: 10 servings
- Category: Dessert
- Method: No-Bake
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 6 large egg yolks
- 3/4 cup granulated sugar
- 1 1/2 cups heavy cream, cold
- 16 ounces mascarpone cheese, cold
- 2 cups strong brewed espresso, cooled
- 1/4 cup Marsala wine or dark rum (optional)
- 40 ladyfingers (Savoiardi biscuits)
- Unsweetened cocoa powder, for dusting
Instructions
- Prepare the egg yolk mixture: In a heatproof bowl set over a saucepan of simmering water (ensure the water does not touch the bottom of the bowl), whisk the egg yolks and sugar constantly until the mixture is pale, thick, and reaches 160 degrees Fahrenheit (about 8-10 minutes). Remove from heat and continue whisking until cool.
- In a separate large bowl, whip the cold heavy cream until stiff peaks form. Set aside.
- In another bowl, gently beat the cold mascarpone cheese until smooth. Fold the cooled egg yolk mixture into the mascarpone until just combined.
- Gently fold the whipped cream into the mascarpone mixture until no streaks remain. Do not overmix.
- Combine the cooled espresso and Marsala wine (if using) in a shallow dish.
- Quickly dip each ladyfinger into the espresso mixture, turning once. Do not soak them; they should be moist but not soggy.
- Arrange a single layer of dipped ladyfingers in the bottom of a 9×13 inch baking dish.
- Spread half of the mascarpone cream evenly over the ladyfingers.
- Repeat the layering process: dip the remaining ladyfingers and arrange them over the cream layer. Top with the remaining mascarpone cream.
- Cover the dish tightly with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, to allow the dessert to set.
- Before serving, generously dust the top layer with unsweetened cocoa powder. Slice and serve cold.
Notes
- For a safer filling, you can cook the egg yolks and sugar over the water bath until they form a thick sabayon before cooling.
- Use high-quality, strong espresso for the best coffee flavor.
- If you skip the alcohol, add 1 teaspoon of vanilla extract to the espresso mixture.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35
- Sodium: 90
- Fat: 30
- Saturated Fat: 18
- Unsaturated Fat: 12
- Trans Fat: 1
- Carbohydrates: 38
- Fiber: 1
- Protein: 10
- Cholesterol: 250
