Description
This Classic Italian Tiramisu is the perfect balance of rich mascarpone cream, coffee-soaked ladyfingers, and a light dusting of cocoa. Creamy yet airy, this recipe brings out the best flavors of an authentic Italian tiramisu, with variations to suit your preferences—whether you like it with egg whites, whipped cream, or a touch of rum
Ingredients
Scale
Mascarpone Cream:
- 4 large egg yolks
- 1/2 cup (100g) granulated sugar
- 1 tsp vanilla extract (optional)
- 8 oz (226g) mascarpone cheese, cold
- 3/4 cup (180ml) heavy cream, chilled (or use 4 whipped egg whites for a traditional version)
Coffee Soak:
- 1 1/2 cups (360ml) strong brewed coffee, cooled
- 1/4 cup (60ml) rum (optional)
- 2 tbsp sugar (optional, for a sweeter soak)
Assembly:
- 24–30 ladyfingers (savoiardi biscuits)
- Unsweetened cocoa powder, for dusting
Instructions
1. Prepare the Mascarpone Cream
- Whisk the egg yolks & sugar
- In a heatproof bowl, whisk together egg yolks and sugar.
- Place the bowl over a double boiler (simmering water) and whisk for 2 minutes until slightly thickened. (This pasteurizes the eggs and removes any raw taste.)
- Combine with mascarpone
- Remove from heat and let cool slightly.
- Whisk in mascarpone cheese until smooth and creamy.
- Whip the cream
- In a separate bowl, beat heavy cream (or egg whites) until stiff peaks form.
- Gently fold the whipped cream into the mascarpone mixture. (Avoid overmixing to keep it airy.)
2. Prepare the Coffee Soak
- Combine coffee and rum (if using) in a shallow bowl.
- Quickly dip each ladyfinger into the coffee mixture for 1-2 seconds per side (don’t soak too long, or they’ll get soggy!).
3. Assemble the Tiramisu
- Arrange half of the soaked ladyfingers in a 7×11-inch or 9-inch square dish.
- Spread half of the mascarpone cream evenly over the ladyfingers.
- Repeat the second layer with the remaining ladyfingers and cream.
4. Chill & Serve
- Cover and refrigerate for at least 4 hours, preferably overnight for best flavor.
- Before serving, dust generously with cocoa powder.
- Slice and enjoy!
Notes
- Egg-free option: Use extra heavy cream instead of eggs.
- Alcohol-free version: Omit the rum or replace it with vanilla extract.
- Storage: Keep in the fridge for up to 3 days. Freezing is not recommended as it alters the texture.
