Description
Classic Creamy Tiramisu is the ultimate no-bake Italian dessert made with espresso-soaked ladyfingers, a silky mascarpone filling, and a dusting of cocoa powder. With its rich layers and bold flavor, this make-ahead treat is perfect for holidays, dinner parties, or cozy nights in. Simple to prepare, elegant to serve, and impossible to resist!
Ingredients
- For the layers:
- 1 package ladyfinger biscuits (savoiardi)
- 1 ½ cups strong brewed espresso or coffee, cooled
- 2–3 tbsp dark rum, Marsala wine, or coffee liqueur (optional)
- For the mascarpone cream:
- 5 large egg yolks
- ½ cup granulated sugar
- 1 cup heavy cream (chilled)
- 1 tsp vanilla extract
- 16 oz mascarpone cheese (room temp)
- For the topping:
- Unsweetened cocoa powder (for dusting)
- Optional: chocolate shavings or curls
Instructions
-
coffee: strong espresso or coffee and let it cool.
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Cook egg yolks: In a heatproof bowl over a pot of simmering water (double boiler), whisk egg yolks and sugar constantly until thickened and sugar is dissolved. Remove from heat and let cool.
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Whip cream: In a separate bowl, whip heavy cream with vanilla until soft peaks form.
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Make mascarpone filling: Gently fold mascarpone into the cooled egg yolk mixture until smooth. Then fold in the whipped cream until fluffy and fully combined.
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Layer the tiramisu: Quickly dip each ladyfinger in the coffee mixture and layer in a 9×9-inch or similar-sized dish. Top with half the mascarpone cream. Repeat with another layer of soaked ladyfingers and the remaining cream.
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Chill: Cover and refrigerate for at least 6 hours, or overnight for best results.
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Finish and serve: Before serving, dust with cocoa powder and garnish with chocolate curls or shavings if desired.
Notes
- Use pasteurized eggs or a thermometer for extra food safety when cooking yolks.
- Swap in flavored liqueurs.
- Try chai tea or hot cocoa instead of coffee for a unique twist.
- Serve in individual cups or jars for a personal touch.
