Description
This Classic Italian Tiramisu is the ultimate creamy, coffee-infused dessert with layers of delicate ladyfingers, rich mascarpone cream, and a dusting of cocoa powder. It’s light, indulgent, and perfectly balanced, making it a must-try for any coffee or dessert lover. This traditional Italian recipe is easy to prepare and guaranteed to impress!
Ingredients
Scale
Mascarpone Cream (Option 1: Heavy Cream – Recommended)
- 16 oz mascarpone cheese (450g, cold)
- 4 egg yolks
- 3/4 cup sugar (165g)
- 1 tsp vanilla extract
- Pinch of salt
- 1 1/2 cups heavy cream (360g)
Mascarpone Cream (Option 2: Egg Whites Alternative)
- 16 oz mascarpone cheese (450g, cold)
- 4 egg yolks
- 3/4 cup sugar (165g, divided)
- 1 tsp vanilla extract
- Pinch of salt
- 4 egg whites
For Assembly
- ~30 ladyfingers
- 1 1/2 cups strong black coffee
- 2 tbsp cocoa powder (for dusting)
Instructions
Step 1: Prepare the Mascarpone Cream
Option 1: Using Heavy Cream (Recommended)
- Whisk the mascarpone cheese on medium speed for 30-60 seconds until creamy. Set aside.
- In a heatproof bowl, whisk together egg yolks and sugar.
- Boil 1-2 inches of water in a saucepan and lower the heat. Place the bowl over the saucepan (without touching the water) and whisk on medium-high speed for exactly 2 minutes. Remove from heat.
- Add the egg yolk mixture, salt, and vanilla to the mascarpone, whisking just until combined (do not overmix).
- In a separate bowl, whip the cold heavy cream until stiff peaks form.
- Gently fold the whipped cream into the mascarpone mixture in 2-3 additions, ensuring you do not deflate the air.
Option 2: Using Egg Whites
- Follow steps 1-4 from Option 1.
- In a separate bowl, whisk the egg whites and remaining sugar over a saucepan with boiling water until the mixture reaches 160°F (70°C).
- Remove from heat and keep whisking until a stiff, glossy meringue forms.
- Gently fold the meringue into the mascarpone mixture in 2-3 additions, keeping the air intact.
Step 2: Assemble the Tiramisu
- Pour the coffee into a wide bowl. Quickly dip each ladyfinger into the coffee for about 1 second per side and arrange them in a 7×11-inch dish.
- Spread half of the mascarpone cream evenly over the layer of soaked ladyfingers.
- Repeat with another layer of soaked ladyfingers.
- Top with the remaining mascarpone cream and spread evenly (or pipe for a decorative look).
- Cover and refrigerate for at least 4 hours, preferably overnight.
Step 3: Serve
- Before serving, dust cocoa powder evenly on top.
- Slice, serve, and enjoy!
Notes
- For a stronger coffee flavor, dip the ladyfingers slightly longer (1-2 seconds per side).
- Do not overmix mascarpone, or it may become grainy.
- For best results, chill overnight for deeper flavors and a firmer texture.
- Use high-quality cocoa powder for the best finishing touch.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 18g
- Sodium: 85mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0 g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 135mg