Description
This BEST Classic Italian Tiramisu Recipe features a rich and creamy mascarpone filling layered with coffee-soaked ladyfingers, dusted with cocoa powder for a traditional, indulgent Italian dessert. Perfectly balanced with sweet, velvety textures and robust coffee flavor, it’s an elegant no-bake treat that requires refrigeration to achieve its iconic, luscious consistency.
Ingredients
Mascarpone Cream (Option 1 – Heavy Cream)
- 16 oz Mascarpone cheese (450g), cold from the fridge
- 4 egg yolks
- 2/3 cup granulated or caster sugar (133g)
- 1 tsp vanilla bean paste
- 1/4 tsp salt
- 1 1/2 cup heavy cream, chilled (360g)
Mascarpone Cream (Option 2 – Egg Whites)
- 16 oz Mascarpone cheese (450g), cold from the fridge
- 4 egg yolks
- 1/3 cup granulated or caster sugar (66g) for yolks
- 1/3 cup granulated or caster sugar (67g) for egg whites
- 1 tsp vanilla bean paste
- 1/4 tsp salt
- 4 egg whites
Assembly
- 30-36 ladyfingers
- 1 1/2 cup strong black coffee, room temperature (360g)
- 2 tbsp cocoa powder to dust
Instructions
- Prepare the mascarpone cream (Option 1 – Heavy Cream): Whisk mascarpone cheese on medium speed for 30-60 seconds until creamy. Set aside. In a heat-proof bowl over a double boiler, whisk egg yolks and sugar on medium-high for 2 minutes until light and fluffy. Remove from heat and pour mixture onto mascarpone. Add salt and vanilla, whisk just until combined. In a separate bowl, whip cold heavy cream to medium stiff peaks. Fold whipped cream into mascarpone mixture gently in 2-3 additions, preserving airiness.
- Prepare the mascarpone cream (Option 2 – Egg Whites): Whisk mascarpone cheese on medium speed for 30-60 seconds until creamy. Set aside. In heat-proof bowl over double boiler, whisk egg yolks and half the sugar (1/3 cup) for 2 minutes until light and fluffy. Remove from heat, pour over mascarpone. Add salt and vanilla, whisk gently. In another clean bowl, whisk egg whites with remaining sugar over double boiler until mixture reaches 160°F (5-8 minutes). Remove from heat, continue whisking until stiff, glossy meringue forms. Fold meringue into mascarpone mixture in 2-3 gentle additions preserving airiness.
- Assemble the tiramisu: Pour room temperature coffee into a wide bowl. Quickly dip each ladyfinger on both sides in coffee, avoiding soaking too long. Arrange a layer of soaked ladyfingers at the bottom of an 8×9.5 inch rectangular dish. Spread half of the mascarpone cream evenly over the ladyfingers. Repeat with another layer of dipped ladyfingers. Top with remaining mascarpone cream.
- Refrigerate: Cover the dish and refrigerate for at least 6 hours, ideally overnight, to allow flavors to meld and dessert to set.
- Serve: Before serving, sift cocoa powder evenly over the top. Cut into slices and enjoy your classic Italian tiramisu.
Notes
- Use fresh, cold mascarpone cheese from a reliable brand such as Galbani for best texture and flavor.
- Ensure the coffee is cooled to room temperature before soaking the ladyfingers to prevent sogginess.
- When whisking egg yolks over the double boiler, avoid overheating to prevent a grainy texture.
- If using egg whites, cook them carefully to 160°F for safe consumption and stiff peaks for ideal meringue.
- Dip ladyfingers quickly in coffee; prolonged soaking will result in soggy layers.
- Refrigerate tiramisu for at least 6 hours to achieve optimal texture, overnight preferred.
- This recipe can be prepared with or without the egg whites depending on preference for a richer or lighter mascarpone cream.
