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Classic Tiramisu
Tiramisu shines as one of Italy’s most beloved desserts, with its story beginning in the picturesque city of Treviso. Unlike many Italian sweets with centuries of history, tiramisu is a relatively modern creation, yet it has captured hearts around the world in just a few decades.
This indulgent treat is built on a simple yet brilliant idea: tender ladyfinger cookies dipped in strong espresso, layered with a luscious mascarpone cream, and finished with a dusting of cocoa powder. The result is a velvety harmony of textures and flavors where coffee’s bold intensity meets chocolate’s gentle bitterness, all balanced by the cream’s airy sweetness.
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Prep Time 30 minutes
Chill Time 6 hours
Total Time 6 hours 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 6 large egg yolks
  • 3/4 cup granulated sugar
  • 2 cups (16 oz) mascarpone cheese, softened
  • 1 cup heavy cream, chilled
  • 2 cups brewed espresso
  • 2 packages ladyfinger cookies (about 40–45 pieces)
  • Unsweetened cocoa powder (for dusting)
  • 1/4 cup (60 ml) Marsala wine or coffee liqueurs, rum (optional)
  • Dark chocolate shavings (optional garnish)

Equipment

  • Hand mixer or stand mixer
  • 9x13 inch baking dish (or similar size)

Instructions
 

  1. Prepare the cream base:
    In a heatproof bowl set over a pot of simmering water (double boiler style), whisk the egg yolks and sugar together until thick and pale, about 5 minutes. Remove from heat and let cool slightly.
  2. Whip the cream:
    In a separate bowl, use a mixer to beat the heavy cream until soft peaks form.
  3. Mix with mascarpone:
    In a large bowl, gently fold the mascarpone cheese into the cooled yolk mixture until smooth. Then fold in the whipped cream to create a light, airy filling.
  4. Prepare the coffee soak:
    Combine the cooled espresso with Marsala wine in a shallow dish. Quickly dip each ladyfinger (about 1–2 seconds) so they absorb coffee without getting soggy.
  5. Assemble:
    Arrange one layer of dipped ladyfingers in the bottom of the baking dish.
    Spread half the mascarpone cream over the cookies.
    Add a second layer of dipped ladyfingers.
    Spread the remaining cream evenly over the top.
  6. Allow the dessert to chill in the refrigerator for at least four hours before serving.
  7. Chill:
    Cover the dish with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to let the flavors meld.
  8. Finish:
    Just before serving, dust the top generously with cocoa powder using a fine sieve. For extra flair, add chocolate shavings. Slice into squares and serve chilled.

Notes

Use fresh, high-quality ingredients
Choose fresh eggs and real mascarpone for a creamy, authentic taste.
Don’t over-soak ladyfingers
Dip each ladyfinger in coffee for only 1–2 seconds. Over-soaking will make the dessert soggy and compromise the delicate texture.
Chill for maximum flavor
Tiramisu tastes best after chilling for at least 4 hours. Overnight refrigeration allows the layers to meld and the flavors to intensify.
Adjust alcohol to taste
Marsala wine or coffee liqueur enhances depth, but it’s optional. 
Fold gently for light, airy cream
When combining mascarpone with whipped cream, fold gently to maintain the mixture’s light, airy texture. Overmixing can make it too dense.