Print

Authentic Tiramisu Recipe

A square slice of creamy Tiramisu layered with coffee-soaked ladyfingers and dusted heavily with cocoa powder.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make a classic Italian tiramisu with layers of coffee-soaked ladyfingers and rich mascarpone cream. This reliable recipe delivers the perfect balance of espresso and sweetness.

Ingredients

Scale
  • 6 large egg yolks
  • 3/4 cup granulated sugar
  • 1 1/2 cups mascarpone cheese, cold
  • 1 1/2 cups heavy cream, cold
  • 1 3/4 cups strong brewed espresso, cooled
  • 1/4 cup coffee liqueur (optional)
  • 2 packages (7 ounces each) ladyfingers (savoiardi)
  • Unsweetened cocoa powder, for dusting

Instructions

  1. Prepare the sabayon base: In a heatproof bowl set over a saucepan of simmering water (do not let the water touch the bowl), whisk the egg yolks and sugar constantly until the mixture is pale yellow, thick, and reaches 160 degrees Fahrenheit. This takes about 8 to 10 minutes. Remove from heat and let cool slightly.
  2. Beat the mascarpone: Gently whisk the cooled egg yolk mixture into the cold mascarpone cheese until just combined and smooth. Do not overmix.
  3. Whip the cream: In a separate clean bowl, beat the cold heavy cream until stiff peaks form.
  4. Fold together: Gently fold the whipped cream into the mascarpone mixture in two additions until no streaks remain. This is your cream filling.
  5. Prepare the coffee dip: Combine the cooled espresso and coffee liqueur, if using, in a shallow dish.
  6. Assemble the tiramisu: Quickly dip each ladyfinger into the espresso mixture, turning once. Do not soak them too long or they will become soggy.
  7. Arrange a single layer of dipped ladyfingers in the bottom of a 9×13 inch baking dish.
  8. Spread half of the mascarpone cream mixture evenly over the ladyfingers.
  9. Repeat the layers: Dip and arrange a second layer of ladyfingers over the cream. Top with the remaining mascarpone cream.
  10. Chill: Cover the dish tightly with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, to allow the dessert to set and the flavors to meld.
  11. Serve: Before serving, dust the top generously with unsweetened cocoa powder using a fine-mesh sieve. Slice and serve cold.

Notes

  • For food safety, ensure your egg yolk mixture reaches 160 degrees Fahrenheit when making the sabayon.
  • If you skip the liqueur, use slightly stronger espresso to maintain the coffee flavor.
  • Use high-quality, strong espresso for the best flavor in this authentic tiramisu.

Nutrition

Find it online: https://frostedfancies.com/foolproof-tiramisu-amazing-recipe/