Classic Tiramisu Recipe
Kahlua-espresso soaked ladyfingers layered with a creamy mascarpone filling
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Ingredients
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Espresso-Kahlúa Soaked Ladyfingers
Mascarpone Cream
Method
Espresso-Kahlúa Soak
Brew and cool the espresso
Brew a strong espresso, about 1 cup (240 ml). Let it come to room temperature.
Flavor the soak
Stir in 3 tablespoons of Kahlúa (or coffee liqueur) into the cooled espresso. Transfer to a shallow dish for dipping.
Mascarpone Cream
Whip the cream
In a chilled bowl, whip the heavy cream to soft peaks and refrigerate until ready to fold.
Egg yolk mixture
In a separate bowl, whisk the egg yolks with 3/4 cup granulated sugar until the mixture is pale and thick.
Cream base
Beat in the mascarpone cheese until smooth. Mix in 1 teaspoon vanilla extract.
Fold in whipped cream
Gently fold the whipped cream into the mascarpone mixture until fully integrated and fluffy.
Assemble Tiramisù
Dip and layer
Briefly dip each ladyfinger into the coffee-Kahlúa mixture (1–2 seconds per side). Arrange a layer of soaked ladyfingers in the dish.
Add mascarpone layer
Spread half of the mascarpone cream over the first layer. Add a second layer of dipped ladyfingers and top with the remaining mascarpone cream.
Chill and Serve
Chill
Dust lightly with cocoa powder and refrigerate for at least 4 hours, or overnight for best flavour and texture.
Serve
Slice and serve chilled. Garnish with a dusting of cocoa if desired.