Tiramisu Recipe
Classic Italian dessert made with coffee-soaked ladyfingers and mascarpone.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Base Ingredients
Cream Mixture
Topping
Method
Preparation of Espresso
- 1
Brew the Espresso
Brew 1 cup of strong espresso coffee and allow it to cool to room temperature.
- 2
Combine with Liqueur
In a shallow dish, mix the cooled espresso with 1/2 cup of coffee liqueur.
Making the Cream Mixture
- 3
Whip the Cream
In a mixing bowl, whip 1 cup of heavy cream until soft peaks form. Set aside.
- 4
Prepare Egg Yolks
In another bowl, whisk together 4 egg yolks and 1/2 cup of granulated sugar until thick and pale.
- 5
Add Mascarpone
Gently fold in 16 oz of mascarpone cheese and 1 tsp of vanilla extract into the egg yolk mixture until well combined.
- 6
Combine Mixtures
Carefully fold the whipped cream into the mascarpone mixture until fully incorporated.
Assembling the Tiramisu
- 7
Soak Ladyfingers
Quickly dip each ladyfinger into the espresso mixture, ensuring they are soaked but not soggy.
- 8
Layer the Ingredients
In a rectangular dish, place a layer of soaked ladyfingers at the bottom, followed by half of the mascarpone cream mixture. Repeat with another layer of ladyfingers and the remaining cream mixture.
- 9
Chill
Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.
Finishing Touches
- 10
Dust with Cocoa
Before serving, dust the top of the tiramisu with 2 tablespoons of cocoa powder.
- 11
Garnish
Add chocolate shavings on top, if desired, for an elegant presentation.