Tiramisu Recipe
classic Italian style / fresh whipped cream / cocoa/caramel drizzle
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
Whipped Cream
Topping
Method
Prepare the Base
- 1
Make the Espresso
Brew 1 cup of strong espresso coffee and allow it to cool to room temperature.
- 2
Prepare the Egg Mixture
In a mixing bowl, whisk together 3 egg yolks and 3 tablespoons of granulated sugar until the mixture is pale and creamy.
- 3
Add Mascarpone
Gently fold in 1 cup of mascarpone cheese and 1 teaspoon of vanilla extract into the egg mixture until smooth and well combined.
Make the Whipped Cream
- 4
Whip the Cream
In a separate bowl, whip 1 cup of heavy cream with 2 tablespoons of powdered sugar and 1 teaspoon of vanilla extract until stiff peaks form.
- 5
Combine Mixtures
Carefully fold the whipped cream into the mascarpone mixture until fully incorporated.
Assemble the Tiramisu
- 6
Dip Ladyfingers
Quickly dip each ladyfinger cookie into the cooled espresso, making sure not to soak them. Arrange them in a single layer in a 9x9 inch dish.
- 7
Layer the Cream Mixture
Spread half of the mascarpone mixture over the layer of ladyfingers.
- 8
Repeat Layers
Repeat the dipping of ladyfingers and layering of the mascarpone mixture one more time.
Chill and Serve
- 9
Chill the Tiramisu
Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.
- 10
Add Cocoa and Caramel
Before serving, dust the top with 2 tablespoons of unsweetened cocoa powder and drizzle with caramel sauce as desired.
- 11
Serve
Slice and serve chilled. Enjoy your classic Italian Tiramisu!
