Tiramisu Recipe
made with layers of coffee – soaked ladyfingers, creamy mascarpone cheese, and a delicate dusting of cocoa powder, light, indulgent, and perfectly sweet, it's a treat for every occasion perfect for sharing or savoring on your own
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Ingredients
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Coffee soak
Mascarpone filling
Assembly & finishing
Method
Coffee soak
Brew 1 cup very strong coffee or espresso. While still hot, stir in 1 tsp sugar (if using) until dissolved. Let the coffee cool to room temperature, then stir in 2 tablespoons coffee liqueur (optional). Transfer to a shallow dish for dipping ladyfingers.
Mascarpone filling
Make zabaglione (cooked egg-sugar base)
Set a heatproof bowl over a pot of gently simmering water (double boiler), making sure the bowl does not touch the water. Whisk together 4 egg yolks and 1 cup granulated sugar until smooth. Place the bowl over the simmering water and whisk continuously for about 8–10 minutes, until the mixture is thick, pale, and has tripled slightly in volume — it should reach about 160°F (71°C) if using a thermometer. Remove from heat and let cool slightly (5 minutes).
Incorporate mascarpone
When the zabaglione is warm but not hot, fold in 1 cup room-temperature mascarpone cheese in two additions until smooth and homogeneous. Add 1 tsp vanilla extract and a pinch of salt; mix until fully combined. Chill the mixture briefly if it becomes too loose.
Whip cream
In a separate chilled bowl, whip 1 cup cold heavy cream to soft-medium peaks. Gently fold about one-third of the whipped cream into the mascarpone-zabaglione to lighten it, then fold in the remaining whipped cream until the filling is smooth and airy. Do not overmix.
Assembly & finishing
Prepare an 8x8 inch (or similar) dish or a 9x13 inch dish for a thinner layer. Quickly dip each ladyfinger into the cooled coffee for 1–2 seconds per side — do not soak them; they should be moist but not falling apart. Arrange a single layer of dipped ladyfingers, tightly fitting, on the bottom of the dish (about 12 for 8x8).
Spread half of the mascarpone filling evenly over the first layer of ladyfingers, smoothing the top with a spatula.
Repeat with a second layer of quickly dipped ladyfingers to cover the filling, then spread the remaining mascarpone mixture on top, smoothing to an even layer.
Cover the assembled tiramisu tightly with plastic wrap and refrigerate for at least 4 hours, preferably 6–8 hours or overnight — this allows flavors to meld and textures to set. For best results refrigerate 12 hours if possible.
Just before serving, sift 2 tablespoons unsweetened cocoa powder evenly over the top. Sprinkle 2 tablespoons dark chocolate shavings if using. Slice and serve chilled.