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Classic Tiramisu Recipe

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3.9 from 13 reviews

This classic Italian Tiramisu recipe features layers of espresso-soaked ladyfingers combined with a rich and creamy mascarpone mixture. It's a no-bake dessert that requires chilling to develop its iconic flavors and creamy texture. Perfect for special occasions or an indulgent treat, this recipe serves 14 and promises a luscious, coffee-infused experience.

Ingredients

Espresso Mixture

  • 2 cups boiling water
  • 3 tablespoons instant espresso powder/granules
  • ½ cup dark rum, divided

Mascarpone Mixture

  • 6 large egg yolks, at room temperature
  • ¼ teaspoon salt
  • 1 cup sugar, divided
  • 1½ pounds mascarpone cheese (three 8-oz containers), cold
  • 1½ teaspoons vanilla extract
  • 1 cup heavy whipping cream, cold

Assembly

  • 2 tablespoons unsweetened cocoa powder
  • 14 oz (or two 7-ounce) Savoiardi biscuits or crisp ladyfingers

Instructions

  1. Prepare Coffee Mixture: In a shallow bowl, combine the boiling water, instant espresso powder, and ¼ cup of the dark rum. Stir well and set aside to cool to room temperature.
  2. Beat Egg Yolks and Sugar: Using an electric mixer fitted with a whisk attachment, beat the egg yolks with salt and ⅔ cup of sugar on medium speed until thick, pale yellow, and ribbon-like, about 2 minutes.
  3. Add Mascarpone and Flavorings: Add the mascarpone cheese, vanilla extract, and the remaining ¼ cup rum to the egg yolk mixture. Beat until smooth, about 1 minute.
  4. Whip Cream: In a separate bowl, whip the cold heavy cream with the remaining ⅓ cup sugar on medium speed until medium-stiff peaks form, about 1½ to 2 minutes. Avoid over-whipping.
  5. Combine Mixtures: Gently fold about ½ cup of the mascarpone mixture into the whipped cream to lighten it. Then fold in the remaining mascarpone mixture carefully until uniform, without streaks.
  6. Dip Ladyfingers: Set up your workspace with the cooled coffee mixture, ladyfingers, and a 9x13-inch baking dish. Quickly dip each ladyfinger into the coffee for 2 to 3 seconds without soaking them through to avoid sogginess. Arrange them in a single layer in the baking dish, trimming as needed.
  7. Layer and Dust: Spread half of the mascarpone cream mixture evenly over the soaked ladyfingers. Sift 1 tablespoon of cocoa powder over the top. Repeat with another layer of dipped ladyfingers, mascarpone cream, and finish by dusting the remaining tablespoon of cocoa powder.
  8. Chill: Cover the dish with plastic wrap and refrigerate for at least 8 hours, preferably 24 hours, to allow flavors to meld and texture to set.
  9. Serve: Cut into squares and serve chilled.
  10. Safety Note: Since this recipe uses raw eggs, ensure eggs are fresh, pasteurized if possible, and handle with proper food safety measures. Avoid if pregnant, elderly, infants, or immunocompromised.

Notes

  • Use fresh, properly refrigerated Grade A or AA eggs with intact shells for safety. Pasteurized eggs are preferred to minimize risk associated with raw eggs.
  • Choose a thicker mascarpone cheese brand such as BelGioioso for best texture. Avoid overly soft brands like some Whole Foods brands that may cause runny filling.
  • Use crisp Savoiardi biscuits (ladyfingers), not the softer cake-like ones found in bakery sections, to maintain structural integrity during dipping.
  • The tiramisu can be made up to two days in advance for convenience and flavor development.
  • For longer storage, this dessert can be frozen up to 1 month; thaw overnight in the refrigerator before serving.

Find it online: https://dishcooks.com/classic-tiramisu-recipe/