Description
Classic Tiramisu is a rich and indulgent no-bake Italian dessert that combines layers of espresso-soaked ladyfingers with a smooth and creamy mascarpone filling, finished with a dusting of cocoa powder and optional dark chocolate shavings. Perfect for coffee lovers, it is simple to prepare, elegant in presentation, and best enjoyed after chilling to allow flavors to meld beautifully.
Ingredients
Custard Base
- 6 large egg yolks
- 1 cup (200g) granulated sugar
- 1 ¼ cups (280g) mascarpone cheese, room temperature
Whipped Cream Mixture
- 1 ½ cups (360ml) heavy cream
- 1 teaspoon vanilla extract
Soaking Liquid
- 1 cup (240ml) freshly brewed espresso, cooled to room temperature
- 2 tablespoons dark rum or coffee liqueur (optional)
Assembly
- 24 ladyfingers (Savoiardi biscuits)
- Unsweetened cocoa powder, for dusting
- Dark chocolate shavings (for garnish, optional)
Instructions
- Make the egg yolk custard: In a medium bowl, whisk together the egg yolks and sugar until smooth and creamy. Place the bowl over a double boiler and whisk constantly for 5–7 minutes until the mixture thickens. Remove from heat and let it cool slightly to room temperature.
- Incorporate mascarpone cheese: Gently fold the room temperature mascarpone cheese into the cooled egg yolk mixture until fully combined and smooth, taking care not to deflate the mixture.
- Whip the cream: In a separate chilled bowl, whip the heavy cream with the vanilla extract until stiff peaks form. Carefully fold the whipped cream into the mascarpone mixture, maintaining the light and airy texture.
- Prepare the espresso soak: In a shallow dish, combine the cooled espresso with dark rum or coffee liqueur if using. Mix gently.
- Soak and layer ladyfingers: Quickly dip each ladyfinger into the espresso mixture for just a second to avoid sogginess, then arrange them in a single layer at the bottom of a 9×9-inch or similar serving dish.
- Add mascarpone layers: Spread half of the mascarpone cream mixture evenly over the soaked ladyfingers. Repeat the dipping and layering process with another layer of ladyfingers, then top with the remaining mascarpone mixture, smoothing the surface.
- Chill to set: Cover the assembled tiramisu and refrigerate for at least 4 hours or preferably overnight to allow the flavors to meld and the dessert to firm up.
- Serve: Before serving, dust the top generously with unsweetened cocoa powder and garnish with dark chocolate shavings for added elegance and indulgence. Serve chilled.
Notes
- Ensure the espresso is fully cooled before dipping ladyfingers to prevent them from becoming too soggy.
- Dip ladyfingers quickly and lightly to maintain structure and texture.
- Use room-temperature mascarpone cheese to achieve a smooth blend with the custard.
- Chilling the tiramisu for at least 4 hours or overnight enhances flavor and texture.
- Dust cocoa powder just before serving to keep the surface visually appealing and prevent it from soaking into the cream.
- Optional dark chocolate shavings add extra flavor and presentation appeal.
- Store tiramisu covered in the refrigerator for up to 3 days; avoid freezing to maintain texture integrity.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Italian
