Description
This Classic Italian Tiramisu recipe is a luscious no-bake dessert featuring layers of coffee-soaked ladyfingers and a rich, airy mascarpone cream. With its smooth texture and the perfect hint of cocoa, it captures the essence of traditional tiramisu, ideal for special occasions or when you want to impress with an authentic Italian treat.
Ingredients
Mascarpone Cream
- 6 Egg yolks
- 150 g Granulated sugar
- 500 g Mascarpone (high fat, cold)
- 350 g Heavy cream (36% fat, very cold; can substitute equal amount of mascarpone)
Other Ingredients
- 20 pieces Ladyfinger cookies
- 1 cup Coffee (mildly sweetened strong espresso, for soaking ladyfingers)
- Marsala wine (Optional; if using, mix into coffee)
- 1-2 tablespoons Unsweetened Dutch processed cocoa powder (for dusting)
Instructions
- Prepare egg yolk mixture: Set up a double boiler by simmering water in the bottom pot and placing the top pot above it without touching the water. Whisk the egg yolks and sugar together in the top pot over the simmering water continuously for about 5 minutes until the sugar fully dissolves and the mixture reaches 85°C (185°F). Keep heat low to avoid cooking the yolks. Remove from heat.
- Whip egg yolk mixture: Transfer the warmed egg yolk mixture into a stand mixer with a whisk attachment. Whip until the mixture cools down to approximately 24°C (75°F), forming a smooth and pale base.
- Whip mascarpone and cream: Using an electric hand mixer, whip cold mascarpone and heavy cream together until early stiff peaks form. This process should take about 3 minutes. Avoid overwhipping to prevent runniness.
- Fold mascarpone mixture into egg yolks: Using a rubber spatula, gently fold the whipped mascarpone and cream mixture into the cooled egg yolk mixture. Take care not to deflate the airy texture; the resulting cream should remain light and fluffy.
- Prepare container: Choose an 18×24 cm (7×9 inch) container or an 8×8 inch pan for layering the tiramisu.
- Soak ladyfingers: Quickly dip each ladyfinger cookie into the prepared coffee (mixed with Marsala wine if using). Arrange a single layer of 10 ladyfingers evenly at the bottom of the container.
- First cream layer: Spread half of the mascarpone cream evenly over the ladyfinger layer using a spatula.
- Second layer: Repeat the process by dipping and layering the remaining 10 ladyfingers, then spread the remaining mascarpone cream on top. Smooth the surface with an offset spatula.
- Chill: Refrigerate the assembled tiramisu for at least 4 hours to allow the flavors to meld and the cream to set properly.
- Serve: Before serving, dust the top with unsweetened cocoa powder for a classic finish. Store leftovers in an airtight container in the refrigerator for 2-3 days; do not freeze.
Notes
- Use high-fat mascarpone and very cold heavy cream for the best texture.
- Whip cream to early stiff peaks to maintain airiness and avoid runny filling.
- Do not soak ladyfingers too long to prevent sogginess; a quick dip is ideal.
- Allow the tiramisu to chill for at least 4 hours; overnight is preferred for deeper flavor.
- Do not freeze the tiramisu as mascarpone cream does not freeze well and loses texture.
- Marsala wine is optional; for a non-alcoholic version, omit or substitute with an equal amount of additional coffee or coffee liqueur extract.
- Prep Time: 30 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Italian
