Description
This authentic Italian tiramisu recipe is a no-bake, layered dessert combining espresso-soaked ladyfingers with a rich and creamy mixture of mascarpone, egg yolks, sugar, and whipped cream. Enhanced with a splash of Marsala or rum and finished with a dusting of cocoa powder and optional dark chocolate shavings, this classic dessert is easy to make yet impressively elegant and perfect for any occasion.
Ingredients
Scale
For the Cream Mixture
- 6 egg yolks
- ¾ cup (150g) granulated sugar
- 1 cup heavy cream
- 1 lb (450g) mascarpone cheese
For the Layers
- 2 cups strong espresso or coffee, cooled
- ¼ cup Marsala wine, dark rum, or coffee liqueur (optional)
- 1 pack ladyfinger cookies (savoiardi)
For Garnish
- Unsweetened cocoa powder, for dusting
- Optional: dark chocolate shavings
Instructions
- Whip the yolks & sugar: In a heatproof bowl set over a pot of simmering water (double boiler), whisk together the egg yolks and granulated sugar continuously for 8–10 minutes until the mixture becomes thick, pale, and creamy. This cooked mixture is called zabaglione. Remove from heat and let it cool slightly.
- Add the mascarpone: Once the zabaglione has cooled a bit, smoothly whisk the mascarpone cheese into the yolk mixture until fully incorporated and free of lumps.
- Whip the cream: In a separate bowl, whip the heavy cream to stiff peaks. Gently fold the whipped cream into the mascarpone and yolk mixture to create a light, fluffy cream layer.
- Espresso dunk time: Combine the cooled espresso with Marsala wine, rum, or coffee liqueur if using. Quickly dip each ladyfinger into this coffee mixture, just long enough to coat (about one second), avoiding soaking them so they maintain structure.
- Layer up: In a 9×9-inch dish or similar container, arrange a layer of dipped ladyfingers. Spread half of the cream mixture evenly over them. Repeat with another layer of dipped ladyfingers and then the remaining cream mixture. Smooth the top with a spatula.
- Chill (literally): Cover the dish and refrigerate for at least 6 hours or preferably overnight. This setting time allows the flavors to meld and the dessert to firm up to the perfect texture.
- Dust and serve: Just before serving, generously dust the top of the tiramisu with unsweetened cocoa powder. Add optional dark chocolate shavings for an extra touch of indulgence. Serve chilled.
Notes
- Do not over-soak the ladyfingers to prevent sogginess; a quick dip is sufficient.
- Chilling is essential for the tiramisu to set properly and develop its flavor.
- Use mascarpone cheese for authentic texture and taste; substitute may alter the outcome.
- Strong espresso or coffee is key to achieving the dessert’s signature bold flavor.
- The alcohol is optional but recommended for depth; it cooks off somewhat during preparation.
- This dessert is best made a day ahead for maximum flavor and texture.
- Can be made in individual glasses for easy servings and presentation.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Italian
Keywords: tiramisu, Italian dessert, no bake, espresso dessert, mascarpone, coffee, layered dessert
