Classic Tiramisu Recipe
This classic Italian Tiramisu recipe features layers of espresso-soaked ladyfingers, creamy mascarpone filling, and a dusting of cocoa powder. The dessert combines rich flavors of coffee, rum, and velvety mascarpone cream, making it a perfect indulgent treat that requires chilling for a luscious texture.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 8 hours 40 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Espresso and Ladyfingers
- 1 1/2 cups espresso (or strong coffee), room temperature
- 6 Tbsp golden rum, divided
- 40 ladyfingers
Mascarpone Cream
- 6 large egg yolks
- 3/4 cup granulated sugar
- 16 oz mascarpone, cold
- 2 cups heavy whipping cream, cold
Finishing
- 2–3 Tbsp unsweetened cocoa powder, to dust
Instructions
- Soak the Ladyfingers: In a bowl, combine 1 1/2 cups espresso and 3 Tbsp rum. Quickly dip half of the ladyfingers one at a time so they are moist but not soaked, then lay them in a single layer at the bottom of a 9×13 casserole dish.
- Cook Eggs and Sugar: Whisk the egg yolks and sugar in a medium heatproof bowl. Place the bowl over simmering water (steaming, not touching the water) and whisk constantly for 10–12 minutes until the mixture reaches 160°F and is light, thickened, and smooth. Remove from heat and whisk a few more minutes to slightly cool.
- Prepare Mascarpone: In a large bowl, beat mascarpone with 3 Tbsp rum until smooth. Using an electric mixer, beat in the warm egg yolk mixture until fully incorporated.
- Make Whipped Cream: Beat cold heavy whipping cream in a chilled bowl to stiff peaks without overmixing. Gently fold half of the whipped cream into the mascarpone mixture, then fold in the remaining cream just until incorporated to avoid graininess.
- Layer the Tiramisu: Spread half of the cream over the soaked ladyfingers. Quickly dip the remaining ladyfingers in the espresso-rum mixture and arrange over the cream. Spread the remaining cream on top. Cover dish with foil and refrigerate for at least 8 hours or overnight.
- Finish and Serve: Before serving, dust the top of the tiramisu with 2-3 tablespoons of unsweetened cocoa powder. It’s acceptable to dust earlier, though the color may darken slightly.
Notes
- Use very cold heavy whipping cream for best results, not light cream.
- A mixing bowl with a rim helps keep steam and condensation away from the egg-sugar mixture.
- Beat the heavy cream slowly, beginning on medium-low and increasing speed gradually to maintain stability and prevent it from turning watery or buttery.
- Store covered in the refrigerator for up to 3-4 days or freeze airtight for up to 3 months. Thaw in the fridge before serving.
Keywords: Tiramisu, Italian dessert, mascarpone, coffee dessert, no bake dessert, rum, espresso
Find it online: https://busyrecipe.com/classic-tiramisu-recipe/