Description
Classic Italian Tiramisu is a luscious, creamy dessert made with layers of espresso-soaked ladyfinger cookies and a rich mascarpone filling, dusted with cocoa powder. This no-bake treat combines the bold flavors of espresso and cocoa with a smooth, velvety texture that melts in your mouth, perfect for any special occasion or a delightful end to any meal.
Ingredients
Units
Scale
Espresso Mixture
- 1/4 cup Dutch Processed cocoa powder, plus more for dusting
- 1 cup brewed espresso (optional: add a few tablespoons of dark rum)
- 1 tablespoon vanilla extract
Mascarpone Cream Filling
- 5 large egg yolks, cold (pasteurized eggs recommended)
- 1/2 cup white sugar
- 1/4 teaspoon kosher salt
- 16 ounces mascarpone cheese, chilled
- 1.75 cups heavy cream, chilled
Assembly
- 28 hard ladyfinger cookies
Instructions
- Prepare Espresso Mixture: Whisk together the Dutch processed cocoa powder, brewed espresso, and vanilla extract in a bowl and set aside. This mixture will be used to lightly soak the ladyfinger cookies, infusing them with rich flavor.
- Make Mascarpone Cream: In a mixer or with a hand mixer, beat the cold egg yolks and white sugar until the mixture is pale and thick, approximately 5 minutes. Add the kosher salt and chilled mascarpone cheese, then continue whipping until the mixture is smooth and creamy.
- Whip Heavy Cream: Add the chilled heavy cream to the mascarpone mixture and whip continuously until the cream becomes light, smooth, and can hold soft peaks. This creates the luscious filling for the tiramisu layers.
- Dunk Ladyfingers: Quickly dunk each ladyfinger cookie into the espresso-cocoa mixture just long enough to soak them lightly (1-2 seconds) without making them soggy or falling apart.
- Assemble First Layer: Arrange a layer of soaked ladyfingers in a 7×11 oval baking dish. Spread half of the whipped mascarpone cream evenly over the ladyfingers using the back of a metal spoon. Lightly dust this layer with cocoa powder.
- Assemble Second Layer: Repeat the process with another layer of soaked ladyfingers, followed by the remaining mascarpone mixture, spreading it evenly. Finish by dusting with cocoa powder on top.
- Chill: Cover the tiramisu with plastic wrap and refrigerate for at least 2 hours to allow the flavors to meld, and the cocoa powder topping to soften and infuse into the cream.
Notes
- Ensure all ingredients for the filling are cold for best results and texture.
- If you don’t have espresso on hand, brewed coffee works well as a substitute.
- Dunk ladyfingers briefly (1-2 seconds) to prevent them from becoming too soggy and falling apart.
- Allow sufficient chill time for the tiramisu so the cocoa powder topping softens and the flavors fully develop.
Nutrition
- Serving Size: 1 slice (approx. 150g)
- Calories: 420 kcal
- Sugar: 28 g
- Sodium: 70 mg
- Fat: 32 g
- Saturated Fat: 19 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.3 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 175 mg
