Classic Tiramisu Dessert Recipe

Introduction

Tiramisu is a classic Italian dessert known for its rich layers of creamy mascarpone, espresso-soaked ladyfingers, and a dusting of cocoa powder. This luscious treat is both elegant and surprisingly easy to make at home.

Ingredients

• 6 large egg yolks
• ¼ cup plus 2 tablespoons granulated sugar
• ¼ cup Marsala (or other spirit of your choice)
• ⅛ teaspoon fine sea salt
• 8 ounces Vermont Creamery Mascarpone
• 1 cup heavy cream
• 1 teaspoon vanilla extract
• 1½ cups strongly brewed coffee or espresso
• ¼ cup Marsala (or other spirit of your choice)
• 1 (7-ounce) package ladyfingers
• 1–2 tablespoons unsweetened cocoa powder, for dusting

Instructions

1. Step 1: In a heatproof bowl, whisk together the egg yolks, ¼ cup sugar, Marsala, and salt. Place the bowl over a pot of simmering water and whisk continuously until the mixture thickens and is pale, about 8 minutes. Remove from heat and let cool slightly.
2. Step 2: Stir the mascarpone cheese into the cooled egg mixture until smooth and well combined.
3. Step 3: In a separate bowl, whip the heavy cream with the vanilla extract and remaining 2 tablespoons sugar until stiff peaks form. Gently fold the whipped cream into the mascarpone mixture.
4. Step 4: Combine the brewed coffee with the remaining ¼ cup Marsala in a shallow dish. Quickly dip each ladyfinger into the coffee mixture, ensuring they are soaked but not soggy.
5. Step 5: Arrange a layer of soaked ladyfingers in the bottom of your serving dish. Spread half of the mascarpone cream mixture evenly over the ladyfingers.
6. Step 6: Repeat with another layer of dipped ladyfingers and the remaining mascarpone cream.
7. Step 7: Cover and refrigerate the tiramisu for at least 4 hours, or overnight for best flavor and texture.
8. Step 8: Just before serving, dust the top generously with unsweetened cocoa powder.

Tips & Variations

• For a non-alcoholic version, substitute the Marsala with additional brewed coffee or vanilla extract.
• Use fresh, high-quality mascarpone for creaminess and authentic flavor.
• Allowing tiramisu to chill overnight enhances the melding of flavors.
• Sprinkle shaved chocolate on top for an extra touch of indulgence.

Storage

Store tiramisu covered in the refrigerator for up to 3 days. It is best enjoyed chilled and does not freeze well due to its creamy texture. If refrigerated, let it sit at room temperature for 10 minutes before serving to soften slightly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pasteurized eggs for this recipe?

Yes, using pasteurized eggs is safer and prevents any risk of foodborne illness, especially since the eggs are lightly cooked but not fully baked.

How do I make sure the ladyfingers don’t get too soggy?

Quickly dip the ladyfingers into the coffee mixture—just a second or two—so they absorb flavor without becoming mushy. It’s better to under-soak than over-soak.

Classic Tiramisu Dessert Recipe

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This classic Italian Tiramisu recipe features layers of espresso-soaked ladyfingers, a rich mascarpone cream, and a dusting of cocoa powder for a decadent, no-bake dessert perfect for any occasion.

• Author: Tara
• Prep Time: 25 minutes
• Cook Time: 10 minutes
• Total Time: 4 hours 35 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Mascarpone Cream

• 6 large egg yolks
• 0.25 cup plus 2 tablespoons granulated sugar
• 0.25 cup Marsala wine (or other spirit of your choice)
• 0.125 teaspoon fine sea salt
• 8 ounces Vermont Creamery Mascarpone
• 1 cup heavy cream
• 1 teaspoon vanilla extract

Assembly

• 1.5 cups strongly brewed coffee or espresso, cooled
• 0.25 cup Marsala wine (or other spirit of your choice)
• 1 (7-ounce) package ladyfingers
• 1–2 tablespoons unsweetened cocoa powder, for dusting

Instructions

1. Prepare the egg yolk mixture: In a heatproof bowl set over simmering water, whisk together the egg yolks, 0.25 cup plus 2 tablespoons sugar, Marsala wine, and fine sea salt until the mixture thickens and becomes pale, about 8-10 minutes. Remove from heat and allow to cool.
2. Mix the mascarpone cream: In a separate bowl, beat the mascarpone until smooth. Gently fold the cooled egg yolk mixture into the mascarpone until fully combined.
3. Whip the cream: In a chilled bowl, whip the heavy cream with vanilla extract until stiff peaks form. Carefully fold the whipped cream into the mascarpone and egg yolk mixture, making sure not to deflate it.
4. Prepare coffee soak: In a shallow dish, combine the strongly brewed coffee or espresso with 0.25 cup Marsala or spirit of choice.
5. Assemble the tiramisu: Quickly dip each ladyfinger into the coffee mixture (do not soak too long to avoid sogginess) and layer them in a single layer in your serving dish. Spread half of the mascarpone cream over the ladyfingers. Repeat with another layer of dipped ladyfingers and the remaining mascarpone cream.
6. Chill: Cover and refrigerate the assembled tiramisu for at least 4 hours, preferably overnight, to allow flavors to meld and the dessert to set.
7. Finish and serve: Just before serving, dust the top of the tiramisu generously with unsweetened cocoa powder.

Notes

• Use fresh, high-quality eggs and mascarpone for best flavor and texture.
• It’s important not to soak ladyfingers too long to prevent them from becoming overly soggy.
• For a non-alcoholic version, omit Marsala and replace with additional coffee or a coffee-flavored syrup.
• Tiramisu is best served chilled and consumed within 2-3 days for optimal freshness.
• Ensure egg yolks are cooked to a safe temperature for food safety by whisking over simmering water.

Keywords: Tiramisu, Italian dessert, mascarpone, espresso dessert, no-bake dessert, classic tiramisu