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Classic Tiramisu Dessert Recipe

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★★★★★

4.7 from 105 reviews

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.

Ingredients

Scale

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

Find it online: https://www.cheftara.com/classic-tiramisu-dessert-recipe/