Classic Tiramisu: The Ultimate Italian Dessert (Recipe + Video)

Tiramisu is a classic dessert that never fails to impress. Its layers of coffee-soaked ladyfingers and creamy mascarpone filling make it a rich and satisfying treat. Whether you stick to the traditional recipe or try one of the variations, this tiramisu is sure to be a hit at any gathering.

Tiramisu is a beloved Italian dessert that combines layers of coffee-soaked ladyfingers with a rich, creamy mascarpone filling, all topped with a dusting of cocoa powder.

This classic dessert is perfect for any occasion, from a casual family dinner to an elegant dinner party.

Let’s dive into the steps to create this delightful treat!

Ingredients For the Coffee Mixture:

• 1 1/2 cups (360 ml) strong brewed coffee, cooled to room temperature
• 2 tablespoons (30 ml) coffee liqueur (optional, but recommended for an authentic flavor)
• 2 tablespoons (25 grams) granulated sugar

Ingredients For the Mascarpone Filling:

• 6 large egg yolks (about 110 grams)
• 3/4 cup (150 grams) granulated sugar
• 1 cup (240 ml) heavy cream
• 1 teaspoon (5 ml) vanilla extract
• 16 ounces (450 grams) mascarpone cheese, softened

For Assembling:

• 1 package (7 ounces or 200 grams) ladyfingers (savoiardi)
• Unsweetened cocoa powder, for dusting
• Dark chocolate shavings (optional, for garnish)

Instructions: Brew the Coffee and Prepare the Coffee Mixture

Start by brewing a strong cup of coffee. You’ll need about 1 1/2 cups (360 ml).

Once brewed, let it cool to room temperature.

In a shallow dish, combine the cooled coffee with the coffee liqueur and 2 tablespoons (25 grams) of granulated sugar.

Stir until the sugar is dissolved.

This mixture will be used to soak the ladyfingers, giving the tiramisu its signature coffee flavor.

Related: Best Ever Brownie Recipe: Irresistibly Fudgy and Delicious

Prepare the Mascarpone Filling

In a medium heatproof bowl, whisk together the egg yolks and 3/4 cup (150 grams) granulated sugar until well combined.

Place the bowl over a pot of simmering water (double boiler method) and whisk constantly until the mixture becomes thick and pale, about 8-10 minutes.

This step is crucial as it cooks the egg yolks gently, ensuring a safe and smooth filling.

Remove from heat and let it cool slightly.

In a separate bowl, beat the heavy cream and vanilla extract until stiff peaks form.

Be careful not to overbeat, as you want the cream to be light and airy.

In another large bowl, gently fold the mascarpone cheese until smooth.

Gradually fold the cooled egg yolk mixture into the mascarpone, followed by the whipped cream.

Mix gently until fully combined, ensuring the mixture remains light and fluffy.

Assemble the Tiramisu

Now it’s time to assemble the tiramisu. Begin by dipping each ladyfinger into the coffee mixture for about 1-2 seconds.

Be careful not to soak them for too long, as they can become too soggy.

Arrange a layer of soaked ladyfingers at the bottom of a 9×13 inch (23×33 cm) baking dish or a similarly sized serving dish.

Spread half of the mascarpone filling over the layer of ladyfingers, smoothing it out with a spatula.

Repeat the process with another layer of soaked ladyfingers, followed by the remaining mascarpone filling.

Smooth the top layer with a spatula or spoon to create an even surface.

Chill and Serve

Cover the assembled tiramisu with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.

This chilling time allows the flavors to meld together and the dessert to set properly, resulting in a more cohesive and flavorful tiramisu.

Garnish and Enjoy

Just before serving, dust the top of the tiramisu generously with unsweetened cocoa powder.

For an extra touch of elegance, you can also sprinkle some dark chocolate shavings on top.

Use a sharp knife to cut the tiramisu into squares and serve chilled.

Each bite should be a delightful combination of creamy, coffee-soaked goodness.

Tips for Perfect Tiramisu

• Use Fresh Ingredients: Ensure your eggs and mascarpone cheese are fresh for the best flavor and texture.
• Don’t Over-Soak the Ladyfingers: A quick dip in the coffee mixture is all you need. Over-soaking can make the tiramisu too soggy.
• Chill Thoroughly: Allowing the tiramisu to chill for several hours or overnight is crucial for the flavors to meld and the dessert to set properly.

Variations

1. Berry Tiramisu: Replace the coffee mixture with a berry syrup made from fresh or frozen berries. Layer the mascarpone filling with fresh berries for a fruity twist.
2. Chocolate Tiramisu: Add a layer of chocolate ganache between the ladyfingers and mascarpone filling, and top with chocolate shavings.
3. Lemon Tiramisu: Use lemon curd in place of the coffee mixture and add a bit of lemon zest to the mascarpone filling for a bright, citrusy version.

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Whisk, layer, chill, repeat – Tiramisu perfection in the making! 🍰☕️ 🫶🏼 Full recipe in my blog —> https://jullysplace.com/classic-tiramisu-dessert/ #TiramisuRecipe #DessertGoals #fyp #fyppp #foryoupage

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FAQs

How do I make Tiramisu without raw eggs?

You can cook the egg yolks with sugar over a double boiler until thickened. This way, you avoid using raw eggs and still get a creamy filling.

Can I use instant coffee instead of brewed coffee for Tiramisu?

Yes, you can! Just dissolve some instant coffee granules in hot water. It’s a quick and easy alternative.

What can I substitute for mascarpone cheese in Tiramisu?

You can use a mixture of cream cheese, heavy cream, and a bit of sour cream. It won’t be exactly the same, but it’s a good substitute.

How long should I chill Tiramisu before serving?

Chill it for at least 4 hours, but overnight is even better. This allows the flavors to meld together beautifully.

Can I make Tiramisu ahead of time?

Yes, Tiramisu is a great make-ahead dessert. It actually tastes better the next day, so feel free to prepare it a day in advance.

Can you freeze Tiramisu?

Yes, you can freeze Tiramisu! Just wrap it tightly in plastic wrap and then in aluminum foil. It can last up to 2 months in the freezer. Thaw it in the refrigerator before serving.