Classic Tiramisu Recipe

Let’s make Tiramisu, a classic Italian no-bake dessert! This delicious recipe is made with espresso dipped ladyfingers layered with rich and creamy mascarpone filling, and topped with cocoa powder.

📝 Ingredients

• 2 cups espresso or strong coffee (room temperature)
• 1/4 cup rum (optional)
• 6 large egg yolks (room temperature)
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 24 ounces mascarpone cheese (cold, 3 cups)
• 1 cup heavy cream (cold, divided)
• 40-45 ladyfingers
• 1/4 cup unsweetened cocoa powder

👨‍🍳 Instructions

1. 1--- Brew Coffee. ---
2. 2Brew Espresso or strong coffee and let it cool off to the room temperature. If you want to add rum, pour it into the coffee and stir. Set aside.
3. 3--- Cook the eggs yolks. ---
4. 4In a large heat-proof mixing bowl, add 6 egg yolks and 1/2 cup sugar. Beat it with a whisk for a few minutes until it becomes light and pale.
5. 5Then add ¼ cup of heavy cream and whisk again.
6. 6Set the egg yolk mixture over a saucepan with lightly simmering water and cook for about 10 minutes, until it reaches 170°F (please use a food thermometer). Whisk constantly so the eggs don’t cook. The mixture should thicken and have a pale color.
7. 7When done, take it off the double boiler, add 1 tsp vanilla extract, and whisk. Let it cool off for about 10 minutes.
8. 8--- Adding the rest of the ingredients. ---
9. 9When the mixture cooled off, add 3 cups cold mascarpone cheese, and using a mixer and a whisk, mix everything very well until you get a smooth consistency.
10. 10In a separate mixing bowl, whip the rest of the heavy cream (3/4 cup) until stiff peaks. Add it to the egg/mascarpone mixture and fold it in using a spatula.
11. 11--- Assemble. ---
12. 12Prepare 9x13 baking pan.
13. 13Working one at a time, dip half of the ladyfingers into the coffee mixture and arrange them in one layer in a baking pan.
14. 14Spread half of the mascarpone mixture evenly over the lady fingers.
15. 15Repeat another layer with ladyfingers dipped into the coffee, followed by the rest of the mascarpone mixture.
16. 16Dust the top with sifted cocoa powder.
17. 17--- Refrigerate. ---
18. 18Cover the baking pan with plastic wrap or foil and refrigerate for 6-24 hours before serving.