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Tiramisu
Coffee-soaked ladyfingers layered with mascarpone cream — Italy's most beloved dessert requiring no baking.
30 mins
0 mins
8 people
Italian
Mascarpone cheese
500g
Egg yolks
4
Sugar
100g
Heavy cream
250ml
Espresso
Cooled, strong
300ml
Ladyfinger biscuits (savoiardi)
24-30
Dark rum or Marsala wine
Optional
2 tbsp
Cocoa powder
For dusting
2 tbsp
🍽️ Professional espresso
→ Strong brewed coffee
Same bittersweet base flavor
🍽️ Sabayon with alcohol
→ Skip alcohol, add espresso
Kid-friendly and still great
Whisk egg yolks and sugar until pale and thick (3-4 mins). Fold in mascarpone until smooth.
💡 Pro Tip: Don't over-mix mascarpone — it can turn grainy if overworked.
Whip heavy cream to soft peaks. Fold gently into mascarpone mixture.
💡 Pro Tip: Fold, don't stir — you want to keep the air for a light, mousse-like texture.
Mix coffee with rum/Marsala. Quickly dip each ladyfinger (1 second per side).
💡 Pro Tip: Quick dip only — soggy ladyfingers ruin the texture. 1 second each side maximum.
Layer dipped ladyfingers in a dish. Spread half the cream over evenly. Repeat layers.
💡 Pro Tip: Even layers are the mark of a well-made tiramisu.
Refrigerate 4+ hours (overnight best). Dust heavily with cocoa powder before serving.
💡 Pro Tip: Overnight rest is where magic happens — flavors meld and texture sets perfectly.
- ✓Quick dip only — soggy ladyfingers are the most common mistake
- ✓Overnight rest gives the best result
- ✓Use mascarpone, not cream cheese — they taste very different
- ✓Dust generously with cocoa right before serving
- →In individual glasses
- →Dusted with dark cocoa
- →With a small shot of espresso on the side