Classic Tiramisu
Tiramisu is Italys most beloved dessert, built from layers of espresso-soaked ladyfinger biscuits and a rich, airy mascarpone cream made with egg yolks and whipped cream. It is a no-bake dessert that improves significantly after an overnight rest in the refrigerator.
A no-bake Italian dessert with espresso-dipped ladyfingers and silky mascarpone cream.
Nutrition per serving
Ingredients
Cream
Soaking
Layers
Finish
Instructions
Whip the Mascarpone Cream
Beat the egg yolks and caster sugar together with an electric mixer for 5 to 6 minutes until the mixture is pale, thick, and falls from the beaters in ribbons. Gently fold in the room-temperature mascarpone until completely smooth and no lumps remain. Do not overmix or the cream will become too dense.
Soak the Ladyfingers
Pour the cooled espresso into a shallow dish. Quickly dip each ladyfinger into the espresso for no longer than 2 seconds per side. The biscuit should absorb coffee but still hold its shape. Over-soaking will cause the layers to collapse and become soggy rather than delicate.
Layer the Tiramisu
Arrange a single layer of soaked ladyfingers in the bottom of a deep rectangular dish approximately 30 by 20 centimeters. Spread half the mascarpone cream evenly over the top. Add a second layer of soaked ladyfingers followed by the remaining cream, smoothing the surface flat with a spatula.
Chill and Finish
Cover the dish tightly with plastic wrap and refrigerate for a minimum of 6 hours, though overnight is strongly preferred for the flavors to meld and the texture to set properly. Just before serving, dust generously with cocoa powder through a fine sieve for a beautiful finish.
Substitutions
Common mistakes
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