Classic Tiramisu

This classic tiramisu is made with the authentic Italian method of layering espresso soaked ladyfingers with custardy mascarpone cream and a dusting of cocoa powder. It's creamy, light, and just slightly sweet so it doesn't overpower the coffee flavor.

Course Dessert

Cuisine Italian

Prep Time 30

Chilling Time 4

Total Time 4 30

Servings

Calories 307kcal

Author Kyleigh Sage

Equipment

Ingredients

4 large eggs separated
¾ cup granulated sugar divided
1 teaspoon vanilla extract
¼ teaspoon kosher salt
16 ounces mascarpone cheese cold
1 package ladyfingers
1 cup brewed espresso
2 tablespoons unsweetened cocoa powder for dusting

US Customary - Metric

Instructions

Brew the espresso and pour into a wide, shallow bowl. If desired, add 2 tablespoons of your preferred alcohol (see notes). Set aside to cool while you prepare the mascarpone cream.
Separate the egg whites from the egg yolks. Set the egg yolks aside.
In a stand mixer fitted with the whisk attachment, whisk the egg whites on medium speed until they become foamy.
Turn the mixer up to medium-high and gradually add in ½ cup of the granulated sugar. Once all the sugar is added, turn the mixer to the highest setting and whisk on high until stiff peaks form.
Gently scrape the whipped egg whites into a separate bowl and set aside.
To the stand mixer bowl (no need to clean it out), add in the egg yolks and the remaining ¼ cup of granulated sugar. Whisk on high until the egg yolks have thickened, become paler in color, and roughly doubled in volume, about 4-5 minutes.
Add in the vanilla extract, salt, and the cold mascarpone cheese and whisk together until just combined.
Use a spatula to gently fold the whipped egg whites into the mascarpone mixture, being careful not to deflate the meringue. Fold until just combined and no streaks remain.
Quickly dunk the ladyfingers one at a time into the espresso and arrange in a single layer on the bottom of your 11x7" baking dish (you can also use a 9x9" dish).
Spread about half the mascarpone cream over top of the ladyfingers and smooth into an even layer. Lightly dust a small amount of cocoa powder over the mascarpone.
Repeat with the next layer of ladyfingers and mascarpone cream. If desired, add the remaining mascarpone cream to a piping bag fitted with a large round tip to make little dollops of mascarpone on top.
Cover tightly and refrigerate for a minimum of 4-6 hours before serving (but ideally let chill overnight).
When you're ready to serve the tiramisu, generously dust the top of the mascarpone with cocoa powder.
Slice and serve chilled.
Tiramisu is best served the day after assembling! Store covered in the fridge for up to 4 days. Ideally wait to dust with cocoa powder until right before serving.

Notes

This tiramisu is made with raw eggs. Consuming raw or under cooked eggs may increase your risk of food-borne illness, especially if you have certain health conditions or are pregnant. Consume at your own risk. Alternatively, you can buy pasteurized eggs to use in this recipe.

You can easily make an alcoholic version of this tiramisu by adding ¼ cup of your preferred alcohol, split between the espresso soak and the mascarpone cream (so 2 tablespoons to each). The most common alcohol options to add to tiramisu are: sweet marsala wine, Kahlua, amaretto, dark rum, or brandy.

Nutrition