Here’s a classic Italian tiramisu recipe—rich, creamy, and delightfully coffee-soaked. I’ll break it down step by step so it’s easy to follow.
Ingredients (for 6–8 servings)
For the coffee layer:
- 1 cup (240 ml) strong brewed coffee, cooled
- 2–3 tbsp coffee liqueur (optional, e.g., Kahlúa or Marsala wine)
For the mascarpone cream:
- 3 large eggs, separated
- ¾ cup (150 g) granulated sugar
- 1 cup (240 g) mascarpone cheese, room temperature
- 1 tsp pure vanilla extract
Other:
- About 24–30 ladyfinger biscuits (savoiardi)
- Unsweetened cocoa powder, for dusting
Instructions
- Brew the coffee and let it cool to room temperature. Add liqueur if using.
- Prepare the mascarpone cream:
- In a bowl, whisk egg yolks with sugar until pale and creamy.
- Add mascarpone and vanilla extract, and gently fold until smooth.
- Whip the egg whites:
- In a separate clean bowl, whisk egg whites until stiff peaks form.
- Gently fold the egg whites into the mascarpone mixture—use a spatula and fold carefully to keep it light and airy.
- Assemble the tiramisu:
- Quickly dip each ladyfinger into the coffee (do not soak, just a quick dip, or they get soggy).
- Layer the soaked ladyfingers in the bottom of a 9×9-inch (or similar) dish.
- Spread half of the mascarpone cream over the ladyfingers.
- Repeat with another layer of dipped ladyfingers and the remaining mascarpone cream.
- Chill:
- Cover with plastic wrap and refrigerate for at least 4 hours, ideally overnight.
- Serve:
- Just before serving, dust the top with unsweetened cocoa powder.
- Optional: shave some dark chocolate over the top for extra decadence.
Tips for perfection:
- Use fresh eggs since tiramisu is traditionally not cooked.
- Don’t oversoak the ladyfingers—they should be moist but still hold shape.
- Letting it rest overnight improves flavor as the coffee and cream meld beautifully.
If you want, I can also give you a “super creamy and stable” version that uses whipped cream instead of raw egg whites, which is easier and safer to make.
Do you want me to share that version too?
