🇮🇹 Italy · Dessert
Classic Italian Tiramisu
By eatmundo · July 2, 2026
Indulge in the quintessential Italian dessert: Tiramisu. Layers of delicate ladyfingers are artfully soaked in rich, aromatic espresso, then nestled between clouds of velvety mascarpone cream, lovingly prepared with whisked egg yolks and sugar. A dusting of bitter cocoa powder provides the perfect finish, creating a harmonious balance of bittersweet, creamy, and intensely satisfying flavors that awaken the senses.
Ingredients
check them off as you prepareHow to Make It
- 1
Step 1: Prepare the espresso and mascarpone cream. Brew 2 cups (480ml) strong espresso and let it cool to room temperature. In a large bowl, whisk 4 large egg yolks with 100g (1/2 cup) granulated sugar over a bain-marie (double boiler) until pale yellow and thickened, about 5-7 minutes, reaching a temperature of 70°C (160°F) to pasteurize. Remove from heat and continue whisking until cooled. Gently fold 500g (17.6 oz) mascarpone cheese into the egg yolk mixture until just combined and smooth.
- 2
Step 2: Assemble the first layer. Dip each savoiardi (ladyfinger) biscuit briefly (1-2 seconds per side) into the cooled espresso. Be careful not to over-soak, or they will become soggy. Arrange a single layer of espresso-soaked ladyfingers at the bottom of a 20x20 cm (8x8 inch) glass dish or baking pan.
- 3
Step 3: Add mascarpone and repeat. Spread half of the mascarpone cream mixture evenly over the layer of ladyfingers. Use an offset spatula or the back of a spoon to create a smooth surface. Repeat with another layer of espresso-soaked ladyfingers, followed by the remaining mascarpone cream.
- 4
Step 4: Chill and set. Cover the dish tightly with plastic wrap. Refrigerate the Tiramisu for at least 4 hours, or preferably overnight, to allow the flavors to meld and the cream to set properly. This chilling time is crucial for the dessert's texture and taste.
- 5
Step 5: Dust and serve. Just before serving, generously dust the top of the Tiramisu with unsweetened cocoa powder using a fine-mesh sieve. Cut into individual portions and serve immediately. For an extra touch of elegance, you may shave some dark chocolate over the top as well.
Frequently Asked Questions
What type of ladyfingers are best for Classic Tiramisu to ensure the right texture?+
Use Italian Savoiardi ladyfingers, which are firm and dry. They absorb the coffee without becoming overly soggy, maintaining the dessert's signature structure.
How can I prevent the mascarpone cream from becoming runny or splitting?+
Ensure your mascarpone is very cold and avoid overmixing once combined with other ingredients. Overworking the cheese can cause it to separate and thin out.
Is it necessary to cook or temper the eggs for the tiramisu, or can they be used raw?+
Traditionally, tiramisu uses raw egg yolks, but for safety, especially for vulnerable groups, gently heat the yolks with sugar over a double boiler until thickened and pasteurized.
What kind of coffee is ideal for dipping the ladyfingers, and should it be hot or cold?+
Use strong, freshly brewed espresso or very strong dark roast coffee, completely cooled. Hot coffee will make the ladyfingers too soggy too quickly.
Mundo Match
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