Classic Italian Tiramisu (Printable)

Espresso-soaked ladyfingers layered with mascarpone cream and cocoa

# What You Need:

→ Cream Layer

01 - 17.6 oz mascarpone cheese
02 - 4 large egg yolks
03 - 3.5 oz granulated sugar
04 - 1 tsp pure vanilla extract
05 - 1 cup + 2 tbsp heavy cream (cold)

→ Coffee Mixture

06 - 1.25 cups strong espresso, cooled
07 - 3 tbsp coffee liqueur (optional, e.g., Kahlúa or Marsala)

→ Assembly

08 - 7 oz ladyfingers (savoiardi)
09 - Unsweetened cocoa powder, for dusting
10 - Dark chocolate shavings (optional)

# How To Cook:

01 - Whisk egg yolks and sugar together in a heatproof mixing bowl over a pot of gently simmering water (bain-marie) until pale and slightly thickened, approximately 3–4 minutes. Remove from heat and allow to cool slightly.
02 - Gently fold mascarpone cheese and vanilla into the cooled yolk mixture until smooth and creamy. Ensure no lumps remain.
03 - In a separate chilled bowl, whip heavy cream to stiff peaks. Carefully fold the whipped cream into the mascarpone mixture until just combined. Avoid overmixing to maintain airy texture.
04 - Combine espresso and coffee liqueur in a shallow dish wide enough for dipping ladyfingers.
05 - Quickly dip each ladyfinger into the coffee mixture for 1–2 seconds per side. Do not soak; ladyfingers should remain firm to prevent soggy texture.
06 - Arrange a single layer of soaked ladyfingers in a 9 x 9 inch dish. Spread half of the mascarpone cream evenly over the ladyfingers using a spatula.
07 - Add a second layer of dipped ladyfingers. Top with remaining mascarpone cream and smooth the surface evenly.
08 - Cover the dish and refrigerate for at least 4 hours; preferably overnight for best texture and flavor development.
09 - Just before serving, dust generously with unsweetened cocoa powder using a sifter. Sprinkle with dark chocolate shavings if desired. Cut into squares and serve chilled.

# Expert Tips:

01 -
  • The texture transforms from slightly crisp edges to impossibly creamy centers as it chills, creating this incredible contrast that keeps you reaching for another bite
  • Unlike heavy American desserts, this feels sophisticated and light while still being incredibly satisfying
02 -
  • Over dipped ladyfingers are the death of tiramisu, literally one second per side is enough since they continue absorbing liquid in the fridge
  • Mixing the mascarpone too vigorously causes it to separate into weird oily curds, so fold everything in like your life depends on being gentle
03 -
  • Room temperature ladyfingers absorb coffee faster than cold ones, so work quickly once you start dipping
  • Use the back of a spoon to press down gently between layers, this removes air pockets and creates that professional tight structure

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