Tiramisu
Tiramisu is the dessert that feels like a little bit of magic in every bite. With layers of soft ladyfingers, rich mascarpone cream, and a touch of espresso, it’s a sweet pick-me-up that’s impossible to resist. Simple to make, yet totally impressive—it’s a classic for a reason!
Ingredients
- 5 yolks
- 10 tablespoons sugar
- 2 cups mascarpone
- 1 cup heavy whipping cream
- 1 tablespoons vanilla extract
- ½ cup Espresso
- 2 tablespoons coffee liqueur
- 24-28 Lady finger cookies
- Cocoa powder to cover
- 1 pinch salt
Instructions
- In a bowl, whisk together the egg yolks and sugar until thickened. The mixture should be thick enough to "write a letter" with the cream.5 yolks, 10 tablespoons sugar
- Gradually fold in the mascarpone, one spoonful at a time, mixing until the consistency resembles mayonnaise.2 cups mascarpone
- Whip the cream with a pinch of salt until it thickens.1 cup heavy whipping cream, 1 pinch salt
- Gently fold the whipped cream and vanilla into the mascarpone-egg mixture, stirring from the bottom to the top with a spatula to keep the cream smooth.1 tablespoons vanilla extract
- In a bowl, combine the coffee and coffee liqueur.½ cup Espresso, 2 tablespoons coffee liqueur
- Briefly dip each side of the biscuits (do not soak completely) in the coffee mixture, then layer them at the bottom of your serving dish (or individual cups for single servings). Tip: Dip the lady fingers just on one side, and then place them in the serving dish with the dipped side up (once time passes, the liquid will start to fall, so all the Lady Fingers will be soaked, not just the top - if you dip them too much, the tiramisu will be too mushy and soft, the regular version requires just a bit more structure).24-28 Lady finger cookies
- Add a layer of the mascarpone mixture, then repeat for a second layer. Top with the remaining mascarpone mixture.
- Cover and refrigerate for 4 hours or overnight. Sprinkle cocoa powder on top before serving. Legend has it that tiramisu can last up to 4 days in the fridge (though no one has ever waited that long). You can also freeze it.Cocoa powder
- Serve and enjoy!
Notes
- Fresh ingredients: High-quality mascarpone, fresh eggs, and strong espresso make all the difference.
- Instant coffee: If you don’t have espresso, dissolve a strong batch of instant coffee or instant espresso powder in hot water. It’ll work just fine!
- Soaking ladyfingers: A quick dip is all they need—too much and your dessert might get soggy.
- Customize the flavor: Add a splash of dark rum, Marsala wine, brandy, or your favorite liqueur for a boozier treat.
- Chill time: Letting it rest in the fridge for at least 4 hours is crucial for the flavors to meld and the texture to set.
- Go individual: Serve in single cups or jars for a fun, mess-free option.
- Alcohol-free: Simply skip the coffee liqueur and use extra espresso or a splash of vanilla extract for flavor.
- Make ahead: Tiramisu is even better the next day, so you can make it 1–2 days ahead for maximum flavor.
Storage Instructions
- Fridge: To store the leftovers, cover the dish tightly with plastic wrap or transfer slices to an airtight container. Tiramisu will stay fresh in the refrigerator for up to 4 days.
- Freeze: For longer storage, pop it in the freezer—it can last up to 2 months! Just thaw in the fridge before serving. Pro tip: Frozen tiramisu makes a surprisingly tasty treat if you’re impatient!
Nutrition
Calories: 392kcalCarbohydrates: 26gProtein: 7gFat: 28gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 190mgSodium: 67mgPotassium: 65mgFiber: 0.2gSugar: 12gVitamin A: 1047IUVitamin C: 0.1mgCalcium: 86mgIron: 1mg
Tried this recipe?Let us know how it was!