The Only Classic Italian Tiramisu Recipe You’ll Ever Need

👩‍🍳 Instructions

1. 1

   Prepare the Coffee Soak: In a shallow dish, combine the cooled espresso, optional coffee liqueur or rum, and 2 tablespoons of sugar. Stir until sugar dissolves. Set aside.
2. 2

   Make the Egg Yolk Base: In a heatproof bowl set over a saucepan of simmering water (ensure the bowl does not touch the water), whisk egg yolks and 1/2 cup granulated sugar constantly for 8-10 minutes, until mixture is pale, thick, and reaches 160°F (71°C). Remove from heat and let cool for a few minutes.
3. 3

   Prepare the Mascarpone Cream: In a large bowl, gently whisk the chilled mascarpone cheese to loosen it. Stir in the vanilla extract. Once the egg yolk mixture has cooled slightly, fold it into the mascarpone until just combined.
4. 4

   Whip the Heavy Cream: In a separate chilled bowl, whip the heavy cream with the remaining 1/4 cup granulated sugar until soft peaks form. Be careful not to over-whip.
5. 5

   Combine Cream Mixtures: Gently fold the whipped cream into the mascarpone-egg yolk mixture in two additions, until smooth and well combined, being careful not to deflate the air.
6. 6

   Assemble the Tiramisu: Quickly dip each ladyfinger into the cooled coffee mixture for 1-2 seconds per side. Arrange a single layer of soaked ladyfingers in the bottom of a 9x13-inch baking dish.
7. 7

   Layer and Chill: Spread half of the mascarpone cream evenly over the ladyfingers. Repeat with another layer of dipped ladyfingers, followed by the remaining mascarpone cream. Smooth the top with a spatula.
8. 8

   Refrigerate: Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow flavors to meld and the dessert to set.
9. 9

   Serve: Just before serving, generously dust the top with unsweetened cocoa powder using a fine-mesh sieve. Slice and enjoy!