Desserts

Tiramisu

Experience the sophisticated flavors of Italy with this decadent, no-bake tiramisu. Every bite offers a perfect harmony of bold espresso, velvety mascarpone cheese, and a light dusting of bitter cocoa powder.

Prep

30m

Cook

—

Serves

Calories

485kcal

Qty	Ingredient
2 cups 500 g	Mascarpone cheese
24 pieces 250 g	Savoiardi ladyfingers
4 large 4 pcs	Large egg yolks
0.5 cup 100 g	Granulated sugar
1.5 cups 350 ml	Strong espresso, cooled
2 tbsp 15 g	Unsweetened cocoa powder
2 tbsp 30 ml	Dark rum or Marsala wine
1 cup 240 ml	Heavy cream

2 Method

Step 1. In a large bowl, whisk the egg yolks and granulated sugar together until the mixture is pale, thick, and doubled in volume.

Step 2. Gently fold the room-temperature mascarpone cheese into the egg mixture until smooth and well combined; set aside.

Step 3. In a separate bowl, whip the heavy cream until stiff peaks form, then carefully fold it into the mascarpone mixture to create a light, airy cream.

Step 4. Combine the cooled espresso and rum in a shallow bowl. Quickly dip each ladyfinger into the coffee mixture (about 1 second per side) so they are moistened but not soggy.

Step 5. Arrange a layer of dipped ladyfingers in the bottom of an 8x8 inch baking dish. Spread half of the mascarpone cream over the biscuits in an even layer.

Step 6. Repeat with a second layer of dipped ladyfingers and top with the remaining cream. Smooth the surface with a spatula.

Step 7. Cover and refrigerate for at least 6 hours, or ideally overnight, to allow the flavors to meld and the structure to set.

Step 8. Just before serving, dust the top generously with unsweetened cocoa powder using a fine-mesh sieve.

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Use high-quality espresso for the best flavor profile; instant coffee is a poor substitute.
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Ensure the mascarpone is at room temperature to avoid lumps in your cream mixture.
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A quick 'in-and-out' dip of the ladyfingers is essential; if they soak too long, the dessert will become watery.
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For a cleaner slice, use a hot, wet knife to cut the tiramisu after it has fully set.

? FAQ

Can I make tiramisu without alcohol?

Absolutely! Simply omit the rum or Marsala wine from the espresso soak for a non-alcoholic version.

How long does tiramisu last in the fridge?

Tiramisu is best enjoyed within 2 to 3 days. Keep it tightly covered to prevent it from absorbing fridge odors.

Are the raw egg yolks safe to eat?

If you are concerned about raw eggs, you can whisk the yolks and sugar in a heatproof bowl over a pot of simmering water (double boiler) until they reach 160°F (71°C).

Can I freeze tiramisu?

Yes, you can freeze it for up to 2 weeks. Thaw it in the refrigerator overnight before dusting with cocoa powder and serving.