Classic Tiramisu
Indulge in this classic Italian Tiramisu, a luxurious no-bake dessert featuring delicate ladyfingers quickly dipped in rich espresso, layered with a velvety, airy mascarpone cream. Each spoonful offers a harmonious blend of coffee bitterness and sweet, creamy decadence, making it an exquisite treat for any special occasion.
An original recipe by Forkin
- Total time
- 4 hr 30 min
- Serves
- 8
- Difficulty
- Medium
- Per serving
- 476 kcal
Allergen information: may contain eggs and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 6 pcsegg yolk
- 100 ggranulated sugar
- 500 gmascarpone cheese
- 240 mlheavy cream, cold
- 240 mlespresso, strong, cooled
- 200 gladyfinger
garnish
- 2 tbspcocoa powder
Equipment
2× Large mixing bowl · Electric hand mixer · Rubber spatula · Shallow dish · 9x13 inch (23x33 cm) baking dish · Plastic wrap · Fine-mesh sieve · Whisk (optional) · Offset spatula (optional)
The method
Step by step
- 1
Combine egg yolks and granulated sugar in a large, heatproof mixing bowl.
About 2 min
Cook’s note: For a safer, pasteurized egg base, you can whisk this mixture over a double boiler until it reaches 71°C (160°F) and thickens slightly, then cool it completely before proceeding.
- 2
Whisk the egg yolk and sugar mixture vigorously until it becomes pale yellow, thick, and creamy, about 3-5 minutes.
About 4 min
Cook’s note: Using an electric hand mixer will achieve the desired consistency more easily and quickly than whisking by hand.
- 3
Gently fold the mascarpone cheese into the whisked egg yolk mixture using a rubber spatula until just combined and smooth, being careful not to overmix.
About 2 min
Cook’s note: Ensure the mascarpone is at room temperature for easier incorporation and a smoother cream.
- 4
In a separate, chilled large bowl, whip the cold heavy cream with an electric mixer on medium-high speed until soft peaks form.
About 3 min
Cook’s note: Chilling your bowl and whisk attachments in the freezer for 10-15 minutes before whipping will help the cream whip faster and achieve a more stable consistency.
- 5
Delicately fold the whipped cream into the mascarpone mixture in two additions, using a light hand to maintain the airy texture.
About 2 min
Cook’s note: Fold until no streaks of cream remain, but stop as soon as it's combined to prevent deflating the mixture.
- 6
Pour the cooled espresso into a shallow dish or a wide, flat bowl.
Cook’s note: Ensure the espresso is completely cooled; warm espresso will make the ladyfingers too soggy.
- 7
Quickly dip each ladyfinger into the espresso, one at a time, for just 1-2 seconds per side, ensuring it's moistened but not saturated.
About 5 min
Cook’s note: Over-soaked ladyfingers will result in a watery tiramisu; a quick dip is key to maintaining their structure and absorbing just enough coffee flavor.
- 8
Arrange a single, even layer of the dipped ladyfingers in the bottom of a 9x13 inch (23x33 cm) baking dish or serving platter, breaking them if necessary to fit.
About 2 min
Cook’s note: A tight, even layer forms the sturdy base for your tiramisu.
- 9
Spread half of the mascarpone cream mixture evenly over the layer of ladyfingers, smoothing the top with an offset spatula.
About 1 min
Cook’s note: Distribute the cream gently to avoid disturbing the ladyfingers below.
- 10
Repeat the layering process with another layer of espresso-dipped ladyfingers, followed by the remaining mascarpone cream mixture.
About 2 min
Cook’s note: Ensure the top layer of cream is as smooth and even as possible for a professional finish.
- 11
Cover the dish tightly with plastic wrap, ensuring the wrap doesn't touch the cream surface if possible, and refrigerate for at least 4 hours, or preferably overnight.
About 4 hr
Cook’s note: Chilling is crucial for the flavors to meld and the tiramisu to set firmly, making it easier to slice and serve.
- 12
Just before serving, remove the plastic wrap and generously dust the top of the tiramisu with cocoa powder using a fine-mesh sieve.
About 1 min
Cook’s note: Dusting just before serving prevents the cocoa powder from absorbing moisture and clumping, keeping it fresh and vibrant.
Per serving
Nutrition
- Calories
- 475.7kcal
- Protein
- 13.2g
- Carbs
- 32g
- Fat
- 37.8g
- Fibre
- 0.8g
- Sugar
- 21.7g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
For an extra touch of elegance, consider adding a splash of Marsala wine or coffee liqueur to the espresso for dipping the ladyfingers. Serve this delightful dessert with a fresh cup of espresso or a glass of dessert wine like Vin Santo. While delicious on its own, a sprinkle of chocolate shavings can also elevate the presentation.
Store leftover Tiramisu in an airtight container in the refrigerator to prevent it from absorbing other food odors.
Tiramisu is a chilled dessert and should not be reheated. Serve directly from the refrigerator.
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