Classic Tiramisu Recipe

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Classic Tiramisu Recipe

Ingredients

For the Cream Layer:

• 6 large egg yolks
• 3/4 cup (150g) granulated sugar
• 1 cup (240ml) heavy cream
• 16 oz (450g) mascarpone cheese, room temperature

For the Coffee Mixture:

• 1 1/2 cups (360ml) strong brewed espresso or very strong coffee, cooled
• 2 tbsp coffee liqueur (e.g., Kahlúa or optional Marsala wine)
• 1 tsp vanilla extract

For Assembly:

• 1 package (7 oz or ~200g) ladyfinger cookies (savoiardi)
• Unsweetened cocoa powder, for dusting
• Dark chocolate shavings or curls (optional)

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Instructions

1. Prepare the Cream Mixture:

   • In a heatproof bowl, whisk egg yolks and sugar together.
   • Place over a double boiler (or simmering pot of water) and whisk continuously for 8–10 minutes until thick and pale. Remove from heat and let cool.
   • In a separate bowl, whip heavy cream to stiff peaks.
   • Gently fold mascarpone into the egg mixture until smooth.
   • Then fold in whipped cream gently until fully incorporated.

2. Prepare the Coffee Mixture:

   • Combine espresso, coffee liqueur, and vanilla extract in a shallow bowl. Let cool completely.

3. Assemble the Tiramisu:

   • Quickly dip each ladyfinger into the coffee mixture (about 1 second per side — do not soak).
   • Arrange a single layer in the bottom of a 9x13 inch (23x33 cm) dish.
   • Spread half of the cream mixture over the ladyfingers.
   • Repeat with a second layer of dipped ladyfingers and the remaining cream.

4. Chill:

   • Cover and refrigerate for at least 6 hours (preferably overnight) to set and develop flavor.

5. Serve:

   • Just before serving, dust generously with cocoa powder.
   • Optionally top with dark chocolate shavings or curls.

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Tips

• Do not use sweetened whipped topping (like Cool Whip); it changes the texture and flavor.
• Use freshly brewed espresso for the richest flavor.
• Overnight chilling is best — tiramisu tastes better the next day.

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