Classic Italian Tiramisu
Delicate tiramisu with mascarpone, coffee-soaked ladyfingers, and cocoa aroma. No baking needed — a dessert that always impresses guests.
Instructions
Make the Cream
- 1
Beat yolks with 70g sugar using a mixer for 4–5 minutes until white and fluffy (volume will triple).
- 2
Add mascarpone and vanilla to the yolk mixture. Gently fold with a spatula until smooth. Don't use the mixer — mascarpone can split!
- 3
In a separate clean bowl, whip whites with 30g sugar to stiff peaks.
- 4
Carefully fold whites into the mascarpone mixture in three additions, using bottom-to-top folding motions. This keeps the cream airy.
Prepare the Coffee
- 5
Brew strong espresso and cool completely. Add liqueur if desired.
Assembly
- 6
Quickly dip each ladyfinger into coffee for 1–2 seconds on each side. Don't soak — cookies should be moist but not soggy!
- 7
Lay the first layer of ladyfingers on the bottom of the dish (approximately 20×25 cm or round 22 cm).
- 8
Evenly spread half the cream on top.
- 9
Repeat: second layer of soaked ladyfingers and remaining cream.
- 10
Smooth the top layer of cream.
Chilling
- 11
Cover with plastic wrap and refrigerate for at least 6 hours, ideally overnight. During this time, ladyfingers absorb the cream and the dessert develops its perfect texture.
- 12
Before serving, generously dust with cocoa powder through a sieve.
Chef's Notes
If you're concerned about raw eggs — use pasteurized eggs or replace whites with 200ml whipped heavy cream (33%). Tiramisu tastes even better the next day.