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Slice of classic tiramisu showing layers of espresso-soaked ladyfingers and mascarpone cream

Classic Tiramisu

Espresso-dipped ladyfingers layered with a light mascarpone cream made with cooked egg yolks, finished with cocoa. No baking required.
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Prep Time 30 minutes
Cook Time 8 minutes
Chilling 6 hours
Total Time 38 minutes
Servings: 9 squares
Course: Dessert
Cuisine: Italian
Calories: 340
Ingredients Method Notes

Ingredients
  

Mascarpone cream
  • 4 large egg yolks
  • 1/2 cup granulated sugar 100 g
  • 8 ounces mascarpone room temperature, 225 g
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream cold, 240 ml
  • 1 pinch salt
Layers
  • 1 1/2 cups strong espresso or coffee cooled, 360 ml
  • 2 tablespoons coffee liqueur or dark rum optional
  • 24 savoiardi ladyfingers about 7 oz / 200 g
  • 2 tablespoons unsweetened cocoa powder for dusting
  • 1 ounce dark chocolate finely grated, optional

Method
 

  1. Whisk the yolks and sugar over barely simmering water for 6 to 8 minutes until thick, pale and 160°F (71°C). Cool 10 minutes.
  2. Whisk in the mascarpone and vanilla until smooth.
  3. Whip the cream with the salt to soft-medium peaks and fold into the mascarpone mixture.
  4. Stir the liqueur into the cooled coffee. Dip each ladyfinger for 1 second per side and arrange a layer in the dish.
  5. Spread with half the cream, add a second layer of dipped ladyfingers and top with the remaining cream.
  6. Cover and chill at least 6 hours or overnight. Dust with cocoa and grated chocolate just before serving.

Notes

Best made ahead: tiramisu tastes best after chilling overnight.
Storage: refrigerate up to 3 days or freeze up to 1 month.
Nutrition is an estimate per square.