Description
Discover the rich and creamy flavor of our Authentic Italian Tiramisu Recipe, a classic dessert that beautifully balances bold espresso-soaked ladyfingers with a luscious mascarpone and egg filling, finished with a dusting of dark cocoa powder. This elegant yet approachable recipe is perfect for any occasion and allows you to bring a slice of Italy right to your table with minimal fuss and maximum flavor.
Ingredients
Scale
Main Ingredients
- 6 large fresh eggs, separated
- 3/4 cup (150g) granulated sugar
- 1 pound (450g) mascarpone cheese, room temperature
- 2 cups strong espresso, cooled
- 24 ladyfingers (Savoiardi)
- 2 tablespoons Marsala wine or coffee liqueur (optional)
- 2 tablespoons unsweetened dark cocoa powder, for dusting
Instructions
- Prepare the espresso and soaking liquid: Brew 2 cups of strong espresso and allow it to cool completely. If using liqueur, stir 2 tablespoons into the espresso to create the soaking mixture for the ladyfingers.
- Separate the eggs and whip the yolks: Carefully separate the egg yolks from the whites. In a large bowl, whisk the yolks with 3/4 cup sugar until the mixture becomes pale, creamy, and slightly thickened, forming a sweet base for the mascarpone filling.
- Incorporate mascarpone cheese: Gently fold 1 pound of room temperature mascarpone cheese into the egg yolk mixture until smooth and creamy without lumps.
- Whip egg whites to soft peaks: In a separate clean bowl, whisk the egg whites until they hold soft peaks. Carefully fold the whipped whites into the mascarpone mixture to add airiness and lightness to the filling.
- Layer soaked ladyfingers: Quickly dip each ladyfinger into the cooled espresso mixture for no more than 1-2 seconds to avoid sogginess. Arrange them side by side in the serving dish to form the base layer.
- Spread mascarpone filling: Evenly spread half of the mascarpone mixture over the soaked ladyfingers, smoothing gently to cover completely.
- Repeat layers: Repeat with another layer of soaked ladyfingers followed by the remaining mascarpone filling, smoothing the top layer.
- Chill and dust: Refrigerate the assembled tiramisu for at least 4 hours, preferably overnight, to allow flavors to meld and the dessert to firm up. Just before serving, generously dust the top with unsweetened dark cocoa powder for the classic finish.
Notes
- Use fresh, high-quality eggs as they remain raw in this recipe.
- Quickly dip ladyfingers to avoid a soggy base while maintaining flavor.
- Ensure egg whites are whipped thoroughly to soft peaks to achieve a light texture.
- Chill tiramisu for several hours to let flavors meld perfectly.
- Use high-quality mascarpone cheese for the best taste and texture.
- Substitute liqueur with vanilla extract or extra espresso for a non-alcoholic version.
- Use gluten-free ladyfingers for a gluten-free variation.
- Store covered in the refrigerator for up to 3 days; freezing is possible but texture may change.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Desserts
- Method: No heat preparation
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (approx. 1/8 of recipe)
- Calories: 420
- Sugar: 25g
- Sodium: 60mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 185mg
Keywords: Tiramisu, Italian dessert, mascarpone, espresso, ladyfingers, classic tiramisu, no-bake dessert, coffee dessert, traditional Italian dessert
