Classic Italian Tiramisu
Easy classic tiramisu recipe, no oven needed. Coffee-soaked ladyfingers and silky mascarpone cream with cooked egg yolks, ready to chill in 40 minutes.
This tiramisu recipe gives you the classic Italian dessert: coffee-soaked ladyfingers layered with light mascarpone cream and finished with cocoa. No oven is needed, only a little time in the fridge. The egg yolks are gently cooked, so the cream is silky and safe. Make it a day ahead, because tiramisu tastes best after a long, cold rest.
Ingredients
- 6 large egg yolks
- 100 g caster sugar
- 500 g mascarpone cheese, cold
- 200 ml heavy cream, cold
- 1 tsp vanilla extract
- 300 ml strong espresso or very strong coffee, cooled
- 3 tbsp Marsala wine or dark rum (optional)Substitute: leave out for an alcohol-free version
- 300 g savoiardi ladyfingers (about 24 to 30 crisp biscuits)
- 3 tbsp unsweetened cocoa powder, for dusting
Method
- Cool the coffee. Brew the espresso, stir in the Marsala if you use it, and pour it into a shallow dish. Let it cool to room temperature, because hot coffee turns the ladyfingers to mush.
- Cook the yolks. Whisk the egg yolks and sugar in a heatproof bowl set over a pan of barely simmering water, with the bowl not touching the water. Keep whisking for 8 to 10 minutes until the mixture is thick, pale and reaches 71°C.
- Cool the custard. Take the bowl off the heat and whisk in the vanilla. Let it cool for 10 minutes, stirring now and then, so it does not melt the mascarpone.
- Loosen the mascarpone. Stir the cold mascarpone gently in a large bowl with a spatula for a few seconds until smooth. Overmixing makes it grainy.
- Combine the cream. Fold the cooled yolk mixture into the mascarpone until it is smooth, with no streaks.
- Whip the cream. Whip the cold heavy cream to stiff peaks, about 3 to 4 minutes, and fold it into the mascarpone mixture in two additions. Keep the cream light and airy.
- Dip the ladyfingers. Dip each biscuit in the coffee for only 1 to 2 seconds per side. They should be damp outside and still firm in the centre; a long soak is the most common reason a tiramisu turns watery.
- Build the first layer. Arrange half of the dipped ladyfingers in a single tight layer in a 20 x 30 cm dish, breaking them to fill any gaps.
- Add the cream. Spread half of the mascarpone cream evenly over the biscuits with a spatula, smoothing it to the corners.
- Build the second layer. Dip and arrange the rest of the ladyfingers on top, then cover with the remaining cream and smooth the surface.
- Chill the tiramisu. Cover and refrigerate for at least 6 hours, ideally overnight. This rest sets the cream and lets the coffee flavour spread through the layers.
- Dust and serve. Just before serving, sift the cocoa powder over the top through a fine sieve. Cut with a knife dipped in hot water and serve cold.
Use crisp savoiardi ladyfingers, not soft sponge fingers, because they absorb coffee without falling apart. Tiramisu is pronounced tee-ra-mee-SOO and means pick me up in Italian. Dust the cocoa on at the last moment so it stays dry. Tiramisu keeps 3 days covered in the fridge.
Frequently asked questions
How do you pronounce tiramisu?
Tiramisu is pronounced tee-ra-mee-SOO, with the stress on the last syllable. In Italian, it means pick me up.
Is tiramisu made with raw eggs?
Traditional tiramisu uses raw egg yolks. This recipe cooks the yolks over a water bath to 71°C, so the cream is smooth and safer to eat.
Can I make tiramisu without alcohol?
Yes. Leave out the Marsala or rum and add a little extra vanilla. The dessert still tastes rich and coffee-flavoured.
Why is my tiramisu runny?
Usually the ladyfingers were soaked too long, the cream was over-whipped or warm, or it was not chilled long enough. Dip the biscuits for 1 to 2 seconds and chill for at least 6 hours.
What can I use instead of mascarpone?
Mascarpone is what makes tiramisu authentic. In a pinch you can beat full-fat cream cheese with a little heavy cream, but the taste and texture will be different.
How long does tiramisu keep?
It keeps up to 3 days covered in the fridge. You can freeze it for 1 month, without the cocoa, and thaw it overnight in the fridge.
Which ladyfingers are best for tiramisu?
Use savoiardi, the crisp Italian ladyfinger biscuits. Soft sponge fingers soak up too much coffee and make the dessert mushy.
