Looking for the ultimate dessert? This Classic Italian Tiramisu Recipe is the perfect no-bake treat, layered with espresso-soaked ladyfingers, creamy mascarpone filling, and a rich cocoa powder dusting. Whether you’re hosting a dinner party or craving a decadent indulgence, this timeless recipe brings authentic Italian flavors to your table.
Indulge in the authentic flavors of Italy with this Classic Italian Tiramisu. Made with layers of coffee-soaked ladyfingers, rich mascarpone cream, and a dusting of cocoa powder, this no-bake dessert is the perfect ending to any meal. Follow the step-by-step instructions below to create a stunning dessert that’s creamy, flavorful, and absolutely irresistible.
Ingredients
For the Tiramisu Layers:
- 1 ½ cups espresso or strong coffee, room temperature
- 6 Tbsp golden rum, divided
- 40 ladyfingers
For the Mascarpone Cream:
- 6 large egg yolks
- ¾ cup granulated sugar
- 16 oz mascarpone, cold
- 2 cups heavy whipping cream, cold
For Dusting:
- 2-3 Tbsp unsweetened cocoa powder
Instructions
- Prepare the Coffee Mixture:
- In a bowl, combine 1 ½ cups of room-temperature espresso with 3 Tbsp of golden rum.
- Dip the Ladyfingers:
- Quickly dip half the ladyfingers into the coffee mixture, turning once to moisten both sides. Avoid over-soaking, as it can cause the dessert to collapse. Arrange the dipped ladyfingers in a single layer in the bottom of a 9×13-inch casserole dish.
- Make the Egg Mixture:
- In a heatproof bowl, whisk together the egg yolks and sugar. Place the bowl over a saucepan with simmering water (ensure the bowl doesn’t touch the water). Whisk continuously for about 10 minutes on low heat until the mixture becomes lighter, slightly thickened, and smooth. Remove from heat and whisk for a few minutes to cool.
- Prepare the Mascarpone Cream:
- In a separate bowl, beat the mascarpone with 3 Tbsp of rum until smooth. Gradually beat in the warm yolk mixture until well incorporated.
- Whip the Cream:
- In a clean bowl, beat the cold heavy whipping cream until stiff peaks form. Using a spatula, gently fold half of the whipped cream into the mascarpone mixture, then fold in the remaining whipped cream until just combined. Be careful not to overmix.
- Assemble the Tiramisu:
- Spread half of the mascarpone cream over the first layer of ladyfingers. Dip and layer the remaining ladyfingers over the cream, then spread the remaining mascarpone cream on top.
- Refrigerate and Serve:
- Cover the dish and refrigerate for at least 8 hours or overnight to allow the flavors to meld. Before serving, dust the top generously with cocoa powder.
Tips
- For the best texture, use cold mascarpone and heavy cream.
- When dipping the ladyfingers, do so quickly to prevent them from becoming too soggy.
- A fine-mesh sieve makes it easy to evenly dust cocoa powder over the top.
Variations and Substitutions
- Substitute Marsala wine for rum for a more traditional flavor.
- Make it alcohol-free by omitting the rum and adding 1 tsp of vanilla extract to the coffee mixture.
- Swap out regular cocoa powder for dark cocoa powder for a richer taste.
FAQs
Q: Can I use store-bought ladyfingers?
A: Yes, store-bought ladyfingers work perfectly for this recipe. Ensure they’re the crisp variety, not soft.
Q: Can I make tiramisu ahead of time?
A: Absolutely! Tiramisu is best made a day in advance to allow the flavors to meld. It keeps well in the refrigerator for up to 3 days.
Serving Suggestions
- Serve with a drizzle of chocolate syrup or shaved dark chocolate for added decadence.
- Pair with a shot of espresso or a glass of dessert wine.
Why You’ll Love This Recipe
- No-Bake Dessert: Perfect for warm weather or when you need a quick dessert.
- Rich and Creamy: The mascarpone cream is silky, smooth, and full of flavor.
- Authentic Taste: Made with classic ingredients for a true Italian experience.
This Classic Italian Tiramisu Recipe is a timeless dessert that’s sure to impress at any gathering. Try it today and savor the creamy layers and bold coffee flavors!
Classic Italian Tiramisu Recipe
12
servings30
minutes10
minutesIngredients
For the Tiramisu Layers:
1 ½ cups espresso or strong coffee, room temperature
6 Tbsp golden rum, divided
40 ladyfingers
For the Mascarpone Cream:
6 large egg yolks
¾ cup granulated sugar
16 oz mascarpone, cold
2 cups heavy whipping cream, cold
For Dusting:
2-3 Tbsp unsweetened cocoa powder
Directions
- Prepare the Coffee Mixture:
- In a bowl, combine 1 ½ cups of room-temperature espresso with 3 Tbsp of golden rum.
- Dip the Ladyfingers:
- Quickly dip half the ladyfingers into the coffee mixture, turning once to moisten both sides. Avoid over-soaking, as it can cause the dessert to collapse. Arrange the dipped ladyfingers in a single layer in the bottom of a 9×13-inch casserole dish.
- Make the Egg Mixture:
- In a heatproof bowl, whisk together the egg yolks and sugar. Place the bowl over a saucepan with simmering water (ensure the bowl doesn’t touch the water). Whisk continuously for about 10 minutes on low heat until the mixture becomes lighter, slightly thickened, and smooth. Remove from heat and whisk for a few minutes to cool.
- Prepare the Mascarpone Cream:
- In a separate bowl, beat the mascarpone with 3 Tbsp of rum until smooth. Gradually beat in the warm yolk mixture until well incorporated.
- Whip the Cream:
- In a clean bowl, beat the cold heavy whipping cream until stiff peaks form. Using a spatula, gently fold half of the whipped cream into the mascarpone mixture, then fold in the remaining whipped cream until just combined. Be careful not to overmix.
- Assemble the Tiramisu:
- Spread half of the mascarpone cream over the first layer of ladyfingers. Dip and layer the remaining ladyfingers over the cream, then spread the remaining mascarpone cream on top.
- Refrigerate and Serve:
- Cover the dish and refrigerate for at least 8 hours or overnight to allow the flavors to meld. Before serving, dust the top generously with cocoa powder.
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