Classic Tiramisu is a beloved Italian dessert. With just a few simple ingredients, you can create a dessert that impresses everyone.
This classic treat captures the essence of Italy with layers of coffee-soaked ladyfingers and a creamy mascarpone mixture.
Each layer is a perfect marriage of flavors, creating a luscious experience in every bite. Tiramisu stands out for its rich coffee taste and creamy texture, making it more than just a dessert—it’s a taste of Italian tradition on a plate.
Whether you enjoy it after dinner or with a coffee break, Classic Tiramisu will have you returning for seconds.
Serving and Pairing Suggestions
Serve Classic Tiramisu chilled, dusted with cocoa powder and topped with chocolate shavings for an elegant presentation. This dessert pairs wonderfully with a cup of espresso or a glass of dessert wine. For a complete meal, enjoy it after a hearty dinner, perhaps alongside a light salad.
Tips and Notes
- Ingredients: Use high-quality mascarpone cheese for a rich flavor. Freshly brewed espresso enhances the coffee taste.
- Ladyfingers: Store-bought ladyfingers are convenient, but homemade ones can add a personal touch. Dip them briefly in coffee to avoid sogginess.
- Assembly: Alternate layers of soaked ladyfingers and mascarpone mixture in a dish. Chill for at least 4 hours, preferably overnight, to allow flavors to meld.
- Storage: Store any leftover tiramisu in an airtight container in the refrigerator for up to 3 days. Enjoy it cold for the best flavor.
Enjoy the creamy and indulgent experience of Classic Tiramisu as a delightful centerpiece for your dessert table!
Classic Tiramisu
Equipment
- 1 Mixing bowl
- 1 Whisk
- 1 9×13 inch baking dish
- 1 Sifter
- 1 Spatula
Ingredients
- 3 large eggs - at room temperature
- 3/4 cup granulated sugar - divided
- 2/3 cup strong brewed coffee - cooled
- 1 cup mascarpone cheese - softened
- 1/2 cup heavy cream - chilled
- 1 teaspoon vanilla extract
- 24 ladyfingers - savoiardi
- 2 tablespoons cocoa powder - for dusting
Instructions
- In a mixing bowl, whisk the egg yolks and 1/2 cup of sugar until pale and fluffy. Add mascarpone and whisk until smooth.
- In another bowl, beat the heavy cream with the remaining sugar and vanilla extract until stiff peaks form.
- Fold the whipped cream into the mascarpone mixture until fully combined.
- Rapidly dip each ladyfinger into coffee, ensuring they are soaked but not soggy.
- Layer half of the soaked ladyfingers in the bottom of a 9×13 inch baking dish. Spread half of the mascarpone mixture on top.
- Repeat the layers with the remaining ladyfingers and mascarpone mixture.
- Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
- Before serving, dust the top with cocoa powder using a sifter.