I absolutely love how this tiramisu recipe delivers a playful explosion of flavors. The luscious mascarpone mingles with a bold espresso kick and soft ladyfingers for an unforgettable taste experience. It feels indulgent yet simple, bringing an authentic Italian vibe to my kitchen and truly satisfying my dessert cravings completely.
I’ve had my fair share of tiramisus and let me tell you this recipe really stands out as the world’s best tiramisu. I use 6 large egg yolks and 3/4 cup granulated sugar to build a firm and smooth base.
Then I add 16 oz mascarpone cheese which gives the dessert it unique rich flavor. I also mix in 1 1/2 cups heavy whipping cream and blend them until the mixture is light and creamy.
For that authentic coffee kick, I dip about 40 to 45 ladyfingers into 2 cups of freshly brewed espresso along with 1/2 cup coffee liqueur. After layering everything, I dust unsweetened cocoa powder on the top.
This recipe has a good balance of flavors and nutritional benefits – protein from the yolks and calcium from the mascarpone make it a dessert you can feel good about Enjoy this best homemade tiramisu that comes close to restaurant quality every time!
Why I Like this Recipe
1. I love how the mascarpone cream turns out super smooth and creamy every time, giving me that perfect rich texture without being too heavy.
2. I really enjoy how easy this recipe is to make – even if I’m a bit clumsy in the kitchen, the step by step instructions make it simple to nail.
3. The balance of strong espresso and a little coffee liqueur really hits the spot for me; it gives the dessert a tasty kick without overpowering everything else.
4. I appreciate the tip to dip the ladyfingers just quickly; that way they stay just right and don’t turn into a soggy mess, which makes every bite awesome.
Ingredients
- Egg yolks provide rich protein and fat, creating a luscious, creamy texture.
- Granulated sugar sweetens the mixture, enhancing flavors yet used sparingly.
- Mascarpone cheese brings smooth creaminess paired with a lightly tangy flavor.
- Heavy whipping cream boosts the dish’s fluffiness with indulgent, velvety taste.
- Fresh espresso offers bold bitter notes that perfectly balance the dish’s sweetness.
- Optional coffee liqueur deepens espresso flavor and adds a spirited kick.
- Ladyfingers soak up espresso giving a spongy, soft texture and slight sweetness.
- Unsweetened cocoa powder dusts the top, adding a bitter finish to balance the creaminess.
Ingredient Quantities
- 6 large egg yolks
- 3/4 cup granulated sugar
- 16 oz mascarpone cheese
- 1 1/2 cups heavy whipping cream
- 2 cups freshly brewed espresso, cooled
- 1/2 cup coffee liqueur (optional, but highly recommended)
- 40 to 45 ladyfingers
- Unsweetened cocoa powder for dusting
How to Make this
1. In a large bowl, beat the egg yolks and granulated sugar till they become pale and creamy.
2. Mix in the mascarpone cheese until smooth.
3. In a separate bowl, whip the heavy whipping cream until soft peaks form then gently fold it into the mascarpone mixture.
4. Combine the freshly brewed espresso and the coffee liqueur in a shallow dish.
5. Dip each ladyfinger quickly into the espresso mixture (do not soak them) and then lay them in a single layer in your serving dish.
6. Spread half of the mascarpone cream over the soaked ladyfingers.
7. Arrange another layer of dipped ladyfingers on top of the cream.
8. Top with the remaining mascarpone cream, smoothing it out evenly.
9. Cover the dish and refrigerate for at least 4 hours, or overnight if you can wait.
10. Before serving, dust the top with unsweetened cocoa powder and enjoy!
Equipment Needed
1. A large mixing bowl and an electric mixer or a sturdy whisk for beating the egg yolks and sugar
2. A separate medium-sized bowl for whipping the cream
3. A shallow dish to mix the espresso with the coffee liqueur
4. A spatula for gently folding the whipped cream into the mascarpone mixture
5. A serving dish to layer the ladyfingers and mascarpone cream
6. Measuring cups and spoons to accurately measure your ingredients
7. A refrigerator to chill the dessert for at least 4 hours
8. A fine sieve for dusting the top with unsweetened cocoa powder
FAQ
The World’s Best Tiramisu Recipe Substitutions and Variations
- Egg Yolks: If you dont wanna use raw eggs then use pasteurized egg yolks from the store or try a vegan custard alternative for a twist.
- Granulated Sugar: You can swap granulated sugar with brown sugar which gives a richer flavor and a touch more moisture.
- Mascarpone Cheese: If you cant find mascarpone, mix equal parts cream cheese and heavy cream to get a similar creamy texture, or even blend some ricotta until smooth.
- Heavy Whipping Cream: When you need a non-dairy version, coconut cream can work though it might add a slight coconut flavor.
- Coffee Liqueur: If you dont have coffee liqueur, try a splash of rum or some coffee extract mixed with extra cooled espresso.
Pro Tips
1) Make sure your cream and bowl are ice cold before whipping your heavy cream so you can get good soft peaks and avoid over whipping it which can end up making your cream turn buttery.
2) When dipping ladyfingers into the espresso mix, do it very quickly because if you let them soak too long they can turn soggy and mushy.
3) For an extra flavor pop try adding a tiny splash of vanilla or a pinch of salt into your mascarpone mix; sometimes these little tweaks make all the differrence.
4) Don’t rush the chiling time; letting your dessert sit overnight if possible really helps the flavors meld together and makes the texture just right.
The World’s Best Tiramisu Recipe
My favorite The World’s Best Tiramisu Recipe
Equipment Needed:
1. A large mixing bowl and an electric mixer or a sturdy whisk for beating the egg yolks and sugar
2. A separate medium-sized bowl for whipping the cream
3. A shallow dish to mix the espresso with the coffee liqueur
4. A spatula for gently folding the whipped cream into the mascarpone mixture
5. A serving dish to layer the ladyfingers and mascarpone cream
6. Measuring cups and spoons to accurately measure your ingredients
7. A refrigerator to chill the dessert for at least 4 hours
8. A fine sieve for dusting the top with unsweetened cocoa powder
Ingredients:
- 6 large egg yolks
- 3/4 cup granulated sugar
- 16 oz mascarpone cheese
- 1 1/2 cups heavy whipping cream
- 2 cups freshly brewed espresso, cooled
- 1/2 cup coffee liqueur (optional, but highly recommended)
- 40 to 45 ladyfingers
- Unsweetened cocoa powder for dusting
Instructions:
1. In a large bowl, beat the egg yolks and granulated sugar till they become pale and creamy.
2. Mix in the mascarpone cheese until smooth.
3. In a separate bowl, whip the heavy whipping cream until soft peaks form then gently fold it into the mascarpone mixture.
4. Combine the freshly brewed espresso and the coffee liqueur in a shallow dish.
5. Dip each ladyfinger quickly into the espresso mixture (do not soak them) and then lay them in a single layer in your serving dish.
6. Spread half of the mascarpone cream over the soaked ladyfingers.
7. Arrange another layer of dipped ladyfingers on top of the cream.
8. Top with the remaining mascarpone cream, smoothing it out evenly.
9. Cover the dish and refrigerate for at least 4 hours, or overnight if you can wait.
10. Before serving, dust the top with unsweetened cocoa powder and enjoy!