Indulge in a luscious tiramisu that tempts with layers of rich mascarpone cream and airy whipped cream enveloping delicate ladyfingers dipped in robust coffee. Dusted with cocoa powder, every bite offers a harmonious blend of decadence and lightness, promising an exquisite treat best enjoyed with your favorite beverage, simply divine.

Jump to Recipe

I love making this tiramisu because it brings together simple ingredients to create a dessert that feels both rich and classic. I use 6 egg yolks and 3/4 cup granulated sugar to whip up a creamy base that pairs perfectly with a 16 oz container mascarpone cheese.

Then I fold in 2 cups of cold heavy cream, which gives it a light and airy texture. I dip about 40 ladyfingers in 2 cups of strong brewed espresso that’s been cooled off, and a splash of 1/2 cup coffee liqueur adds a little extra kick if you like alcohol in your treats.

I dust a light layer of cocoa powder over the top. When i make this, i think of it in the same way as a great cozy kitchen dessert with Italian roots, almost like a Tiramisu Cake with a twist of French style.

The nutritional value is balanced and this treat provides a delightful energy boost to kickstart your day. Enjoy every bite!

Why I Like this Recipe

I love how the creamy mascarpone and whipped cream mix together to make a super rich and smooth texture that just feels like heaven in every bite. I also really dig the coffee vibe, with the espresso and a bit of coffee liqueur if you want it; it gives the dessert that kick without being too overpowering. I like that the recipe is pretty simple even if it has a few tricky steps, and it still makes a dessert that feels fancy without needing to be a pro in the kitchen. Plus, the way the ladyfingers are dipped quickly keeps them from getting too soggy, so every layer is just perfectly balanced.

Ingredients

Print Recipe (No Advertisments)

Egg yolks enrich texture and flavor; a protein source that helps bind dessert.
Mascarpone cheese adds smooth, rich creaminess, subtle tang and sweetness to balance coffee bitterness.
Heavy cream provides airy thickness and light sweetness, contributing healthy fats and moisture.
Espresso delivers bold, bittersweet depth that awakens taste buds with its robust flavor.
Ladyfingers, mostly carbs, soak up coffee to become spongy layers full of flavor.
Granulated sugar sweetens the dessert, balancing coffee bitterness with a touch of delightful sweetness.
Coffee liqueur offers a subtle boozy note, enhancing flavor complexity without overpowering the dessert.

Ingredient Quantities

6 egg yolks

3/4 cup granulated sugar

1 16 oz container mascarpone cheese

2 cups heavy cream, cold

2 cups strong brewed espresso or coffee, cooled

1/2 cup coffee liqueur (optional)

About 40 ladyfingers (savoiardi)

Cocoa powder, for dusting

How to Make this

Print Recipe (No Advertisments)

1. In a heatproof bowl, whisk together the egg yolks and granulated sugar over a pot of simmering water (double boiler method) until the mixture gets thick and pale, around 8-10 minutes.

2. Remove the bowl from the heat and let it cool a bit before gently stirring in the mascarpone cheese until well blended.

3. In another bowl, beat the cold heavy cream until it forms stiff peaks; this should take about 3-4 minutes.

4. Carefully fold the whipped cream into the mascarpone mixture until it’s just combined, trying not to lose that light texture.

5. In a shallow dish, combine the brewed espresso or coffee with the coffee liqueur if you’re using it.

6. Quickly dip each ladyfinger into the coffee mixture; don’t soak them too long or they’ll get mushy, just a quick dunk on each side.

7. Arrange a layer of dipped ladyfingers at the bottom of a serving dish.

8. Spread half of the mascarpone and cream mixture evenly over the ladyfingers.

9. Add another layer of dipped ladyfingers on top of the mascarpone layer, then cover with the remaining mascarpone mixture.

10. Dust the top generously with cocoa powder, then chill the entire tiramisu for at least 4 hours before serving and enjoying your treat!

Equipment Needed

1. A pot for simmering water
2. A heatproof bowl for whisking egg yolks and sugar
3. A whisk to blend the egg yolks and sugar
4. A separate large bowl for beating cold heavy cream
5. An electric mixer or hand whisk for whipping the cream
6. A spatula for gently folding the whipped cream into the mascarpone mixture
7. A shallow dish to mix and dip the ladyfingers in the coffee and liqueur
8. A serving dish to layer the ladyfingers and mascarpone mixture
9. Measuring cups and spoons for accuracy in the ingredients

FAQ

Q: How do I avoid cooking the egg yolks when mixing with sugar?

A: Its best to mix them over a double boiler on low heat; this way the yolks get thick and creamy without turning into scrambled eggs.

Q: Should I include the coffee liqueur or skip it?

A: You dont really have to use it if youre not into extra alcohol flavors, but it does give the tiramisu a richer, deeper taste.

Q: Can I substitute mascarpone with cream cheese?

A: Some people try that, but mascarpone is key for that smooth and rich texture that cream cheese just cant match.

Q: How long do I need to chill the tiramisu?

A: I recommend refrigerating it for at least 4 hours; overnight works even better cause it gives the flavors more time to meld together.

Q: Can I make this recipe ahead of time for a party?

A: Absolutely, its actually one of those desserts that tastes best when made a day in advance, so the ladyfingers soak up all the coffee goodness.

The Best Tiramisu Recipe Substitutions and Variations

Mascarpone cheese: If you cant find mascarpone, mix equal parts cream cheese and heavy cream for a similar creamy texture.
Heavy cream: If heavy cream is hard to come by, chilled coconut cream works pretty well as a substitute.
Espresso: If you dont have strong brewed espresso, try dark roast coffee brewed strong and then cooled down.
Ladyfingers: If savoiardi are unavailable, you can use sponge cake sliced into strips or even thick biscuits in a pinch.
Granulated sugar: Caster sugar is a good alternative since it dissolves easier if you need a smoother mix.

Pro Tips

1. Make sure you’re very careful when you heat the egg yolks with sugar over the simmering water – keep the heat low so it doesn’t scramble. Stir it constantly and be patient, even though it takes a while to get thick and pale.

2. Always use very cold heavy cream. It whips up much faster and gets stiff much better, which helps keep the dessert light. Don’t over whip it or you might ruin the texture, just stop once you see stiff peaks.

3. When dipping the ladyfingers into the coffee mixture, do it super quickly. If you dip them too long, they get really mushy and the whole dessert can be a soggy mess.

4. Dust the cocoa powder right before you serve it. If you do it too soon, the moisture can make the cocoa clumpy and it might not look as appealing when it’s time to eat.