Tiramisu (Classic Italian Dessert)
A rich and creamy layered dessert made with espresso-soaked ladyfingers and a smooth mascarpone cream. This classic tiramisu is light yet indulgent, with balanced sweetness and deep coffee flavour. Best prepared ahead of time, it tastes even better the next day as the layers meld together beautifully.
Prep Time: 35 minutes
Chilling Time: Minimum 4 hours (preferably overnight)
Total Time: About 5 hours
Servings: 8–10
Ingredients
• Egg yolks – 4 (room temperature)
• Caster sugar – 150 g (⅔ cup)
• Water – 50 ml (4 tbsp)
• Mascarpone cheese – 500 g (chilled or slightly cool)
• Whipping cream (35% fat) – 250 ml (1 cup), chilled
• Marsala liqueur – 2 to 3 tbsp
• Savoiardi biscuits (ladyfingers) – 300 g
• Espresso coffee (unsweetened) – 500 ml (2 cups), cooled
• Unsweetened cocoa powder – for dusting
Method
Prepare the Coffee
- Brew strong espresso using a moka pot or espresso machine.
- Pour into a wide bowl and allow it to cool completely to room temperature. This step is important so the biscuits do not become overly soggy.
Prepare the Egg Base (Pâte à Bombe)
3. Place egg yolks in a large heatproof bowl and beat with a hand mixer for about 4 minutes until slightly thickened.
4. In a small saucepan, combine sugar and water. Heat over medium flame without stirring until it comes to a boil.
5. Let the syrup cook for 6–7 minutes until it reaches 121°C. The syrup should remain clear, not caramelised.
6. Start beating the egg yolks again and slowly pour in the hot syrup in a thin stream while mixing continuously.
7. Continue whipping for 5–6 minutes until the mixture becomes pale, thick and nearly cooled. This process safely pasteurises the eggs and creates a stable base.
Prepare the Mascarpone Cream
8. In a separate bowl, gently soften the mascarpone using a spatula until smooth.
9. Gradually fold the cooled egg mixture into the mascarpone using a spatula. Mix gently to avoid making it runny. Do not use an electric mixer.
10. Add Marsala liqueur and combine.
Incorporate the Whipped Cream
11. In another bowl, whip the chilled cream until medium-stiff peaks form.
12. Add a few spoonfuls of the mascarpone mixture into the whipped cream and fold gently to lighten it.
13. Gradually fold in the remaining mascarpone mixture until smooth and airy.
Assemble the Tiramisu
14. Quickly dip each ladyfinger into the cooled espresso. The biscuits should absorb coffee but still hold their shape.
15. Arrange them in a single layer in your serving dish.
16. Spread one-third of the mascarpone cream evenly over the biscuits.
17. Dust lightly with cocoa powder.
18. Add another layer of soaked ladyfingers, placing them in the opposite direction for better structure.
19. Spread another third of the cream and dust again with cocoa powder.
20. Repeat the final layer of biscuits, cream and cocoa powder.
Chill and Set
21. Cover and refrigerate for at least 4 hours, preferably overnight.
22. The resting time allows the flavours to develop and gives the dessert its signature texture.
Tips
Use strong espresso for authentic flavour.
Do not oversoak the biscuits or they may collapse.
Always fold gently to keep the cream light and smooth.
Tiramisu tastes best the next day once fully set.
Storage
Keep refrigerated and consume within 2–3 days. Do not freeze, as it affects the cream texture.
If you’d like, I can also prepare an eggless tiramisu version or one without alcohol for your website.