Classic Tiramisu Recipe

Tiramisu is a classic Italian dessert that is beloved worldwide. Its name means “pick-me-up,” and one taste of this rich, creamy dessert will explain why. With layers of coffee-soaked ladyfingers, a luscious mascarpone cream, and a dusting of cocoa powder, this dessert is perfect for any special occasion or just a treat to enjoy at home.

Ingredients:

Coffee Soak:
- 1 cup strong brewed coffee, cooled
- 2 tbsp coffee liqueur (optional)
Mascarpone Cream:
- 4 large egg yolks
- 1/2 cup granulated sugar
- 1 cup heavy cream
- 8 oz mascarpone cheese, room temperature
Assembly:
- 24 ladyfingers (savoiardi)
- Unsweetened cocoa powder, for dusting

Instructions:

Prepare the Coffee Soak: In a shallow dish, combine the cooled coffee and coffee liqueur. Set aside.
Make the Mascarpone Cream: In a heatproof bowl, whisk together the egg yolks and granulated sugar. Place the bowl over a pot of simmering water, ensuring the bowl does not touch the water. Whisk constantly until the mixture becomes pale and thick, about 5 minutes. Remove from heat and let cool slightly.
Whip the Cream: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the mascarpone cheese into the whipped cream until smooth and well combined. Fold in the cooled egg yolk mixture until fully incorporated.
Assemble the Tiramisu: Quickly dip each ladyfinger into the coffee soak, ensuring they are fully soaked but not soggy. Arrange a layer of soaked ladyfingers in the bottom of a 9×13-inch baking dish. Spread half of the mascarpone cream over the ladyfingers. Repeat with another layer of soaked ladyfingers and the remaining mascarpone cream.
Chill and Serve: Cover the tiramisu with plastic wrap and refrigerate for at least 4 hours, or overnight for best results. Before serving, dust the top with unsweetened cocoa powder.

Tiramisu is best enjoyed chilled and can be garnished with additional cocoa powder or chocolate shavings. This elegant dessert is sure to impress your guests and become a favorite in your recipe collection.