Classic Italian Tiramisu
Prep time: 25 minutes
Chilling time: 4 to 6 hours (or overnight)
Servings: 6–8
Ingredients
6 large egg yolks
¾ cup (150 g) granulated sugar
1 cup (240 ml) heavy cream (whipping cream)
1½ cups (340 g) Mascarpone cheese (room temperature)
1½ cups strong brewed espresso or dark coffee (cooled)
2 tbsp dark rum, Marsala wine, or coffee liqueur (optional)
1 package (approx. 200 g / 24–30 cookies) Italian Ladyfingers (Savoiardi)
2 tbsp unsweetened cocoa powder (for dusting)
Dark chocolate shavings (optional)
Instructions
Prepare the Sabayon (Yolk Base):
In a heatproof bowl set over a pot of gently simmering water (double boiler), whisk the egg yolks and sugar together. Whisk constantly for about 5–7 minutes until pale, thick, and creamy. Remove from heat and let cool slightly.
Blend Mascarpone:
Add the mascarpone cheese to the egg mixture and whisk until smooth and well combined.
Whip the Cream:
In a separate chilled bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the mascarpone mixture using a spatula until smooth.
Prepare the Coffee:
In a shallow dish, mix the cooled espresso with the rum or liqueur (if using).
Assemble First Layer:
Dip each ladyfinger cookie into the coffee mixture for just 1–2 seconds per side (do not soak them or they will become soggy). Lay them flat in a single layer at the bottom of an 8x8 or 9x9-inch dish.
Add Cream:
Spread half of the mascarpone cream mixture evenly over the first layer of ladyfingers.
Repeat Layers:
Add a second layer of dipped ladyfingers, then cover with the remaining cream mixture. Smooth the top with a spatula.
Chill:
Cover the dish with plastic wrap and refrigerate for at least 4 to 6 hours (overnight is best) to allow the layers to set and the flavors to meld.
Serve:
Just before serving, dust the top generously with unsweetened cocoa powder using a fine mesh strainer (and top with chocolate shavings if desired). Slice and enjoy cold!
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