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A single plated square of tiramisu dusted with cocoa, served with a small cup of espresso

Classic Tiramisu Recipe

Tiramisu is layers of espresso-dipped ladyfingers and mascarpone cream, finished with a dusting of cocoa and nothing else on top. This version cooks the egg yolks over a double boiler before folding in the mascarpone, so the cream sets up thicker and the dessert is fully food-safe without you having to track down pasteurized eggs.
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Prep Time 35 minutes
Cook Time 5 minutes
Chill Time 6 hours
Total Time 6 hours 40 minutes
Servings: 9
Course: Dessert
Cuisine: Italian
Calories: 380
Ingredients Equipment Method

Ingredients
  

For the coffee soak
  • 1 1/2 cups strong brewed coffee or espresso cooled to room temperature
  • 2 tablespoons Marsala wine coffee liqueur, or dark rum (optional)
For the mascarpone cream
  • 5 large egg yolks
  • 1/2 cup granulated sugar
  • 3 tablespoons water
  • 16 oz mascarpone cheese at cool room temperature
  • 1 cup heavy cream cold
  • 1 teaspoon vanilla extract
  • pinch fine salt
For assembly
  • 24 to 28 dried Italian ladyfingers savoiardi
  • 2 to 3 tablespoons unsweetened cocoa powder for dusting
  • dark chocolate shavings optional

Equipment

  • A heatproof bowl and a saucepan for a double boiler (bain-marie) This is how the egg yolks cook gently without scrambling.
  • An instant-read or candy thermometer Not strictly required, but it turns "cook until thick" into a number you can hit.
  • A hand or stand mixer For whipping the cream to soft peaks. A whisk works, it just takes longer.

Method
 

  1. Combine the coffee and Marsala (or your alcohol-free substitute) in a shallow dish wide enough to dip a whole ladyfinger. If you are not using alcohol, add 1 teaspoon vanilla extract or 1/2 teaspoon rum extract — rum extract gives you the warm flavor without the alcohol.
  2. Set a heatproof bowl over a saucepan of gently simmering water, making sure the bowl doesn't touch the water. In the bowl, whisk the yolks, sugar, and water. Cook, whisking constantly, for 7 to 9 minutes until the mixture reaches 160°F / 71°C and thickens enough to coat the back of a spoon.
  3. Remove the bowl from the heat and let the yolk mixture cool for 5 minutes, whisking occasionally so it doesn't form a skin.
  4. Add the mascarpone to the cooled yolk mixture and whisk until smooth, with no visible lumps.
  5. In a separate bowl, whip the cold heavy cream with the vanilla and salt to soft peaks, where the cream holds its shape when you lift the whisk. Start on low speed, then increase it — moving too fast splatters the cream and over-whips it before it thickens.
  6. Fold the whipped cream into the mascarpone mixture in two additions, using a spatula and a gentle over-under motion. Stop as soon as there are no white streaks left — over-folding deflates the cream.
  7. Dip each ladyfinger into the coffee mixture for about 1 second per side, no longer. Arrange a tight layer of dipped ladyfingers in a 9x13-inch baking dish, breaking them to fill any gaps.
  8. Spread half of the mascarpone cream over the ladyfingers in an even layer, smoothing it with an offset spatula. Take your time, because the whipped cream makes the layer delicate, so you want to avoid tearing the ladyfingers as you spread.
  9. Repeat with a second layer of dipped ladyfingers, then the remaining cream, smoothing the top.
  10. Cover and refrigerate for at least 6 hours, or overnight. The cream should feel fully set, not soft, before you slice.
  11. Just before serving, dust the top evenly with cocoa powder and add chocolate shavings if using. Slice with a sharp knife, wiping the blade clean between cuts for the neatest slices.