Classic Tiramisu
Espresso-soaked ladyfingers layered with pillowy mascarpone cream and cocoa.
A proper tiramisu is one of the great desserts — cool, coffee-soaked, and cloud-light in the middle. It needs a night in the fridge to come together, so plan on making it the day before you want to serve it.
Ingredients
- 4 large eggs, separated
- ½ cup (100 g) granulated sugar, divided
- 1 lb (450 g) mascarpone, at room temperature
- 1 tsp vanilla extract
- 1 ½ cups (360 ml) strong brewed espresso, cooled
- 2 tbsp coffee liqueur or dark rum (optional)
- 24–30 crisp Italian ladyfingers (savoiardi)
- Unsweetened cocoa powder, for dusting
Method
- 1
In a large bowl, beat the egg yolks with ¼ cup of the sugar until pale and thick, about 3 minutes. Beat in the mascarpone and vanilla until smooth.
- 2
In a separate clean bowl, whip the egg whites to soft peaks. Add the remaining ¼ cup sugar and whip to stiff, glossy peaks.
- 3
Fold the whipped whites into the mascarpone mixture in three additions.
- 4
Stir the espresso with the liqueur, if using, in a shallow dish. One at a time, briefly dip each ladyfinger — no more than a second per side — and arrange in a single layer in a 9x9 inch dish.
- 5
Spread half the mascarpone cream over the ladyfingers. Repeat with a second layer of dipped ladyfingers and the remaining cream.
- 6
Cover and refrigerate at least 6 hours, ideally overnight. Just before serving, dust generously with cocoa powder.
Chef's tips
- Do not soak the ladyfingers — a quick dip is enough or the tiramisu will collapse into a puddle.
- If raw egg whites are a concern, use pasteurized eggs or replace the whites with 1 cup of softly whipped cream.