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Authentic Italian Tiramisu

This classic Italian dessert layers coffee-soaked ladyfingers with a rich mascarpone cream that's surprisingly simple to make at home. The key is getting that custard base silky smooth and letting everything set up overnight so the flavors meld together.
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Prep Time: 30 minutes
Cook Time: 12 minutes
Cooling + Chill Time: 4 hours 20 minutes
Total Time: 5 hours 2 minutes

Ingredients

Ingredients (~10 servings)

  • 4 egg yolks
  • 1/2 cup sugar
  • 12 oz mascarpone cheese cold
  • 1 1/4 cups heavy cream cold
  • 1 1/2 tsp vanilla bean paste
  • 1 tsp espresso powder
  • 1/4 tsp kosher salt
  • 22-25 ladyfingers
  • 1 cup strong coffee cooled
  • 2 Tbsp espresso liqueur
  • 1 Tbsp sugar
  • 2 tsp espresso powder
  • 3 Tbsp cocoa powder for dusting

Instructions

  • Bring 2 inches of water to boil in a saucepan, then reduce to medium-low.
  • Whisk egg yolks and 1/2 cup sugar in a heat-safe bowl over the saucepan for 10-12 minutes until sugar dissolves and mixture is pale yellow.
  • Set aside to cool for 15-20 minutes.
  • In a stand mixer, beat heavy cream, vanilla bean paste, 1 tsp espresso powder, and salt on medium speed for 3-4 minutes until ribbons form.
  • Add cold mascarpone and cooled egg mixture; mix on medium speed for 2 minutes until smooth.
  • Whisk together coffee, espresso liqueur, 1 Tbsp sugar, and 2 tsp espresso powder until sugar dissolves.
  • Quickly dip each ladyfinger in coffee mixture and arrange in even layer in 9x13 baking dish.
  • Spread half the mascarpone cream over ladyfingers.
  • Dip remaining ladyfingers and create second layer, then top with remaining cream.
  • Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
  • Dust generously with cocoa powder through a fine-mesh sieve before serving.

Notes

Don't overmix mascarpone or it will turn grainy. Tiramisu keeps covered in fridge for up to 3 days.
Tried this recipe?Leave a comment below & let me know!