Layers of creamy whipped mascarpone and coffee-soaked lady fingers make this classic Tiramisu an absolutely dreamy dessert your guests will love.
I have a few desserts that I consider to be in my top 5 all-time favorite desserts and Tiramisu is one of them. When Tiramisu is great, almost nothing can beat it. Rich yet light mascarpone just barely sweetened is perfectly complimented by the bitter, coffee-soaked lady fingers. A dusting of unsweetened cocoa powder finished it off beautifully. Swoon!
How to make tiramisu
- The most important tip when making tiramisu is whipping the egg yolks and sugar until the mixture is voluminous. The mixture needs to be almost white and airy. Add cold mascarpone cheese (room temperature mascarpone is likely to split when beaten) and beat until the mixture is thick and smooth.
- Combine espresso with Kahlua or more traditionally, Marsala, in a shallow bowl. Dip the lady fingers very quickly into the mixture. Allowing them to soak will result in a very wet Tiramisu. Layer the lady fingers with the mascarpone mixture and finish with a dusting of unsweetened cocoa powder.
- Place in the fridge and allow to set for at least 4 hours but ideally overnight before serving.
Freezing and making ahead
- Make ahead: Tiramisu is the ideal make-ahead dessert. In fact, it is even better a day or two after made. Keep it in the fridge for up to 3 days before serving.
- Freezing: Even though I wouldn’t suggest freezing (the mascarpone mixture could change texture once thawed), I have seen people give directions to freeze tiramisu online. Wrap in a few layers of plastic wrap then freeze. Thaw in the fridge overnight before serving.
Creamy dessert recipes
- 4 extra-large egg yolks
- ¾ cup caster sugar
- 500 g (1lb) cold mascarpone cheese
- 400 g (14oz) lady finger cookies
- 1 cup espresso
- 2 tbsp Kahlua / Marsala (optional)
- 3 tbsp unsweetened cocoa powder
- Beat the sugar and egg yolks together until white, fluffy and voluminous. The mixture should be smooth (sugar dissolved) when rubbed between your fingers.
- Add the mascarpone and beat for another 2 minutes until smooth and thick.
- Combine the espresso and Kahlua / Marsala in a shallow bowl.
- Dip the finger biscuits into the coffee mixture then layer with the mascarpone mixture in a serving dish of your choice.
- Dust with cocoa powder and refrigerate for at least 4 hours but ideally overnight before serving.