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Classic Tiramisu Recipe

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4 from 3 reviews

This Classic Tiramisu recipe delivers a luscious, creamy Italian dessert layered with espresso-soaked ladyfingers, rich mascarpone custard, and topped with cocoa powder and chocolate shavings. Perfectly balanced with coffee and a hint of Kahlua, it’s a make-ahead dessert that requires chilling for at least 6 hours to achieve its signature texture and flavor.

  • Total Time: 6 hours 45 minutes
  • Yield: 9 servings

Ingredients

Custard

  • 4 egg yolks
  • ½ cup granulated sugar
  • ½ cup whole milk
  • 8 oz mascarpone (225 grams)
  • 1 teaspoon vanilla extract

Whipped Cream

  • 1 cup heavy whipping cream

Assembly

  • ⅔ cup strong brewed coffee or espresso, room temperature
  • 2 tablespoons Kahlua liquor (or brandy)
  • 18-20 ladyfinger cookies
  • Cocoa powder, for dusting
  • Chocolate shavings, for garnish

Instructions

  1. Make the custard: In a medium saucepan, whisk together the egg yolks, granulated sugar, and whole milk until thoroughly combined. Place over medium heat and cook, whisking constantly, until the mixture thickens and coats the back of a spoon, which should take about 10-15 minutes. Be careful not to scramble the eggs by whisking continuously.
  2. Add mascarpone and vanilla: Remove the saucepan from heat and immediately stir in the mascarpone cheese and vanilla extract. Mix until smooth and well incorporated. Allow the custard to cool to room temperature.
  3. Whip the cream: Using an electric mixer, whip the heavy cream until stiff peaks form. This means the cream will hold firm shapes when the beaters are lifted.
  4. Combine custard and cream: Gently fold the whipped cream into the cooled mascarpone custard mixture, taking care to maintain the light and airy texture.
  5. Prepare coffee mixture: In a small bowl, mix the brewed coffee or espresso with the Kahlua liquor or brandy.
  6. Layer the ladyfingers: Briefly dip each ladyfinger into the coffee mixture, turning them 2 to 3 times to soak but not become soggy. Arrange a single layer of soaked ladyfingers at the bottom of an 8x8 inch pan.
  7. Assemble tiramisu: Spread half of the mascarpone custard mixture evenly over the ladyfingers. Repeat with another layer of soaked ladyfingers and then the remaining custard.
  8. Chill: Cover the dish tightly and refrigerate the tiramisu for at least 6 hours (or overnight) to allow flavors to meld and the dessert to set completely.
  9. Serve: Just before serving, dust the top generously with cocoa powder and garnish with chocolate shavings as desired.

Notes

  • Ensure the egg yolk mixture is thickened enough to avoid a runny custard.
  • Use strong brewed coffee or espresso to get that classic tiramisu flavor.
  • Ladyfingers should be soaked quickly to prevent them from becoming too soggy and falling apart.
  • For a boozy kick, add a little more Kahlua or substitute with your favorite coffee liqueur.
  • If concerned about using raw eggs, heat the egg yolks to a safe temperature while stirring (cook to 160°F/71°C).
  • Make ahead and chill for up to 24 hours; the flavors will improve with time.
  • Author: Chef
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: Italian

Find it online: https://avascooking.com/classic-tiramisu-recipe/