Tiramisu
Coffee-soaked ladyfingers layered with creamy mascarpone.
30 min preparation + 4 hr chilling · Total: 4 hr 30 min · 8 servings
Ingredients
- 220 g ladyfingers
- 500 g mascarpone
- 250 ml strong coffee
- 3 pc pasteurized eggs
- 2 tbsp cocoa powder
- 100 g granulated sugar
Instructions
Whip the mascarpone cream
Use only pasteurized eggs. Whisk the 3 whole eggs with 100 g sugar until thick and pale, then fold in 500 g mascarpone until smooth. Keep the cream chilled while you prepare the layers.
Dip and layer without baking
Cool 250 ml strong coffee completely. Dip each of the 220 g ladyfingers for about 1 second per side; arrange half in the dish, spread over half the mascarpone cream, then repeat. Do not bake.
Two even layers of moist but intact biscuits and cream.
Chill, dust and serve
Cover and refrigerate for at least 4 hours at 4°C or below until the layers hold when cut. Sift the 2 tbsp cocoa powder over the top just before serving, then cut into 8 portions.
The chilled layers hold their shape when cut; the dessert is never baked.
Chill tiramisu: 14400 seconds
Tips
- Dip ladyfingers quickly so they do not collapse.
- Use cooled coffee before layering.
Common mistakes
- Too much coffee makes watery layers.
- Skipping chill time gives loose slices.
Substitutions
- Use decaf coffee for an evening-friendly version.
Storage
Keep covered at 4°C or below and eat within 2 days; refrigerate promptly after serving. Discard if left unrefrigerated for more than 2 hours, or 1 hour above 32°C.
Reheating
Do not reheat; serve chilled.
About this recipe
Tiramisu is a modern Italian classic known for its coffee aroma and soft layered texture.
Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.