Easy Authentic Italian Tiramisu

4.98 from 135 votes

Tiramisu is an espresso-flavored dessert from Italy. It's made of coffee-dipped ladyfingers with sweetened mascarpone cream and dusted with cocoa before serving.

Prep Time20

Chill8

Total Time8 20

Course: Dessert

Cuisine: Italian

Servings: servings

Calories: 306kcal

Author: Sabine

Ingredients

3 large egg yolks, cold
1 cup unpacked powdered sugar, sifted
2 ¼ cups full-fat mascarpone, cold
27-36 Italian ladyfingers (hard ones)
½ cup cooled brewed espresso or strong coffee
2 tablespoon unsweetened cocoa powder

US Customary - Metric

Instructions

In a large bowl, using an electric mixer fitted with a whisk attachment, beat the egg yolks and powdered sugar on medium-high speed until creamy and the sugar is completely dissolved, 2 to 3 minutes.
Add the mascarpone and mix on medium speed just until smooth and creamy, about 1 minute.
Quickly dip both sides of the ladyfingers into the coffee, 1 to 2 seconds per side, and arrange 9 to 12 ladyfingers on the bottom of a 9 x 7 x 3–inch (23 x 18 x 8 cm) or 8 x 8 x 3–inch (20 x 20 x 8 cm) casserole dish. The necessary amount of ladyfingers will depend on the size of the ladyfingers as well as that of the casserole dish. The required amount of coffee depends on how long you dip the ladyfingers and how much they soak up. I don’t recommend soaking the ladyfingers for too long; otherwise, the Tiramisu will end up very watery.
Spread about one-third of the mascarpone cream on top of the ladyfingers. Repeat twice more, so that the Tiramisu is assembled as follows from bottom to top: ladyfingers + cream, ladyfingers + cream, ladyfingers + cream.
Wrap the casserole dish tightly with plastic wrap so that no air or odors from the fridge can get inside the tiramisu. Refrigerate overnight for about 8-12 hours. Before serving, dust the top lightly with cocoa powder. Store in the fridge for up to 3 days.

Video

Notes

Size of Your Mixing Bowl: Use a large mixing bowl for mixing the mascarpone mixture. This makes it less likely to over-mix the mascarpone.

Check Your Eggs: I recommend using only fresh eggs. If an egg doesn't look or smell fresh, please don't use it.

Soaking the Ladyfingers: I don't recommend soaking the ladyfingers in coffee for too long. It makes the dessert watery. Just dip them on both sides quickly.

Let It Sit For a Day: It is best eaten on the second day. The taste is getting better and the consistency creamier when you give it time to rest in the fridge overnight.

Use a Coffee You Like: Since the coffee is such an integral part of this dessert, only use coffee that you like the taste of and enjoy drinking.

**Consuming raw eggs is at your own risk.**

Nutrition