Easy Tiramisu Classic Dessert

The first time I attempted tiramisu, I dipped the ladyfingers for way too long and ended up with a soggy mess that my husband politely called 'tiramisu soup.' After that disaster, I timed myself and learned that literally one second per side is the sweet spot—just enough to wake up the cookies without turning them into mush.

My sister in law requested this for her birthday instead of a cake, and watching her face light up when she took that first bite made all the whisking worth it. Something about the contrast of bitter coffee against sweet creamy mascarpone feels like a little hug from Italy itself.

Ingredients

• 250 g (1 cup) mascarpone cheese: Let it come to room temperature for smooth folding—cold mascarpone can turn grainy
• 240 ml (1 cup) heavy cream, cold: The colder the cream, the faster it whips to those perfect stiff peaks
• 60 g (1/2 cup) powdered sugar: Powdered sugar dissolves instantly into the egg yolks without that grainy texture
• 2 large egg yolks, room temperature: Tempering them over warm water makes them silkier and safer to eat
• 180 ml (3/4 cup) strong brewed coffee or espresso, cooled: Fresh espresso gives the deepest flavor, but instant works in a pinch
• 2 tbsp coffee liqueur (optional): Honestly, the tiramisu tastes incredible without it too
• 200 g (about 24) ladyfinger biscuits (savoiardi): Traditional crisp ladyfingers hold up better than soft cake ones
• Unsweetened cocoa powder, for dusting: Sift it first for that bakery even finish
• Dark chocolate shavings (optional): Use a vegetable peeler on a cold chocolate bar for perfect curls

Instructions

Warm the egg yolks:

Whisk yolks with powdered sugar over simmering water for 2–3 minutes until thick and pale, then cool—this step makes all the difference in texture

Whip the cream:

Beat cold heavy cream until stiff peaks form, then set aside

Make the cream filling:

Fold mascarpone into cooled egg mixture until smooth, then gently fold in whipped cream until combined

Prepare the coffee bath:

Mix cooled coffee with coffee liqueur in a shallow dish

Dip and layer:

Quickly dip each ladyfinger 1–2 seconds per side, then arrange half in a single layer in an 8-inch square dish

Add cream and repeat:

Spread half the mascarpone mixture over ladyfingers, repeat layers, ending with cream on top

Chill thoroughly:

Cover and refrigerate at least 4 hours or overnight—the wait is absolutely essential

Finish beautifully:

Dust generously with cocoa powder and add chocolate shavings right before serving

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Last Christmas, I made three trays of this because my family kept asking for seconds. My dad, who usually skips dessert, went back for a third helping and declared it better than the version we had in Rome.

Making It Ahead

I actually prefer making this the night before serving because the flavors deepen and the texture becomes more cohesive. Just dust with cocoa right before serving so it stays fresh looking.

Troubleshooting Tips

If your mascarpone curdles while mixing, it means it was too cold or mixed too aggressively. Start over with room temperature ingredients and fold everything by hand instead of using an electric mixer for the final combination.

Serving Suggestions

Cut squares with a sharp knife dipped in hot water between each slice for clean edges. This dessert is rich enough that small portions satisfy completely.

• Serve with espresso or cappuccino on the side
• Add fresh berries for color contrast
• Let it sit 10 minutes at room temperature before serving

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There is something deeply satisfying about serving a dessert that looks impressive but secretly required no heat at all. Hope your kitchen stays cool and your tiramisu stays perfectly layered.

Recipe FAQs

→ What type of coffee is best to use?

Strong brewed coffee or espresso works best to soak the ladyfingers and provide a rich coffee flavor without overpowering the dessert.

→ Can I prepare the layers in advance?

Yes, assembling the dessert ahead and chilling for at least 4 hours helps the flavors meld, making it perfect for advance preparation.

→ Is there an alternative to coffee liqueur?

If you prefer no alcohol, omit the coffee liqueur and add a splash of vanilla extract for subtle warmth.

→ How do I achieve the creamy mascarpone mixture?

Whisk egg yolks and sugar gently over simmering water, then fold in whipped cold cream and mascarpone until smooth and light.

→ What toppings complement the dessert?

Dust generously with unsweetened cocoa powder and optionally add dark chocolate shavings for added texture and flavor.