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Classic Tiramisu with Espresso Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 53 reviews
  • Author: Kimberly
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Total Time: 6 hours 40 minutes
  • Yield: 9 servings
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: Italian
  • Diet: Vegetarian

Description

Classic Tiramisu with Espresso is an elegant, no-bake Italian dessert made with layers of espresso-soaked ladyfingers, creamy mascarpone filling, and a dusting of cocoa powder. It’s rich, silky, and perfectly balanced with bold coffee flavor and a hint of sweetness—ideal for holidays, dinner parties, or a make-ahead treat.

Ingredients

Mascarpone Filling

  • 6 large egg yolks
  • ¾ cup granulated sugar
  • 1 cup heavy cream
  • 16 oz mascarpone cheese (softened)

Espresso Soaking Mixture

  • 1 ½ cups strong brewed espresso or coffee (cooled)
  • 2 tablespoons coffee liqueur (like Kahlúa, optional)

Assembly

  • 1 package (7 oz) ladyfinger cookies (savoiardi)
  • Unsweetened cocoa powder (for dusting)
  • Dark chocolate shavings (optional for garnish)

Instructions

  1. Prepare the Sabayon: In a heatproof bowl, whisk together the egg yolks and sugar. Set the bowl over a pot of simmering water (double boiler) and whisk constantly for 6–8 minutes, or until the mixture is pale, thickened, and reaches 160°F. Remove from heat and let cool slightly.
  2. Whip the Cream: In a separate bowl, whip the heavy cream to stiff peaks, ensuring it has a light but stable texture.
  3. Mix Mascarpone Filling: Beat the mascarpone cheese in a large bowl until smooth. Fold in the cooled egg and sugar mixture gently. Then fold in the whipped cream carefully until fully combined to maintain the airy texture.
  4. Prepare Espresso Mixture: In a shallow dish, combine the cooled espresso with the coffee liqueur if using, blending smoothly.
  5. Assemble the Tiramisu – First Layer: Quickly dip each ladyfinger into the espresso mixture for 1–2 seconds, ensuring they are soaked but not soggy. Arrange a single layer of dipped ladyfingers evenly in a 9×9-inch or similarly sized dish.
  6. Add First Mascarpone Layer: Spread half of the mascarpone mixture evenly over the ladyfingers layer, smoothing the surface.
  7. Assemble the Tiramisu – Second Layer: Repeat the dipping process with the remaining ladyfingers and arrange them in a second layer over the mascarpone filling. Spread the remaining mascarpone mixture over the second layer and smooth the top.
  8. Chill: Cover the dish tightly with plastic wrap and refrigerate for at least 6 hours or preferably overnight to allow flavors to meld and the dessert to set.
  9. Serve: Before serving, generously dust the top with unsweetened cocoa powder and garnish with dark chocolate shavings if desired.

Notes

  • Use fresh, high-quality espresso or strong coffee to enhance the authentic coffee flavor.
  • Dip the ladyfingers briefly (1–2 seconds) to prevent sogginess.
  • Tiramisu can be prepared up to 2 days in advance, improving its flavor and texture over time.
  • Ensure eggs reach 160°F during sabayon preparation for food safety.

Find it online: https://slsrecipes.com/classic-tiramisu-with-espresso-recipe-2/