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Classic Tiramisu with Espresso Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 67 reviews
  • Author: Kimberly
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Total Time: 40 minutes plus at least 6 hours chilling
  • Yield: 8 servings
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: Italian
  • Diet: Vegetarian

Description

Classic Tiramisu with Espresso is a rich and creamy Italian no-bake dessert featuring layers of espresso-soaked ladyfingers and a luscious mascarpone cream. This indulgent treat combines the flavors of coffee, mascarpone cheese, and a hint of vanilla, dusted with cocoa powder for a perfect finish. Ideal for an elegant dessert or special occasion, it requires chilling time to develop its full flavor and texture.

Ingredients

Mascarpone Cream

  • 6 large egg yolks
  • 3/4 cup granulated sugar
  • 1 cup heavy cream
  • 1 1/4 cups mascarpone cheese (room temperature)
  • 1 teaspoon vanilla extract

Espresso Mixture and Assembly

  • 1 1/2 cups brewed espresso or strong coffee (cooled)
  • 3 tablespoons coffee liqueur (optional)
  • 24 ladyfinger biscuits (savoiardi)
  • Unsweetened cocoa powder (for dusting)
  • Dark chocolate shavings (optional, for garnish)

Instructions

  1. Prepare the Egg Yolk Mixture: In a heatproof bowl, whisk together the egg yolks and sugar. Place the bowl over a pot of simmering water to create a double boiler. Whisk constantly for 8–10 minutes until the mixture becomes thick and pale. Remove from heat and allow to cool completely.
  2. Make the Mascarpone Cream: In a separate bowl, whip the heavy cream until soft peaks form. Gently fold in the mascarpone cheese and vanilla extract until smooth. Then fold the cooled egg yolk mixture into the mascarpone mixture thoroughly until fully combined.
  3. Prepare Espresso Dipping Mixture: In a shallow dish, combine the cooled brewed espresso and coffee liqueur (if using). Quickly dip each ladyfinger biscuit into this mixture for 1–2 seconds per side, ensuring they do not become soggy.
  4. Assemble the Tiramisu: Layer half of the dipped ladyfingers in the bottom of a 9×9-inch dish or a similarly sized container. Spread half of the mascarpone cream evenly over the ladyfingers. Repeat with another layer of dipped ladyfingers and top with the remaining mascarpone cream. Smooth the surface with a spatula.
  5. Chill and Serve: Refrigerate the assembled tiramisu for at least 6 hours or overnight to allow flavors to meld and the dessert to set. Just before serving, dust the top generously with unsweetened cocoa powder and garnish with dark chocolate shavings if desired.

Notes

  • Use freshly brewed espresso for the best and most authentic flavor.
  • Omit coffee liqueur for a non-alcoholic version that is equally delicious.
  • Tiramisu can be made up to 2 days in advance and stored covered in the refrigerator.

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