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Best Classic Italian Tiramisu Recipe

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This Classic Italian Tiramisu Recipe offers a rich, creamy, and airy dessert featuring layers of coffee-soaked ladyfingers alternated with a luscious mascarpone cream. Choose the traditional method using heavy cream for a smooth texture or the lighter option incorporating whipped egg whites for an airy finish. Perfectly dusted with cocoa powder, this no-bake, chilled dessert is ideal for sophisticated gatherings or a delightful treat any time of year.

Ingredients

Mascarpone Cream (Option 1 – Heavy Cream):

  • 16 oz Mascarpone cheese (450g), cold from the fridge
  • 4 egg yolks
  • 2/3 cup granulated or caster sugar (133g)
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1 1/2 cup heavy cream, chilled (360g)

Mascarpone Cream (Option 2 – Egg Whites):

  • 16 oz Mascarpone cheese (450g), cold from the fridge
  • 4 egg yolks
  • 1/3 cup granulated or caster sugar (67g)
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 4 egg whites
  • 1/3 cup granulated or caster sugar (67g) for meringue

Additional Ingredients:

  • 30–36 ladyfingers
  • 1 1/2 cup strong black coffee, room temperature (360g)
  • 2 tbsp cocoa powder for dusting

Instructions

  1. Prepare Mascarpone Cheese: Whisk the mascarpone cheese on medium speed for 30-60 seconds until creamy. Scrape the bowl and set aside to keep smooth.
  2. Make Egg Yolk Mixture: In a heat-proof bowl, combine egg yolks and sugar (2/3 cup for heavy cream option, 1/3 cup for egg white option). Set up a double boiler by boiling 1-2 inches of water in a saucepan and reducing heat to low. Place the bowl over the saucepan making sure water doesn’t touch the bowl’s bottom. Whisk on medium-high speed for exactly 2 minutes until mixture is light and fluffy. Remove from heat immediately to prevent graininess.
  3. Combine Mascarpone and Egg Yolk Mixture: Pour the warm egg yolk and sugar mixture into the mascarpone cheese. Add salt and vanilla extract. Whisk on medium speed just until combined, scraping the bowl halfway. Avoid overmixing to maintain a smooth texture.
  4. Option 1 – Whip Heavy Cream: In a separate bowl, whip cold heavy cream to medium stiff peaks (holding shape but not overmixed). Gently fold the whipped cream into the mascarpone mixture in 2-3 additions using a rubber spatula carefully to keep the mixture airy and light.
  5. Option 2 – Whip Egg Whites for Meringue: In a clean bowl, whisk egg whites and remaining 1/3 cup sugar over the double boiler setup again. Whisk on medium-high speed for 5-8 minutes until temperature reaches 160°F, then remove from heat and continue whisking until shiny, stiff meringue forms. Fold the meringue gently into mascarpone mixture in 2-3 additions to preserve airiness.
  6. Prepare Coffee Soak: Pour room temperature strong black coffee into a wide bowl. Quickly dip each ladyfinger on each side into coffee, avoiding soaking them too long to keep them intact.
  7. Assemble Tiramisu in Dish: Arrange a layer of soaked ladyfingers evenly at the bottom of an 8×9.5-inch rectangular dish. Spread half of the mascarpone cream over the ladyfingers. Add another layer of dipped ladyfingers, then top with the remaining mascarpone cream.
  8. Chill: Cover the assembled tiramisu and refrigerate for at least 6 hours, preferably overnight, to allow flavors to meld and texture to set.
  9. Serve: Before serving, sift cocoa powder evenly over the top. Slice into portions and serve chilled for a classic Italian dessert experience.

Notes

  • Use the heavy cream option for a richer, creamier texture; the egg white option makes a lighter, airier tiramisu.
  • Do not overheat the egg yolk mixture on the double boiler to avoid a grainy texture.
  • Dip ladyfingers quickly to prevent sogginess; coffee should be at room temperature, not hot.
  • Ideal to refrigerate overnight for best flavor and texture development.
  • Use good-quality mascarpone cheese such as Galbani for authentic taste.

Find it online: https://bitezly.com/best-classic-italian-tiramisu-recipe/