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Classic Italian Tiramisu with Coffee, Mascarpone, and Irish Cream Recipe

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4.3 from 14 reviews

This classic Italian Tiramisu is a luscious no-bake dessert featuring layers of coffee-soaked ladyfingers and a rich mascarpone cream infused with Irish cream liqueur. Silky, creamy, and dusted with cocoa powder, it’s a decadent treat that’s perfect for special occasions and easy to prepare ahead of time.

Ingredients

For the Coffee Mixture

  • 2 cups water
  • 2 tbsp instant coffee
  • 2 tbsp Irish cream (optional)

For the Mascarpone Cream

  • 6 egg yolks
  • 1 1/2 cup sugar
  • 12 oz mascarpone cheese
  • 1 1/2 cup whipped cream

Other

  • 1 14-oz package Italian ladyfingers
  • Powdered cocoa for decoration

Instructions

  1. Prepare Coffee Mixture: Combine 2 cups hot water with 2 tbsp instant coffee, stirring until dissolved. Set aside to cool slightly. Add 2 tbsp Irish cream liqueur to the coffee mixture if desired for extra flavor.
  2. Prepare Egg and Sugar Mixture: Bring water to a boil in a double boiler or small saucepan and reduce heat to a simmer. In a heatproof glass bowl, whisk together 6 egg yolks and 1 1/2 cups sugar. Place the bowl over the simmering water, making sure the bottom doesn’t touch the water, and whip the mixture with an electric mixer continuously for 10 minutes until it thickens and is pale in color.
  3. Incorporate Mascarpone: Remove the egg yolk and sugar mixture from heat. Gradually spoon in 12 oz mascarpone cheese, mixing gently until the mixture is smooth and well combined. Allow the mixture to cool to room temperature.
  4. Whip Cream and Fold: In a separate bowl, whip 1 1/2 cups heavy cream until it holds stiff peaks. Gently fold half of the whipped cream into the cooled mascarpone mixture, followed by the remaining half, ensuring a light and airy cream.
  5. Assemble First Layer: Dip each ladyfinger quickly into the coffee mixture (do not soak). Arrange a single layer of dipped ladyfingers tightly in a 9 x 12-inch rectangular dish. Spread half of the mascarpone cream evenly over the ladyfingers using an offset spatula.
  6. Assemble Second Layer: Dip the remaining ladyfingers in the coffee mixture and arrange them over the mascarpone cream layer. Cover with one-third of the remaining mascarpone cream, spreading gently but it does not need to cover entirely.
  7. Pipe Mascarpone Cream and Cover: Transfer the remaining mascarpone cream to a piping bag fitted with a round tip and pipe dollops evenly over the tiramisu top. Dust generously with half of the powdered cocoa. Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow flavors to meld.
  8. Serve: Before serving, dust the tiramisu with the remaining cocoa powder for a beautiful finishing touch. Enjoy this classic creamy Italian dessert!

Notes

  • For the best texture, avoid soaking the ladyfingers for too long to prevent sogginess.
  • Irish cream liqueur is optional but adds a pleasant depth of flavor.
  • Use a good quality mascarpone cheese for a smooth, creamy texture.
  • Make sure the mascarpone mixture is cooled before folding in whipped cream to preserve its lightness.
  • Refrigerate at least 4 hours or overnight for optimal flavor and texture development.

Find it online: https://bitezly.com/classic-italian-tiramisu-with-coffee-mascarpone-and-irish-cream-recipe/