It’s a luscious no-bake dessert made with espresso-dipped ladyfingers layered between clouds of mascarpone cream, dusted generously with cocoa powder. Silky, slightly boozy, and perfectly balanced between bitter and sweet — it’s a classic for a reason.
🍮 Classic Tiramisu Recipe
Serves: 8–10
Prep Time: 30 minutes
Chill Time: 4–6 hours (or overnight)
No baking required!
Ingredients
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6 large egg yolks
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¾ cup granulated sugar
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1 cup mascarpone cheese (8 oz)
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1 ½ cups heavy cream (cold)
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2 cups strong brewed espresso (cooled)
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2–3 tbsp coffee liqueur (Kahlúa, Tia Maria, or Marsala wine — optional)
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About 24 ladyfinger cookies (savoiardi)
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Unsweetened cocoa powder (for dusting)
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Optional: dark chocolate shavings
👩🍳 Instructions
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Make the mascarpone cream:
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In a heatproof bowl, whisk together egg yolks and sugar.
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Set over a pot of simmering water (double boiler style) and whisk constantly for about 5–7 minutes, until pale and thick.
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Remove from heat and let cool slightly.
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Whisk in mascarpone cheese until smooth and creamy.
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Whip the cream:
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In a separate bowl, whip heavy cream to stiff peaks.
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Gently fold the whipped cream into the mascarpone mixture until fully combined and fluffy.
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Prepare the coffee soak:
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Combine cooled espresso with liqueur (if using) in a shallow dish.
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Assemble the layers:
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Quickly dip each ladyfinger (1–2 seconds) in the coffee — don’t let them get soggy.
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Arrange a layer of soaked ladyfingers in the bottom of a 9×13-inch dish (or trifle bowl).
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Spread half the mascarpone mixture over the top.
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Add another layer of coffee-soaked ladyfingers and top with the remaining mascarpone cream.
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Chill:
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Cover and refrigerate at least 4–6 hours (overnight is best) for the flavors to meld.
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Finish & serve:
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Dust generously with cocoa powder before serving.
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Optional: top with chocolate curls or grated dark chocolate for an extra touch.
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☕ Tips
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Use espresso or very strong coffee — it’s key to the flavor.
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Authentic tiramisu doesn’t usually include whipped cream, but it gives a lighter, modern texture.
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For a non-alcoholic version, skip the liqueur and add a splash of vanilla extract to the coffee instead.
Would you like me to generate an image of tiramisu — like a side view showing the layers of mascarpone and coffee-soaked ladyfingers dusted with cocoa?
