Tiramisu
A classic Italian dessert featuring layers of espresso-soaked ladyfingers and rich mascarpone cream, dusted with cocoa powder. Smooth, creamy, and indulgent, tiramisu is perfect for special occasions or as a luxurious treat after dinner.
Print Recipe
Equipment
- Large mixing bowl
- Electric mixer or whisk
- Shallow dish for espresso
- 9x9-inch baking dish or similar
- Spatula
- Measuring cups and spoons
- Sifter or fine mesh for cocoa powder
Ingredients
- For the Cream Filling:
- 1 cup 8 oz mascarpone cheese, softened
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- For the Espresso Mixture:
- 1 1/2 cups strong brewed espresso or coffee cooled
- 2 tbsp coffee liqueur optional
- For the Assembly:
- 24 –28 ladyfinger cookies savoiardi
- Unsweetened cocoa powder for dusting
- Dark chocolate shavings optional
Instructions
- Prepare Espresso Mixture:
- In a shallow dish, combine cooled espresso with coffee liqueur, if using. Set aside.
- Make Cream Filling:
- In a large bowl, whip heavy cream, sugar, and vanilla until stiff peaks form. Gently fold in mascarpone cheese until smooth and creamy.
- Dip Ladyfingers:
- Quickly dip each ladyfinger into the espresso mixture (do not soak; just a quick dip to avoid soggy cookies).
- Assemble Tiramisu:
- Arrange a layer of soaked ladyfingers in the bottom of a 9x9-inch dish. Spread half of the mascarpone cream over the layer. Repeat with another layer of soaked ladyfingers and the remaining mascarpone cream. Smooth the top.
- Chill:
- Cover and refrigerate for at least 4 hours, or overnight, to allow flavors to meld and the dessert to set.
- Serve:
- Dust with unsweetened cocoa powder and garnish with dark chocolate shavings, if desired. Slice and serve chilled.
Servings: 8 servings