Tulo

Tiramisu Recipe

Classic Italian tiramisu with espresso-soaked ladyfingers layered under a whipped mascarpone cream, dusted with cocoa.
Photo by Change C.C on Pexels

A cooked egg yolk base (zabaglione-style) whips into a stable, airy custard that folds into the mascarpone without deflating, and a quick dip, not a soak, keeps the ladyfingers from turning to mush under the weight of the cream.

Prep
40 min
Cook
10 min
Total
300 min
Servings
9

Ingredients

Servings9
  • 6 large egg yolks
  • 3/4 cup granulated sugar
  • 16 oz mascarpone cheese, room temperature
  • 1 cup heavy cream, cold
  • 1 1/2 cups strong brewed espresso, cooled
  • 2 tbsp coffee liqueur (optional)
  • 24 count ladyfingers (savoiardi)
  • 2 tbsp unsweetened cocoa powder, for dusting

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Instructions

  1. 1Combine the egg yolks and sugar in a heatproof bowl and whisk over a pot of gently simmering water (not touching the water) for 5-7 minutes, until pale, thickened, and doubled in volume.
  2. 2Remove from heat and let cool to room temperature, whisking occasionally.
  3. 3Whisk the mascarpone into the cooled egg mixture until smooth.
  4. 4In a separate bowl, whip the cold heavy cream to soft peaks.
  5. 5Gently fold the whipped cream into the mascarpone mixture in two additions, keeping it as airy as possible.
  6. 6Combine the cooled espresso with the coffee liqueur, if using, in a shallow dish.
  7. 7Quickly dip each ladyfinger into the espresso mixture, a second or two per side, and arrange in a single layer in a 9x9 inch dish.
  8. 8Spread half the mascarpone cream evenly over the ladyfingers.
  9. 9Repeat with a second layer of dipped ladyfingers and the remaining cream, smoothing the top.
  10. 10Cover and refrigerate for at least 4 hours, ideally overnight, before dusting generously with cocoa powder and serving.

Tips & variations

  • For a version without cooked egg, some recipes whip raw yolks with sugar alone, if you prefer to avoid this, the cooked zabaglione method here is the safer route.
  • A splash of coffee liqueur like Kahlúa or Marsala wine deepens the flavor, but it's entirely optional and easy to leave out for a kid-friendly version.
  • Individual tiramisu cups (built in small glasses or jars) make an easy make-ahead, portioned dessert for entertaining.

Storage & reheating

Refrigerate, covered, up to 3 days, tiramisu is a make-ahead dessert by nature and only improves after a day. Not suitable for freezing, as the texture of the cream and ladyfingers suffers on thawing.

Nutrition

A rich, egg-and-mascarpone based dessert, calorie-dense from the cream and sugar, best served in modest portions.

Tips from the Tulo kitchen

  • Let the mascarpone come fully to room temperature before mixing, cold mascarpone straight from the fridge is much harder to smooth out without turning lumpy.
  • Overnight in the fridge makes a real difference, the layers firm up and the flavors meld far more than they do after just the minimum 4 hours.

FAQ

Is tiramisu safe to eat with raw eggs?

This recipe cooks the egg yolks gently over simmering water to a safe temperature before combining with the mascarpone, which addresses the raw-egg concern some traditional recipes carry.

Can I make tiramisu without coffee liqueur?

Yes, it's entirely optional. The espresso alone provides the signature coffee flavor; the liqueur just adds an extra layer of depth for those who want it.

How far in advance can I make tiramisu?

Tiramisu can be made up to 2 days ahead and actually benefits from resting overnight, which lets the flavors meld and the layers set more firmly.

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