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To make classic Italian tiramisu, gather these items: - 2 cups strong brewed coffee, cooled - 3 large egg yolks - 1/2 cup granulated sugar - 8 oz mascarpone cheese - 1 cup heavy cream - 1 teaspoon vanilla extract - 30 ladyfinger cookies - Unsweetened cocoa powder, for dusting - Dark chocolate shavings, for garnish (optional) The key to a great tiramisu lies in the quality of your ingredients. Choose strong brewed coffee for a rich flavor. I recommend using espresso for the best taste. The coffee should be cooled before use. Mascarpone cheese is another star ingredient. It adds creaminess and a slight tang. Look for fresh mascarpone from a trusted source. Heavy cream should be cold and fresh. It whips up better when cold, giving you that light, airy texture. Vanilla extract adds warmth, so use pure extract for the best taste. If you have allergies, some substitutions can help. For a dairy-free version, try coconut cream instead of heavy cream and mascarpone. You can also use gluten-free ladyfingers made from almond flour or another gluten-free blend. If you're avoiding eggs, there are egg-free mascarpone recipes available online. Adjust the sugar level based on your taste or use a sweetener of your choice. Always make sure to check labels for allergens. {{ingredient_image_1}} Start by brewing 2 cups of strong coffee. Let it cool completely. You can add sugar if you want. In a large bowl, whisk 3 egg yolks with 1/2 cup of sugar. Whisk until it gets pale and creamy, about 3 to 4 minutes. Then, add 8 ounces of mascarpone cheese and gently fold it in. Mix until it is smooth and well-combined. In another bowl, beat 1 cup of heavy cream with 1 teaspoon of vanilla. Whip it until you see stiff peaks. Now, carefully fold this whipped cream into your mascarpone mix. Whisking is key to making your dessert light and airy. Use a large bowl, and make sure your whisk is clean. When folding, use a spatula. Start from the bottom and lift the mixture gently. This keeps the air in and helps your tiramisu stay fluffy. Be slow and steady; you do not want to lose the air you just created. Take each ladyfinger and dip it quickly into the cooled coffee. Do not soak them too long; they should be moist but not soggy. In a 9x9 inch baking dish, lay down the soaked ladyfingers to cover the bottom. Spread half of your mascarpone mixture over them. Smooth it out evenly. Place another layer of dipped ladyfingers on top. Then, add the rest of the mascarpone mixture on this layer. Spread it out evenly again. Cover the dish with plastic wrap and refrigerate for at least 4 hours. For best results, let it chill overnight. Before serving, dust the top with cocoa powder and add dark chocolate shavings if you like. To get the best coffee soak, brew strong coffee. Use two cups for this. Let it cool completely before dipping the ladyfingers. If you want, add a bit of sugar while it’s warm. Dip each ladyfinger quickly, no more than a second. You want them moist but not soggy. If they soak too long, they will fall apart. This quick dip gives the right balance of coffee flavor and texture. To make fluffy whipped cream, start with cold heavy cream. Place it in a large bowl. Use a mixer on medium speed to beat the cream. Add the vanilla extract as you beat. Watch for stiff peaks to form. This means the cream is ready. Be gentle when folding it into the mascarpone mixture. Use a spatula and fold slowly. This keeps the air in the cream for that light and fluffy texture we love. When it comes to garnishing, cocoa powder is a must. Dust it generously on top just before serving. This adds a rich flavor and a beautiful look. If you like, add dark chocolate shavings for extra flair. These can make your tiramisu even prettier. Serve it chilled from the fridge for the best taste. Use a sharp knife to cut clean slices. This keeps the layers intact and makes for a nice presentation. Enjoy every bite of your delightful dessert! Pro Tips Use Fresh Coffee: Always brew your coffee fresh for the best flavor. The taste of the coffee significantly impacts the final dish. Quality Mascarpone: Opt for high-quality mascarpone cheese for a creamier texture and richer flavor in your tiramisu. Soak, Don’t Sog: Dip the ladyfingers quickly in coffee to avoid them becoming overly soggy, which can ruin the dessert's structure. Chill Overnight: For the best flavor and texture, refrigerate your tiramisu overnight. This allows the flavors to meld beautifully. {{image_2}} Tiramisu has a classic style. The base uses coffee, egg yolks, and mascarpone. I love sticking to the original for its rich flavors. But there are modern twists too. Some chefs add fruit or different creams. These changes can refresh the dish and surprise your taste buds. You can even mix in flavors like caramel or hazelnut. Each twist gives a new life to a beloved dessert. Flavor is key in tiramisu. The classic is coffee-flavored, but you can explore other options. Chocolate tiramisu is a favorite. You can mix cocoa into the mascarpone for a rich taste. Fruit-infused versions use berries or citrus. Imagine a strawberry tiramisu! You can layer fresh fruit and cream. Each variation offers a fun take on the classic, making it a dessert for everyone. Dietary needs can shape how we make tiramisu. For a vegan option, swap eggs and cream with coconut milk. Use vegan ladyfingers or a sponge cake. Gluten-free diets can enjoy tiramisu too. Use gluten-free ladyfingers or even almond flour cake. These adaptations keep the spirit of tiramisu alive while being mindful of health needs. Everyone should enjoy this dessert! To store leftover tiramisu, place it in an airtight container. Cover the dish tightly with plastic wrap if you do not have a container. This keeps the dessert fresh and moist. Avoid leaving it open, as it can dry out quickly. Leftover tiramisu stays good in the fridge for about 3 to 4 days. Make sure to check for any signs of spoilage before serving. If it smells off or changes color, it’s best to toss it. For the best taste, eat it within the first couple of days. You can freeze tiramisu for longer storage. Cut it into portions and wrap each piece tightly in plastic wrap. Place the wrapped pieces in a freezer-safe container. Tiramisu can last up to 2 months in the freezer. When ready to eat, let it thaw in the fridge overnight. Enjoy your delicious treat later! Yes, you can use instant coffee! Just mix it with hot water. This gives a good coffee flavor. However, using brewed coffee adds a richer taste. Instant coffee works in a pinch, but I prefer brewed coffee for depth. Traditional tiramisu uses raw eggs, while no-bake versions do not. The classic recipe has a rich, creamy texture from egg yolks. No-bake recipes often use whipped cream or pudding instead. Both are tasty, but the classic is more authentic and creamy. Tiramisu should not sit out for more than two hours. It has dairy products that can spoil. If the room is warm, keep it cool. Always refrigerate leftovers to keep it safe and tasty. This blog post shared how to make delicious tiramisu. We covered key ingredients and their quality. You learned about substitutions for common allergies too. I provided step-by-step instructions for great prep methods. Tips for whisking and layering helped you perfect your dish. The variations section opened up new flavor ideas. Finally, I explained how to store leftovers and answered common questions. Now, you have the tools to create this classic dessert. Enjoy experimenting with flavors and techniques!

Classic Italian Tiramisu

A classic Italian dessert made with layers of coffee-soaked ladyfingers and a rich mascarpone cream.
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 4 hours 20 minutes
Course Dessert
Cuisine Italian
Servings 8
Calories 350 kcal

Ingredients
  

  • 2 cups strong brewed coffee, cooled
  • 3 large egg yolks
  • 1/2 cup granulated sugar
  • 8 oz mascarpone cheese
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract
  • 30 pieces ladyfinger cookies
  • to taste unsweetened cocoa powder, for dusting
  • to taste dark chocolate shavings, for garnish (optional)

Instructions
 

  • Begin by brewing a pot of strong coffee and allowing it to cool completely. You can add a little sugar to the coffee while it's still warm if you like.
  • In a large mixing bowl, whisk together the egg yolks and granulated sugar until pale and creamy, about 3-4 minutes.
  • Add the mascarpone cheese to the egg mixture and gently fold until well combined and smooth.
  • In another bowl, beat the heavy cream and vanilla extract until stiff peaks form. Carefully fold the whipped cream into the mascarpone mixture until fully incorporated.
  • Dip each ladyfinger briefly into the cooled coffee, ensuring they soak but do not become overly soggy.
  • In a 9x9 inch baking dish, create a layer of the soaked ladyfingers across the bottom.
  • Spread half of the mascarpone mixture over the ladyfingers, smoothing it out evenly.
  • Add another layer of dipped ladyfingers on top, followed by the remaining mascarpone mixture, spreading it evenly over the second layer.
  • Cover the dish with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the dessert to firm up.
  • When ready to serve, dust the top generously with cocoa powder and add dark chocolate shavings for garnish if desired.

Notes

For best results, refrigerate overnight.
Keyword dessert, Italian, tiramisu