Classic Tiramisu

Name: Classic Tiramisu
Prep time: 6 h
Total time: 360 min
Yield: 8
Ingredients: For the cream layer:; 4 large egg yolks; ½ cup granulated sugar; 8 oz mascarpone cheese (softened); 1 cup heavy cream (cold); For the layers:; 1 ½ cups strong espresso or coffee (cooled); 2–3 tbsp sugar; 1 tsp vanilla extract; 1 (7–8 oz) package ladyfingers; Unsweetened cocoa powder (for dusting)

by Sarah’s Kitchen

8 Servings

6 hr

Tiramisu is a popular, classic Italian dessert known for its elegant layers, rich flavor, and irresistibly creamy texture. Traditionally made with espresso-soaked ladyfingers and a velvety mascarpone cream, tiramisu strikes the perfect balance between lightness and indulgence. Each bite delivers a mix of subtle sweetness, slight bitterness from the coffee, and a hint of cocoa. What makes tiramisu so beloved is its simplicity: no baking is required, and the ingredients come together to form a dessert that tastes both luxurious and homemade. Although the original Italian method uses raw egg yolks, many modern versions, including this recipe, use a safe technique where the eggs are gently heated to eliminate any risk while keeping the authentic flavor and texture. Tiramisu is perfect for celebrations, holidays, or whenever you want to serve a dessert that feels special without being overly complicated. Once chilled, it sets into soft, dreamy layers that melt in your mouth.

Classic Tiramisu

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Recipe details

Yield 8 Servings
Time spent: Prep time: 6 Hours Cook time: 0 Minutes Total time: 6 hr

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Instructions

1. Cook the eggs for safety
Add the egg yolks and sugar to a heatproof bowl.
Place the bowl over a pot of simmering water (double boiler).
Whisk continuously for 5–7 minutes until the mixture thickens and reaches at least 160°F.
Remove from heat and let cool slightly.
2. Make the mascarpone cream
Whisk the mascarpone into the cooled yolk mixture until smooth.
In a separate bowl, whip the heavy cream to stiff peaks.
Gently fold the whipped cream into the mascarpone mixture.
3. Assemble
Combine the cooled coffee and vanilla in a shallow dish.
Quickly dip each ladyfinger (1 second per side—don’t soak).
Place a full layer of dipped ladyfingers in the bottom of an 8×8 dish.
Spread half of the mascarpone cream on top.
Add another layer of dipped ladyfingers.
Spread the remaining cream over the top.
4. Chill & Finish
Cover and refrigerate for at least 6 hours (overnight is best).
Dust generously with cocoa powder before serving.

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