Classic Italian Tiramisu
A traditional no-bake dessert made with espresso-soaked ladyfingers, creamy mascarpone filling, and a dusting of cocoa powder.
Ingredients (Serves 6–8)
3 large eggs (separated)
½ cup (100g) granulated sugar
1 cup (250g) mascarpone cheese (room temperature)
1 ½ cups (360 ml) strong espresso, cooled
2 tablespoons coffee liqueur (optional)
24–30 ladyfinger biscuits (Savoiardi)
Unsweetened cocoa powder (for dusting)
1 teaspoon vanilla extract (optional)
Pinch of salt
Instructions
Prepare the Coffee
Brew strong espresso and let it cool.
Mix in coffee liqueur if using.
Make the Cream
In a bowl, beat egg yolks with sugar until pale and creamy.
Add mascarpone and mix until smooth.
In a separate bowl, beat egg whites with a pinch of salt until stiff peaks form.
Gently fold egg whites into the mascarpone mixture.
Assemble
Quickly dip each ladyfinger into the espresso (1–2 seconds only).
Arrange a layer in a dish (about 8×8 inch).
Spread half of the mascarpone cream over the ladyfingers.
Repeat with another layer of dipped ladyfingers.
Spread remaining cream on top.
Chill
Cover and refrigerate for at least 4 hours (overnight is best).
Finish
Dust generously with cocoa powder before serving.
Tips
Do not soak the ladyfingers too long or they’ll become soggy.
For a safer version (no raw eggs), use pasteurized eggs.
Best served cold the next day for deeper flavor.
