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Perfect Classic Tiramisu Recipe with Easy Espresso-Soaked Ladyfingers

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A simple and authentic tiramisu recipe featuring espresso-soaked ladyfingers and a creamy mascarpone mixture, perfect for an impressive yet easy dessert.

Ingredients

Scale
  • 1 ½ cups (360 ml) freshly brewed and cooled strong espresso
  • 24 ladyfingers (Savoiardi), crisp and firm
  • 16 ounces (450 g) mascarpone cheese, room temperature
  • 4 large egg yolks, room temperature
  • ¾ cup (150 g) granulated sugar
  • 1 cup (240 ml) cold heavy cream
  • 1 teaspoon vanilla extract
  • Unsweetened cocoa powder, for dusting
  • Dark chocolate shavings (optional), for garnish

Instructions

  1. Brew 1 ½ cups (360 ml) of strong espresso and let it cool completely. Optionally add 1 tablespoon coffee liqueur.
  2. Whisk 4 large egg yolks and ¾ cup (150 g) sugar in a medium bowl until thick, pale, and ribbons form, about 5 minutes.
  3. Gently fold 16 ounces (450 g) room temperature mascarpone into the egg yolk mixture until smooth and creamy, about 3 minutes.
  4. In a separate large bowl, whip 1 cup (240 ml) cold heavy cream with 1 teaspoon vanilla extract until soft peaks form, about 3–4 minutes.
  5. Fold the whipped cream gently into the mascarpone mixture in three parts, about 2 minutes.
  6. Quickly dip each ladyfinger into the cooled espresso for 1–2 seconds per side to avoid sogginess.
  7. Arrange a layer of soaked ladyfingers evenly in a 9×13-inch (23×33 cm) dish. Spread half of the mascarpone cream over them.
  8. Repeat with another layer of dipped ladyfingers and the remaining mascarpone cream. Smooth the top with a spatula.
  9. Cover the dish with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  10. Before serving, dust the top generously with unsweetened cocoa powder and optionally sprinkle with dark chocolate shavings.

Notes

Do not over-soak ladyfingers to avoid sogginess; dip for only 1-2 seconds per side. Use room temperature mascarpone for smooth mixing. Whip egg yolks and sugar thoroughly for lightness. Fold mascarpone and whipped cream gently to preserve airiness. Chill tiramisu for at least 4 hours or overnight for best flavor and texture. Optionally cook egg yolks over double boiler for safety. Variations include gluten-free ladyfingers, dairy-free cream substitutes, and adding fresh fruit or chocolate layers.

Nutrition

Keywords: tiramisu, classic tiramisu, espresso tiramisu, mascarpone dessert, Italian dessert, easy tiramisu, ladyfingers, coffee dessert

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