The Best Tiramisu Recipe

I discovered a tiramisu that merges smooth mascarpone and luscious egg yolks with robust espresso. Layered with delicate ladyfingers, this dessert with ladyfingers captures a blend of rich and balanced flavors, sparking my curiosity with every bite. It embodies indulgence and sophistication in each unforgettable spoonful, truly a divine treat.

I love experimenting with flavors and this tiramisu recipe is one of my all time favorites. I start by whisking together 6 large egg yolks and 3/4 cup granulated sugar until the mixture becomes light and fluffy.

Then I slowly mix in 1 lb of mascarpone cheese to create a rich, velvety base. To make it even more amazing, I whip up 1 1/4 cups heavy cream and fold it in gently.

The magic really happens when I dip each ladyfinger into 1 1/2 cups of strong brewed espresso coffee, with a splash of 1/4 cup coffee liqueur for that extra indulgence, letting them soak up all those bold flavors. Just a pinch of salt is added to balance the sweetness, and a dusting of cocoa powder on top brings everything together.

It’s a modern twist on a classic dessert that never fails to surprise me with its deep and fun flavors. Enjoy it with coffee, tea or even a tall glass of milk for a delightful treat.

Why I Like this Recipe

I really love how the creamy mascarpone and whipped cream mix together to make a dessert that’s smooth and light. The way the ladyfingers soak up the espresso (and coffee liqueur if I use it) gives it a nice kick without turning mushy which is exactly how I like it. I also enjoy how simple it is to put together even though it tastes fancy—having to wait a few hours in the fridge makes it perfect for planning ahead for special treats. And honestly, the dusting of cocoa powder on top makes it feel classic and reminds me of those cozy afternoons at my favorite coffee shop.

Ingredients

• Egg yolks add rich protein and act as a good thickener for the creamy dessert.
• Granulated sugar sweetens the tiramisu, balancing the bitter coffee and adding smooth flavor.
• Mascarpone cheese gives a silky, tangy base, contributing fat, moisture and bold taste.
• Heavy cream adds extra richness and a velvety texture to every luscious bite.
• Espresso coffee brings a strong, bitter kick that awakens the dessert deep flavor.
• Coffee liqueur adds a moist, rich dimension and extra aromatic coffee notes, its optional.
• Ladyfingers absorb coffee and cream, offering a light, spongy texture to balance the dish.
• Cocoa powder dusting gives a final bitter sweet accent, enhancing the overall flavor profile.

Ingredient Quantities

• 6 large egg yolks
• 3/4 cup granulated sugar
• 1 lb (16 oz) mascarpone cheese
• 1 1/4 cups heavy cream
• 1 1/2 cups strong brewed espresso coffee, cooled
• 1/4 cup coffee liqueur (optional)
• 1 package ladyfingers (about 24 pieces)
• A pinch of salt
• Cocoa powder for dusting

How to Make this

1. In a large bowl, whisk together the 6 large egg yolks, 3/4 cup granulated sugar and a pinch of salt until the mixture gets pale and creamy.

2. Add the 1 lb of mascarpone cheese into the egg yolk mixture and mix until smooth, making sure everything is well-blended.

3. In a separate bowl, whip the 1 1/4 cups heavy cream until it forms soft peaks.

4. Gently fold the whipped cream into the mascarpone mixture in small batches to keep it light and airy.

5. In another bowl, mix 1 1/2 cups of strong brewed espresso coffee (that has been cooled) with 1/4 cup coffee liqueur if you choose to use it.

6. Quickly dip each ladyfinger (about 24 pieces) into the coffee mixture, making sure they soak just enough to absorb the flavor without getting too soggy.

7. Arrange a single layer of dipped ladyfingers on the bottom of your serving dish.

8. Spread half of the mascarpone and cream mixture over the layer of ladyfingers evenly.

9. Repeat by adding another layer of dipped ladyfingers and top them off with the remaining mascarpone mixture.

10. Dust the top generously with cocoa powder. Refrigerate the tiramisu for at least 4 hours before serving so the flavors can meld together. Enjoy your dessert with a cup of coffee, tea or a tall glass of milk!

Equipment Needed

1. A large mixing bowl for whisking the egg yolks, sugar and salt
2. A whisk
3. Another mixing bowl for whipping the heavy cream
4. An electric hand mixer or stand mixer to help whip the cream (optional but useful)
5. A shallow bowl for mixing the cooled espresso coffee and coffee liqueur
6. A rubber spatula for gently folding the whipped cream into the mascarpone mixture
7. A serving dish to assemble the layered tiramisu
8. Measuring cups and spoons to accurately measure ingredients
9. A fine sieve or small strainer for dusting the cocoa powder on top

FAQ

The Best Tiramisu Recipe Substitutions and Variations

• Instead of mascarpone cheese you can mix full-fat cream cheese and heavy cream with a little lemon juice to mimic mascarpone’s texture and tang.
• If you don’t have heavy cream, try using coconut cream (it whips up nicely and gives a subtle hint of coconut flavor).
• You can use super strong brewed coffee instead of espresso if you’re looking to skip the extra caffeine kick.
• For coffee liqueur, a shot of rum or a splash of coffee extract can work just as well for that deep flavor.
• If ladyfingers are hard to find, sponge cake or even pound cake slices can work in a pinch.

Pro Tips

1. When you dip the ladyfingers in the coffee, really only dip them for a quick second so they don’t get too soggy, cause over soaking will make your tiramisu mushy.
2. Make sure your mascarpone and heavy cream are at room temperature before you mix them together, it helps them blend better and gives a nicer texture.
3. Whipping the cream to soft peaks is kinda important, so take your time and don’t over whip it, cause if you do it might turn butter-like and then your dessert won’t be as light.
4. Letting the tiramisu chill for at least 4 hours is a must, but if you can leave it overnight it really brings all the flavors together way better.