Ingredients
For the Cream Layer
- 4 large eggs, separated
- 3/4 cup granulated sugar
- 16 ounces mascarpone cheese, cold
- 1 teaspoon vanilla extract (optional but recommended)
For the Coffee Soak
- 1 1/2 cups strong brewed espresso or very strong coffee, cooled
- 2 tablespoons dark rum, Marsala wine, or coffee liqueur (optional)
For Assembly
- 7 ounces ladyfinger biscuits (savoiardi), about 24 to 28 pieces
- Unsweetened cocoa powder, for dusting
Equipment Needed
- Mixing bowls (at least two large ones)
- Electric mixer or whisk
- Shallow dish for coffee
- Rubber spatula
- 8×8-inch or similar baking dish
- Fine mesh sieve for cocoa powder
Step-by-Step Instructions
Step 1: Prepare the Coffee
Brew the coffee or espresso strong. Weak coffee will disappear in the finished dessert.
Pour it into a shallow dish and allow it to cool completely. Warm coffee will cause the ladyfingers to absorb too much liquid and collapse.
Once cooled, stir in the alcohol if using. Set aside.
Step 2: Separate the Eggs Carefully
Separate the egg yolks and egg whites into two clean bowls.
Ensure no yolk gets into the whites. Even a small amount of fat can prevent proper whipping.
Set the egg whites aside for now.
Step 3: Whip the Egg Yolks and Sugar
Add the sugar to the bowl with the egg yolks.
Using an electric mixer or a strong whisk, beat the yolks and sugar together for 3 to 5 minutes.
The mixture should become pale, thick, and glossy. When lifted, the batter should fall in ribbons and briefly hold its shape on the surface.
This step creates structure and sweetness while dissolving the sugar fully.
Step 4: Add the Mascarpone
Add the cold mascarpone cheese to the yolk mixture.
Mix gently on low speed or fold by hand until just combined. Overmixing can cause the mascarpone to break and become grainy.
Add vanilla extract if using.
The mixture should be smooth, thick, and creamy.
Step 5: Whip the Egg Whites
In a clean bowl, whip the egg whites until stiff peaks form.
Stiff peaks mean the whites hold their shape firmly when the whisk is lifted but still look glossy, not dry.
This whipped egg white is what gives tiramisu its signature lightness.
Step 6: Fold the Mixtures Together
Add about one-third of the whipped egg whites into the mascarpone mixture.
Fold gently using a spatula to lighten the base.
Once incorporated, add the remaining egg whites and fold carefully until no white streaks remain.
Use slow, deliberate motions to avoid deflating the mixture.
Step 7: Assemble the First Layer
Quickly dip each ladyfinger into the cooled coffee.
Dip for no more than 1 second per side. The biscuit should absorb some liquid but remain firm.
Arrange a single layer of soaked ladyfingers tightly in the bottom of your dish.
Step 8: Add the Cream Layer
Spread half of the mascarpone mixture evenly over the ladyfingers.
Use a spatula to gently smooth the surface without pressing down.
Step 9: Repeat the Layers
Create a second layer of coffee-dipped ladyfingers, arranged tightly.
Spread the remaining mascarpone cream evenly over the top.
Smooth gently to create a flat surface.
Step 10: Chill the Tiramisu
Cover the dish tightly with plastic wrap.
Refrigerate for at least 6 hours, preferably overnight.
This resting time allows the flavors to meld and the dessert to fully set.
Step 11: Finish with Cocoa Powder
Just before serving, dust the top generously with unsweetened cocoa powder using a fine mesh sieve.
Do not dust too early, as moisture can darken the cocoa unevenly.
Serving Suggestions
Slice using a sharp knife wiped clean between cuts.
Serve chilled.
Tiramisu pairs well with:
- Espresso or strong coffee
- A small glass of dessert wine
- Fresh berries on the side
