Prep Time: 30 minutes | Cook Time: 0 minutes | Total Time: 30 minutes plus 4 hours chilling
Servings: 8 servings | Difficulty: Easy | Cuisine: Italian
Ingredients
- 6 egg yolks
- 3/4 cup granulated sugar
- 1 1/3 cups heavy cream
- 1 lb mascarpone cheese, room temperature
- 2 cups strong espresso or strong coffee, cooled
- 3 tbsp coffee liqueur or rum (optional)
- 40 ladyfinger cookies (savoiardi)
- 2 tbsp cocoa powder for dusting
- Dark chocolate shavings (optional)
Instructions
- Whisk egg yolks and sugar together over a double boiler until pale and thick, about 8-10 minutes. Cool completely.
- In a separate bowl, whip heavy cream to stiff peaks.
- Fold the cooled egg mixture into mascarpone cheese until smooth.
- Gently fold in the whipped cream until fully incorporated.
- Combine cooled espresso with coffee liqueur or rum in a shallow dish.
- Quickly dip each ladyfinger into the coffee mixture for 1-2 seconds and layer in a 9×13 inch dish.
- Spread half of the mascarpone cream over the ladyfinger layer.
- Repeat with another layer of dipped ladyfingers and remaining mascarpone cream.
- Cover and refrigerate for at least 4 hours or overnight.
- Dust generously with cocoa powder before serving.
Tips & Notes
- Use pasteurized eggs or heat eggs to 160°F to ensure food safety
- Don’t over-soak the ladyfingers or they’ll become mushy
- Make tiramisu a day ahead for best flavor development
- Use quality mascarpone cheese at room temperature for smoothness
- Store covered in the refrigerator for up to 3 days
Nutrition Notes
Rich in protein from eggs and mascarpone; contains caffeine from espresso. High in calories and fat; best enjoyed in small portions.