Classic Italian Tiramisù – Coffee-Soaked Ladyfingers with Mascarpone Cream

About This Recipe

Tiramisù — 'pick me up' in Italian — is one of the world's most beloved desserts: layers of espresso-soaked ladyfinger biscuits alternating with a rich mascarpone cream made from eggs, sugar and coffee liqueur, finished with a thick blanket of bitter cocoa powder. The interplay of bitter coffee and cocoa against the sweet, airy cream is what makes it endlessly satisfying and never cloying. The classic recipe uses raw egg yolks and whites — the yolks beaten with sugar until pale and thick, folded into whipped mascarpone, and lightened with stiff egg whites. The key technique is the egg white folding: it must be done gently to preserve all the air that has been whipped in, creating the characteristic light, mousse-like texture rather than a dense, heavy cream. The ladyfingers should be dunked briefly in coffee — a quick dip, not a long soak — to absorb flavour without becoming completely waterlogged. Tiramisù must be made at least four hours ahead (overnight is better) to allow the cream to set and the flavours to meld. It is one of the most make-ahead-friendly desserts, which makes it perfect for dinner parties.

Ingredients

Serves 8

• 6eggs(separated)
• 150 gcaster sugar
• 500 gmascarpone
• 200 mlstrong espresso(cooled)
• 4 tbspMarsala wine or coffee liqueur
• 300 gsavoiardi (ladyfinger) biscuits
• 3 tbspgood-quality cocoa powder(for dusting)

Instructions

1. 1

   Beat egg yolks and sugar

   Whisk yolks and sugar vigorously until pale, thick and tripled in volume — at least 5 minutes by hand or 3 with an electric mixer. The mixture should fall in thick ribbons.

2. 2

   Fold in mascarpone

   Add mascarpone to the yolk mixture. Fold gently until smooth and combined.

   Folding rather than beating preserves the airiness of the yolk mixture.

3. 3

   Whip and fold egg whites

   Whip egg whites to stiff peaks. Fold into mascarpone mixture in three batches, using a large metal spoon. Stop as soon as no white streaks remain.

4. 4

   Dip the biscuits

   Mix espresso with Marsala. Dip each ladyfinger briefly — 1–2 seconds per side. They should be moist but not falling apart.

   Quick dipping is the key. Soggy biscuits make the tiramisù collapse.

5. 5

   Layer and set

   Arrange a layer of dipped biscuits in a dish. Spread half the cream. Add another biscuit layer, then remaining cream. Smooth the top. Refrigerate minimum 4 hours, overnight is best.

6. 6

   Dust and serve

   Dust generously with cocoa powder just before serving.

Variations

• •

  Berry tiramisù: replace coffee with raspberry coulis, omit cocoa, add fresh berries between layers.

• •

  Limoncello tiramisù: use limoncello instead of coffee and Marsala for a bright citrus version.

Storage

Keeps 3 days in the fridge, covered. Do not freeze.

Frequently Asked Questions