Classic Homemade Tiramisu
This beloved Italian dessert is a true crowd-pleaser: coffee-soaked ladyfingers layered with a velvety mascarpone cream and finished with a dusting of bitter cocoa. No baking required — just 30 minutes of prep and a few hours of patience in the fridge.
🛒 Ingredients
10 servings
- 1 package of ladyfingers (savoiardi)
- 500 g mascarpone cheese (or substitute with 500 g cream cheese)
- 250 ml heavy whipping cream, cold
- 3 egg yolks
- 150 g (¾ cup) granulated sugar
- 1 shot of cognac or marsala wine (optional)
- 2 cups strong brewed coffee, cooled
- unsweetened cocoa powder, for dusting
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Directions
- 1
Whip the heavy cream to stiff peaks and refrigerate until needed.
- 2
In a large bowl, beat the egg yolks with the sugar and cognac for about 3 minutes until pale and fluffy.
- 3
Add the mascarpone to the egg mixture and stir until completely smooth and creamy.
- 4
Gently fold the whipped cream into the mascarpone mixture, taking care not to deflate it.
- 5
Quickly dip the ladyfingers one by one into the cooled coffee and arrange them in a single layer in a rectangular dish.
- 6
Spread half of the mascarpone cream evenly over the ladyfingers.
- 7
Add a second layer of coffee-dipped ladyfingers, then top with the remaining cream.
- 8
Sift a generous layer of unsweetened cocoa powder over the top.
- 9
Cover with cling film and refrigerate for at least 3 hours — overnight is even better — before serving.
💡 Chef's Tip
For the best flavour and texture, make your tiramisu the day before serving. Add the cocoa dusting just before serving to keep it dry and velvety.
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