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Tiramisu

Classic Italian tiramisu with layers of espresso-soaked ladyfingers and a luscious mascarpone cream, dusted with cocoa powder. No baking required.

SnackItalianMedium

30 min

Prep

0 min

Cook

4 hr 30 min

Total

Servings

Medium

Difficulty

Instructions

Whisk egg yolks and sugar in a heatproof bowl set over a pot of simmering water for 5-8 minutes until thick, pale, and the sugar is dissolved. Remove from heat and let cool for 5 minutes.

Tip: The double boiler method gently cooks the yolks while keeping them safe. The mixture should reach 160F.

Fold the mascarpone into the cooled egg mixture until smooth. In a separate bowl, whip the heavy cream and vanilla to stiff peaks. Gently fold the whipped cream into the mascarpone mixture.

Mix espresso with coffee liqueur if using. Quickly dip each ladyfinger in the espresso (1-2 seconds per side, no more). Arrange a single layer in a 9x13 dish. Spread half the cream on top. Repeat with a second layer.

Cover and refrigerate for at least 4 hours, ideally overnight. Dust generously with cocoa powder just before serving.

Nutrition per Serving

340kcal

Calories

Protein

30g

Carbs

22g

Fat

Fiber

Watch It Being Made

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Tiramisu

Ingredients

Instructions

Nutrition per Serving

Watch It Being Made

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