The Best Tiramisu Recipe
The Best Tiramisu Recipe is a classic Italian dessert made with layers of espresso-soaked ladyfingers, rich mascarpone cream, and a dusting of cocoa powder. This foolproof, restaurant-quality tiramisu is creamy, perfectly balanced, and ideal for make-ahead entertaining.
Ingredients
For the Coffee Soak
- 2 cups strong espresso or very strong brewed coffee cooled
- 3 tablespoons granulated sugar optional
- 3 tablespoons coffee liqueur dark rum, or Marsala wine (optional)
For the Mascarpone Cream
- 6 large egg yolks
- ¾ cup granulated sugar
- ⅓ cup Marsala wine or coffee liqueur optional, can substitute water
- 500 g 17.6 oz mascarpone cheese, chilled
- 1 cup heavy cream chilled
- 1 teaspoon vanilla extract
- Pinch of salt
For Assembly
- 24 –30 ladyfingers savoiardi
- Unsweetened cocoa powder for dusting
- Dark chocolate shavings optional
Instructions
Prepare the Coffee Soak
- Brew strong espresso and let it cool to room temperature. Stir in sugar (if using) until dissolved, then add the liqueur. Pour into a shallow bowl and set aside.
Make the Zabaglione (Cooked Egg Base)
- In a heatproof bowl, whisk egg yolks and sugar until smooth and pale. Add Marsala (if using) and salt.
- Place the bowl over a pot of gently simmering water (bain-marie). Whisk constantly for 6–8 minutes until thick, glossy, and warmed through (about 160°F / 71°C). Remove from heat and let cool slightly.
Combine with Mascarpone
- In a separate bowl, gently soften the mascarpone with a spatula. Gradually fold in the warm zabaglione until smooth and creamy.
Whip the Cream
- Whip the heavy cream with vanilla extract to soft–medium peaks. Gently fold the whipped cream into the mascarpone mixture until light and fully combined.
Dip the Ladyfingers
- Quickly dip each ladyfinger into the coffee mixture for 1–2 seconds per side. Do not over soak.
Assemble the Tiramisu
- Arrange a single layer of dipped ladyfingers in the bottom of a serving dish.
- Spread half of the mascarpone cream evenly over the top.
- Repeat with a second layer of ladyfingers and finish with the remaining cream.
Chill
- Cover tightly and refrigerate for at least 6–8 hours, preferably overnight, to allow the tiramisu to set and flavours to develop.
- Finish and Serve
- Just before serving, dust generously with unsweetened cocoa powder and add chocolate shavings if desired. Slice and serve chilled.
Notes
- Make-Ahead: This dessert tastes best when made a day in advance.
- Storage: Store covered in the refrigerator for up to 3 days.
- Freezing: Tiramisu can be frozen for up to 1 month; thaw overnight in the fridge before serving.
- Egg-Free Option: Replace the egg yolk mixture with extra whipped cream and powdered sugar folded into mascarpone.
- Alcohol-Free: Omit the liqueur and use plain espresso or coffee.
- Texture Tip: Do not over mix mascarpone—gentle folding ensures a silky cream.