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BEST Classic Italian Tiramisu Recipe

BEST Classic Italian Tiramisu Recipe
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★★★★★

4.8 from 7 reviews

This BEST Classic Italian Tiramisu recipe delivers a luscious and authentic dessert featuring creamy mascarpone, delicate ladyfingers soaked in strong coffee, and a fine dusting of cocoa powder. Perfectly balanced between rich and light, this no-bake tiramisu is ideal for special occasions or an indulgent treat at home.

Ingredients

Scale

Mascarpone Cream (Option 1 – Heavy Cream)

  • 16 oz Mascarpone cheese (450g), cold from the fridge
  • 4 egg yolks
  • 2/3 cup granulated or caster sugar (133g)
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1 1/2 cup heavy cream, chilled (360g)

Mascarpone Cream (Option 2 – Egg Whites)

  • 16 oz Mascarpone cheese (450g), cold from the fridge
  • 4 egg yolks
  • 2/3 cup granulated or caster sugar (133g), divided into two 1/3 cup portions
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 4 egg whites

Assembly

  • 30–36 ladyfingers
  • 1 1/2 cup strong black coffee, room temperature (360g)
  • 2 tbsp cocoa powder, for dusting

Instructions

  1. Prepare Mascarpone Cream (Option 1 – Heavy Cream): Whisk the mascarpone cheese on medium speed for 30-60 seconds until creamy, then set aside. In a heat-proof bowl placed over simmering water (double boiler), whisk the egg yolks and 2/3 cup sugar on medium-high speed for exactly 2 minutes until light and fluffy. Remove from heat, then combine this mixture with mascarpone, salt, and vanilla, whisking gently. Separately, whip the chilled heavy cream to medium stiff peaks and fold it into the mascarpone mixture in 2-3 additions carefully to keep it airy.
  2. Prepare Mascarpone Cream (Option 2 – Egg Whites): Whisk mascarpone cheese until creamy and set aside. Using the double boiler, whisk egg yolks with 1/3 cup sugar for 2 minutes until fluffy. Combine with mascarpone, salt, and vanilla. In a clean bowl over the double boiler, whisk egg whites with remaining 1/3 cup sugar until the mixture reaches 160°F (71°C) following meringue formation. Fold this meringue gently into the mascarpone mixture in 2-3 additions, preserving the light texture.
  3. Assemble Tiramisu: Pour the room temperature coffee into a wide bowl. Quickly dip each ladyfinger briefly on both sides and layer them in the bottom of an 8×9.5″ rectangular dish. Spread half the mascarpone cream evenly atop the ladyfingers. Repeat with another soaked ladyfinger layer and the remaining mascarpone cream.
  4. Chill: Cover the dish and refrigerate for at least 6 hours, or preferably overnight, to set and allow flavors to meld.
  5. Serve: Before serving, sift the cocoa powder evenly over the top. Cut into slices and enjoy the creamy, rich tiramisu.

Notes

  • Always avoid overheating egg yolks during the double boiler step to prevent graininess.
  • Use cold mascarpone and heavy cream for best texture and whipping results.
  • Dip ladyfingers quickly; soaking too long will make them soggy and compromise texture.
  • For food safety, ensure egg whites reach 160°F when preparing meringue to avoid raw egg risk.
  • The recipe can be made a day ahead; flavors improve after resting overnight.
  • Use good quality strong coffee for authentic flavor.

Nutrition

Keywords: classic tiramisu, Italian dessert, mascarpone recipe, no-bake tiramisu, coffee dessert, easy tiramisu

Find it online: https://freshrecipehub.com/best-classic-italian-tiramisu-recipe/