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Italian Tiramisu 1
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Italian Tiramisu Recipe

Prep Time25 minutes
Chill Time4 hours
Total Time4 hours 25 minutes
Calories: 420kcal

Ingredients

  • 6 large egg yolks – room temp because cold yolks = sad cream.
  • 3/4 cup granulated sugar – sweet but not in-your-face.
  • 1 cup mascarpone cheese – the creamy king of Italian desserts.
  • 1 1/2 cups heavy cream – whip it till your arm hates you.
  • 1 teaspoon vanilla extract – flavor booster. Don’t skip.
  • 1 1/2 cups strong brewed coffee – cooled because lava-hot coffee + ladyfingers = soggy disaster.
  • 2 tablespoons cocoa powder – for dusting. Go heavy if you’re feeling dramatic.
  • 24 –30 ladyfingers – spongey coffee-ready magic sticks.

Instructions

  • Whip the egg yolks & sugar
  • In a heatproof bowl, whisk together yolks and sugar over a simmering water bath for 5 minutes. You’re looking for pale, slightly fluffy, not scrambled eggs. Then let them cool a bit.
  • Make the mascarpone cream
  • Fold mascarpone into the cooled egg yolk mixture. Meanwhile, whip heavy cream with vanilla until soft peaks form. Gently fold the whipped cream into the mascarpone mixture. Voila! Cream perfection.
  • Prep the coffee dip
  • Pour your cooled coffee into a shallow dish. Quick tip: dip the ladyfingers for 1–2 seconds max, or they’ll turn into mush. Mushy tiramisu = sad tiramisu.
  • Layer it up
  • Spread a thin layer of mascarpone cream on the bottom of your dish.
  • Lay coffee-dipped ladyfingers on top.
  • Spread more mascarpone cream over them.
  • Repeat layers till you run out of ingredients, ending with mascarpone cream on top.
  • Chill like a pro
  • Cover with plastic wrap and chill for at least 4 hours. Overnight is even better—flavors meld and textures marry.
  • The dramatic finale
  • Just before serving, dust generously with cocoa powder. Optional: shave some chocolate on top because why not?