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Classic Italian Tiramisu Recipe

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This classic Italian Tiramisu recipe features layers of espresso-soaked ladyfingers and a creamy mascarpone mixture, lightly flavored with vanilla and a hint of dark rum or amaretto. Chilled overnight, this luscious no-bake dessert is dusted with cocoa powder for a rich finish, perfect for elegant dinners or special occasions.

Ingredients

Mascarpone Mixture

  • 8 ounces mascarpone cheese (at room temperature)
  • ½ teaspoon vanilla extract
  • 1½ cups heavy whipping cream
  • ½ cup granulated sugar

Assembly

  • 1½ cups espresso (cooled slightly)
  • 2 tablespoons dark rum or liqueur of choice (such as amaretto) (optional)
  • 24 to 30 dry savoiardi ladyfingers (exact number will depend on your baking dish)
  • 2 tablespoons cocoa powder (for dusting)

Instructions

  1. Prepare Mascarpone Mixture: In a large bowl, mix together the mascarpone cheese and vanilla extract until smooth and creamy.
  2. Whip Cream: In a separate large bowl, use an electric mixer to beat the heavy cream and granulated sugar on medium speed for 5 to 8 minutes, until soft to medium peaks form. Carefully fold the whipped cream into the mascarpone mixture until just combined, maintaining a light, airy texture.
  3. Prepare Espresso Mixture and Dip Ladyfingers: In a medium bowl, combine the cooled espresso and the rum or liqueur if using. Quickly dip each ladyfinger into the espresso mixture one at a time, ensuring each is coated without becoming soggy.
  4. Assemble First Layer: Arrange half of the dipped ladyfingers evenly in the bottom of a 9×9-inch baking dish, trimming if necessary to cover the base. Spread half of the mascarpone mixture gently and evenly over the ladyfingers.
  5. Assemble Second Layer: Repeat the dipping process with the remaining ladyfingers and layer them over the mascarpone layer. Top with the remaining mascarpone mixture, spreading it evenly to cover.
  6. Chill: Cover the dish with plastic wrap and refrigerate for at least 8 hours or overnight to allow flavors to meld and the dessert to set properly.
  7. Dust and Serve: Before serving, sift cocoa powder over the top of the tiramisu using a fine mesh strainer. Slice into portions and serve chilled.

Notes

  • Ensure mascarpone is at room temperature for easier mixing and smoother texture.
  • Do not soak ladyfingers too long in espresso to avoid sogginess; a quick dip on each side is sufficient.
  • For a non-alcoholic version, omit the rum or liqueur.
  • This dessert improves in flavor when chilled overnight, so prepare ahead for best results.
  • Use freshly brewed espresso or strong coffee for authentic flavor.

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