Desserts

Classic Tiramisu

★★★★½ (4.8)

Espresso-soaked ladyfingers layered with a cloud-light mascarpone cream and a dusting of cocoa -- an elegant no-bake Italian classic that tastes far fancier than the effort it actually takes.

30 min Prep

0 min Cook

270 min Total

9 Servings

No oven at all -- just assembly and a long chill
The whipped-yolk method gives a light, mousse-like cream instead of a heavy one
Tastes even better the next day, so it's perfect made ahead

2 cups strong brewed coffee or espresso, cooled to room temperature
2 Tbsp coffee liqueur or dark rum (optional)
6 large egg yolks
3/4 cup granulated sugar, divided
1/4 cup water
16 oz mascarpone cheese, room temperature
1 1/2 cups heavy cream, cold
24 crisp ladyfinger cookies (savoiardi)
2 Tbsp unsweetened cocoa powder, for dusting

Pour the cooled coffee into a shallow dish and stir in the coffee liqueur if using. Set aside for dipping.
In a heatproof bowl, whisk the egg yolks and 1/2 cup of the sugar together until pale.
In a small saucepan, heat the water and remaining 1/4 cup sugar over medium heat until it reaches a gentle boil, then remove from heat immediately.
While whisking the egg yolks constantly with a hand mixer on low speed, slowly drizzle in the hot sugar syrup. Then set the bowl over a pot of barely simmering water (not touching the water) and whisk continuously for 5-6 minutes, until the mixture is pale, thick, and doubled in volume -- this cooks the yolks safely and creates a stable base. Remove from heat and let cool to room temperature.
In a separate large bowl, beat the mascarpone briefly just until smooth and creamy -- do not overbeat, or it can turn grainy and separate.
Fold the cooled egg yolk mixture into the mascarpone until fully combined.
In another bowl, whip the cold heavy cream to soft peaks (it should hold a floppy peak when the beaters are lifted).
Gently fold the whipped cream into the mascarpone mixture in two additions, using a spatula and a light hand to keep the mixture airy.
Quickly dip each ladyfinger into the coffee mixture for 1 second per side only -- any longer and they turn soggy and fall apart. Arrange a layer of dipped ladyfingers in the bottom of an 8x8-inch dish.
Spread half of the mascarpone cream over the ladyfingers in an even layer. Repeat with a second layer of dipped ladyfingers and the remaining cream.
Cover and refrigerate for at least 4 hours, ideally overnight, so the layers meld together and the ladyfingers soften properly.
Just before serving, dust the top generously with unsweetened cocoa powder through a fine sieve.