Italian Tiramisu: The Iconic Italian Coffee Dessert
A classic Italian dessert featuring layers of espresso-soaked ladyfingers and creamy mascarpone, finished with a dusting of cocoa powder. Tiramisu is beloved for its rich coffee flavor, velvety texture, and elegant simplicity.
Equipment
- Mixing bowls
- Electric mixer or whisk
- Spatula
- 9x9 inch (or similar) serving dish
- Sifter (for cocoa powder)
- Measuring cups and spoons
Ingredients
- 24 ladyfingers (Savoiardi)
- 1 ½ cups strong brewed espresso cooled
- 3 tablespoons Marsala wine optional
- 4 large eggs separated
- ¾ cup granulated sugar
- 16 oz mascarpone cheese room temperature
- ½ cup heavy cream
- Unsweetened cocoa powder for dusting
Instructions
- Brew espresso and let it cool. Stir in Marsala wine if using.
- Separate egg yolks and whites. In a bowl, whisk egg yolks with sugar until pale and thick.
- Gently fold in mascarpone cheese until smooth and fully combined.
- In a separate bowl, beat egg whites until stiff peaks form. In another bowl, whip heavy cream until soft peaks form.
- Fold whipped cream into the mascarpone mixture, then gently fold in the beaten egg whites until the mixture is light and airy.
- Quickly dip each ladyfinger into the cooled espresso (do not soak), then arrange a layer in the bottom of a serving dish.
- Spread half of the mascarpone mixture over the ladyfingers. Repeat with another layer of dipped ladyfingers and the remaining mascarpone mixture.
- Cover and refrigerate for at least 4 hours, preferably overnight, to allow flavors to meld and dessert to set.
- Dust generously with unsweetened cocoa powder before serving.
Notes
For a non-alcoholic version, omit the Marsala wine. Use pasteurized eggs if concerned about raw eggs. Tiramisu is best made a day ahead for optimal flavor and texture.
Nutrition
Calories: 370kcalCarbohydrates: 38gProtein: 7gFat: 20gSaturated Fat: 12gCholesterol: 140mgSodium: 90mgPotassium: 120mgFiber: 1gSugar: 22gVitamin A: 15IUCalcium: 8mgIron: 6mg
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