Best Tiramisu Italian Dessert (Print-Friendly Version)
Espresso-soaked ladyfingers and creamy mascarpone make this classic Italian dessert a crowd-pleaser every time.
# What You'll Need:
→ Cream Layer
01 -
450 g mascarpone cheese
02 -
240 ml heavy whipping cream
03 -
42 g white granulated sugar
04 -
100 g white granulated sugar
05 -
6 large egg yolks
06 -
30 ml almond extract
→ Coffee Layer
07 -
285 g Ladyfingers cookies
08 -
360 ml cold espresso
→ Topping
09 -
15 g cocoa powder, sifted, for dusting
# How to Make It:
01 -
In a large mixing bowl, whisk egg yolks and 100 g sugar until the mixture is pale and creamy. Add mascarpone cheese and almond extract; mix until smooth and fully incorporated.
02 -
In a separate bowl, whisk heavy whipping cream with an electric mixer until soft peaks form. Gradually add 42 g sugar, continuing to mix until stiff peaks develop.
03 -
Gently fold the whipped cream into the mascarpone mixture using a rubber spatula. Mix until smooth, ensuring the cream retains its volume.
04 -
Briefly dip each Ladyfinger into the cold espresso (approximately one second per side) and arrange half of the cookies in a single layer at the bottom of a 20 x 20 cm dish.
05 -
Spread half of the mascarpone cream evenly over the Ladyfingers.
06 -
Add a second layer of espresso-dipped Ladyfingers, followed by the remaining mascarpone cream, smoothing the top.
07 -
Sift cocoa powder evenly over the top layer. Cover and refrigerate for at least 4 hours, preferably overnight, to allow flavors to meld and texture to set.
# Additional Tips:
01 -
Use cold espresso to prevent the Ladyfingers from becoming soggy during assembly.
02 -
Sift cocoa powder prior to dusting for a refined, even finish.
03 -
For best results, chill overnight to allow layers to develop optimal texture and flavor.
04 -
Fill clear glasses for individual servings to showcase the dessert’s layers.