Name: Easy Tiramisu (Chef Recipe) Recipe
Prep time: 20 min
Total time: 4 h 20 min
Cuisine: Italian
Ingredients: 3 eggs, yolks and whites separated; 1/2 cup (110g) caster sugar (superfine sugar); 1/2 tsp vanilla extract; 8 oz / 250g mascarpone cheese (good brand recommended); 1 1/4 cups black coffee, hot and strong; 2 tbsp Frangelico or Kahlua, or other liquor of choice (optional, skip for alcohol free); 6.5 oz / 200g ladyfingers, pavesini or savoiardi biscuits (24 – 30 pieces); Cocoa powder, for dusting

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Introduction

Tiramisu is a classic Italian dessert that’s creamy, rich, and surprisingly easy to make at home. This recipe combines fluffy mascarpone cream with coffee-soaked lady fingers for a perfect treat that will impress your guests or satisfy your sweet tooth.

A piece of tiramisu dessert on a white plate with three visible layers: the bottom layer is soaked brown sponge cake, the middle layer is white creamy mascarpone cheese mix, and the top layer is dusted with a thick layer of dark brown cocoa powder. The plate is placed on a dark gray cloth on a white marbled surface. In the background, there is a white teacup and saucer, slightly blurred. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 eggs, yolks and whites separated
1/2 cup (110g) caster sugar (superfine sugar)
1/2 tsp vanilla extract
8 oz / 250g mascarpone (good quality brand)
1 1/4 cups hot strong black coffee
2 tbsp Frangelico or Kahlua (optional, or other liquor of choice)
6.5 oz / 200g (24 – 30) lady fingers, pavesini, or savoiardi biscuits
Cocoa powder, for dusting

Instructions

Step 1: Beat the egg yolks and sugar together using a stand mixer or electric beater on medium-high speed for about 10 minutes, until the mixture turns from yellow to pale yellow and thickens.
Step 2: Add the vanilla extract and mascarpone to the yolk mixture. Beat just until combined and smooth, then transfer to a bowl and set aside.
Step 3: Clean the mixing bowl and whisk, then beat the egg whites until stiff peaks form, about 3 minutes on high speed.
Step 4: Gently fold half of the mascarpone cream into the egg whites to lighten the mixture. Once mostly combined, fold in the remaining cream gently to keep the mixture airy.
Step 5: Mix the hot coffee with the liquor if using. Quickly dip the lady fingers into the coffee mixture and arrange a single layer in the bottom of an 8-inch (20cm) square dish.
Step 6: Spread half of the cream mixture evenly over the biscuit layer, then add another layer of coffee-dipped biscuits on top.
Step 7: Spread the remaining cream over the second biscuit layer.
Step 8: Cover the dish and refrigerate for at least 4 to 5 hours, preferably overnight, to allow flavors to meld and the dessert to firm up.
Step 9: Just before serving, dust the top with cocoa powder. You can do this before slicing or after plating.

Tips & Variations

Use a good quality mascarpone for the best texture and flavor.
For a non-alcoholic version, simply omit the liquor or substitute with coffee extract.
Be careful not to soak the lady fingers for too long in the coffee to prevent sogginess.
Gently folding the egg whites into the cream mixture keeps the tiramisu light and airy.

Storage

Store tiramisu covered in the refrigerator for up to 3 days. For best texture and flavor, consume within 24 to 48 hours. When reheating, tiramisu is best served cold and does not require warming.

How to Serve

A slice of tiramisu on a white plate, showing three visible layers: the bottom layer is a light brown soaked cake, the middle layer is thick and creamy white mascarpone cream, topped by another soaked cake layer with a dusting of cocoa powder covering the top. The plate rests on a dark cloth, with some cocoa powder lightly scattered around the slice, and part of a white cup and saucer is blurred in the background on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make tiramisu without raw eggs?

Yes, you can substitute raw eggs with pasteurized egg products or use whipped cream to replace the egg whites, though the texture will be slightly different.

How long should tiramisu be refrigerated before serving?

It should be refrigerated for at least 4 to 5 hours to allow the flavors to develop and the dessert to set properly. Overnight refrigeration is ideal.