Classic Tiramisu
Espresso-soaked ladyfingers layered with a cloud of sweetened mascarpone and dusted heavily with cocoa. There is no baking at all, just a patient overnight rest in the fridge that lets everything settle into one soft, sliceable whole.
- Course
- Desserts
- Cuisine
- American
- Prep Time
- 20 min
- Cook Time
- 6 hr
- Total Time
- 6 hr 20 min
Recipe Card
Classic Tiramisu
★ 4.9 · By Marguerite Hale
- Course
- Desserts
- Cuisine
- American
- Prep Time
- 20 min
- Cook Time
- 6 hr
- Total Time
- 6 hr 20 min
Ingredients
- 6 egg yolks
- 3/4 cup sugar
- 16 oz mascarpone, cold
- 1 1/4 cups heavy cream
- 1 1/2 cups strong espresso, cooled
- 3 tbsp marsala or dark rum
- 24 savoiardi ladyfingers
- Unsweetened cocoa powder for dusting
Instructions
- 1
Whisk the yolks and sugar in a bowl set over simmering water until pale, thick, and hot to the touch, about eight minutes. Cool to room temperature.
- 2
Beat the mascarpone briefly into the yolk mixture, keeping it smooth but not overworked or it will split.
- 3
Whip the cream to soft peaks and fold it in gently in two additions.
- 4
Stir the marsala into the espresso, dip each ladyfinger in for only a second per side, and line them in a dish.
- 5
Spread half the cream over the biscuits, repeat the layers, and refrigerate overnight. Dust generously with cocoa right before serving.
Nutrition
Estimated per serving (9 servings per recipe).
Tip: Any tips before I start?
Read the method through once and get everything measured before you turn on the heat — it is the single change that makes home cooking calmer.
Variation Ideas
- Adjust the seasoning and herbs to what is in season.
How long will this last?
Refrigerate in an airtight container for up to 3 days.
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