Name: Classic Tiramisu with Mascarpone and Espresso Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 8 h 35 min
Cuisine: Italian
Ingredients: 6 large egg yolks; 2/3 cup (135 grams) granulated sugar; 1/4 teaspoon salt; 24 ounces (680 grams) cold mascarpone cheese (straight from the refrigerator); 2 teaspoons (10 ml) pure vanilla extract; 1 1/2 cups (360 ml) cold heavy whipping cream; 2 cups (480 ml) cold espresso; 1/4 cup (60 ml) Kahlua (optional); 40 to 45 ladyfingers; 1/4 cup (22 grams) unsweetened cocoa powder

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If you’ve ever dreamed of a dessert that’s the perfect harmony of creamy, coffee-soaked delight and melt-in-your-mouth richness, I have to introduce you to this Classic Tiramisu with Mascarpone and Espresso Recipe. It’s a timeless Italian treasure that brings together luscious mascarpone cheese, bold espresso, and delicate ladyfingers into layers of pure bliss. This recipe makes enough to share with a crowd but honestly, it’s hard not to want the whole pan all to yourself. Each bite feels like a little celebration of velvety sweetness and deep coffee aroma, making it an irresistible treat for any occasion.

Ingredients You’ll Need

The image shows ingredients for a dessert laid out on a white marbled surface. There is a rectangular white dish full of light brown ladyfinger biscuits arranged neatly side by side. Above and near the center, there is a clear glass bowl with four bright yellow egg yolks. To the left are various measuring cups and bowls, including a glass cup filled with dark coffee, a glass cup with white milk, a silver measuring cup filled with white sugar, a small silver cup containing brown cocoa powder, and a small wooden bowl with a pinch of salt. In the bottom right corner, there is a white bowl filled with smooth, creamy white mascarpone cheese. All items are placed in a neat organized manner, shown from above. Photo taken with an iphone --ar 4:5 --v 7

To create this Classic Tiramisu with Mascarpone and Espresso Recipe, you’ll be working with a handful of straightforward yet heartwarming ingredients. Each one plays a key role, whether it’s building the silky texture, bringing that inviting espresso kick, or dusting the final cocoa touch that screams indulgence.

6 large egg yolks: These create the rich, custard-like base that’s essential for that luscious tiramisu cream.
2/3 cup (135 grams) granulated sugar: Adds just the right amount of sweetness to balance the espresso’s bitterness.
1/4 teaspoon salt: Enhances all the flavors and deepens the complexity of the cream.
24 ounces (680 grams) cold mascarpone cheese: The star of the dish, mascarpone provides that signature creamy, slightly tangy richness.
2 teaspoons pure vanilla extract: Infuses the cream with subtle warmth and sweetness, elevating every bite.
1 1/2 cups cold heavy whipping cream: Whipped to soft peaks, it lightens the mascarpone mixture for a fluffy finish.
2 cups cold espresso: The bold coffee punch that soaks the ladyfingers and ties the dessert together beautifully.
1/4 cup Kahlua (optional): Adds an extra hint of coffee-flavored liqueur for grown-up indulgence, but you can leave it out if you prefer.
40 to 45 ladyfingers: These delicate cookies absorb the espresso mixture perfectly without becoming soggy.
1/4 cup unsweetened cocoa powder: Sprinkled on top for a rich, slightly bitter contrast that finishes the dish with flair.

How to Make Classic Tiramisu with Mascarpone and Espresso Recipe

Step 1: Prepare the Egg Yolk Mixture

Start by whisking 6 large egg yolks, 2/3 cup sugar, and 1/4 teaspoon salt in a heat-proof bowl set over a saucepan of simmering water. Keep whisking constantly so the eggs don’t scramble. It usually takes about 10 to 13 minutes for the mixture to thicken, become pale, and reach 165°F to 170°F. This step is crucial because it creates a safe, creamy custard base that’s light yet stable enough for the mascarpone to blend in smoothly.

Step 2: Combine Mascarpone and Vanilla

Once the egg yolk mixture has cooled slightly, gently whisk in the cold mascarpone cheese and 2 teaspoons vanilla extract. Be careful not to overmix—you want a smooth, lump-free cream with a dreamy texture that will build the irresistible layers of your tiramisu.

Step 3: Whip the Heavy Cream

In a separate bowl chilled for best results, beat 1 1/2 cups of cold heavy whipping cream to medium-stiff peaks. This whipped cream is what gives the tiramisu its airy lift and balances the richness of the mascarpone custard perfectly.

Step 4: Fold Cream into Mascarpone Mixture

Gently fold half of the whipped cream into the mascarpone mixture to lighten it, then fold in the rest. This folding technique is essential; it preserves the whipped cream’s volume, resulting in that signature fluffy but rich tiramisu texture.

Step 5: Prepare Espresso Mixture and Dip Ladyfingers

Combine 2 cups of cold espresso and 1/4 cup Kahlua in a shallow dish. Quickly dip each ladyfinger into the espresso mixture, just enough to soak without becoming soggy. Arrange about half of the dipped ladyfingers in a single layer in a 9×13 inch baking pan. This coffee-soaked cookie layer is what makes tiramisu so uniquely delicious.

Step 6: Layer the Cream and Cookies

Spread half of the mascarpone cream over the arranged ladyfingers, then top with the remaining dipped ladyfingers. Spread the rest of the cream evenly over the top layer.

Step 7: Finish and Chill

Dust the top generously with 1/4 cup unsweetened cocoa powder for that perfect chocolate bitterness. Cover the pan with plastic wrap and refrigerate for at least 8 hours, ideally overnight. This resting time allows the flavors to meld and the texture to firm up just right.

How to Serve Classic Tiramisu with Mascarpone and Espresso Recipe

A square slice of tiramisu sits on a white plate with a raised edge design, placed on a white marbled surface. The tiramisu has three visible layers of light brown soaked ladyfingers alternating with two thick layers of creamy white mascarpone filling. The top is dusted heavily with dark brown cocoa powder, some of which has fallen onto the plate around the dessert. The texture looks soft and creamy, with the edges of the layers slightly blending. In the background, there is a blurry image of a ladyfinger biscuit. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

While the traditional cocoa dusting is classic, you can add a little flair with dark chocolate shavings, a sprinkle of espresso powder, or even a few fresh coffee beans to intensify the presentation. These little touches add an elegant look and deepen the coffee notes in every bite.

Side Dishes

Classic tiramisu pairs beautifully with a small scoop of vanilla gelato or a crisp biscotti on the side. A fresh berry compote can offer a bright contrast that cuts through the richness, making your dessert experience even more memorable.

Creative Ways to Present

For a modern twist on this classic, try serving the tiramisu in individual glass jars or elegant parfait glasses. Layer the mascarpone cream and soaked ladyfingers to show off the beautiful strata of this dessert. It’s perfect for dinner parties and makes a charming gift idea too.

Make Ahead and Storage

Storing Leftovers

This Classic Tiramisu with Mascarpone and Espresso Recipe actually improves with time in the fridge, so leftovers are often even better the next day. Keep the tiramisu covered tightly with plastic wrap and consume within 3 days for best freshness.

Freezing

You can freeze tiramisu for up to one month. Cover it securely with plastic wrap and then foil to prevent freezer burn. When ready to enjoy, thaw overnight in the refrigerator. Keep in mind the texture might be slightly less creamy after freezing, but the flavors remain wonderfully intact.

Reheating

Tiramisu is best enjoyed cold, straight from the refrigerator. Reheating isn’t recommended since it will affect the delicate texture and creaminess. Simply let it sit at room temperature for 10 minutes if chilled too cold for your preference, and savor every bite at its best.

FAQs

Can I use instant coffee instead of espresso?

While espresso is traditional and provides the authentic rich flavor, you can substitute strong brewed instant coffee if that’s what you have on hand. Just make sure it’s very concentrated to maintain the coffee punch.

Is it safe to use raw egg yolks in tiramisu?

This recipe includes gently cooking the egg yolks in a double boiler, which reduces the risk significantly by bringing the mixture to a safe temperature. This process ensures safety without sacrificing texture or flavor.

Can I make tiramisu without alcohol?

Absolutely! The Kahlua is optional and can be left out for a kid-friendly or alcohol-free version. The espresso alone imparts a deep coffee flavor that makes this dessert shine.

How long does tiramisu last in the fridge?

When stored properly, tiramisu stays fresh and delicious for up to 3 days. After that, the texture can start to degrade, so it’s best enjoyed sooner rather than later.

Can I use a different type of cookie than ladyfingers?

Ladyfingers are preferred because they soak up the espresso without becoming overly soggy, but sponge cake or even pound cake slices can be used in a pinch. Just be mindful of soaking time and texture differences.

Final Thoughts

Every time I make this Classic Tiramisu with Mascarpone and Espresso Recipe, it feels like I’m creating a little piece of Italian magic in my kitchen. The combination of creamy mascarpone, bold espresso, and delicate ladyfingers is simply unbeatable. Whether you’re making it for a special occasion or just because you deserve a treat, I truly hope you enjoy every delicious, dreamy bite as much as I do!