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Classic Tiramisu with Mascarpone and Espresso Recipe

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4.3 from 2 reviews

  • Author: Chef
  • Total Time: 8 hours 35 minutes
  • Yield: 16 servings

Description

Classic Italian Tiramisu is a luscious layered dessert featuring espresso-soaked ladyfingers, creamy mascarpone filling, and a dusting of cocoa powder. This no-bake treat combines coffee, sweet vanilla mascarpone, and whipped cream for a rich, velvety texture that melts in your mouth. Perfect for special occasions or a decadent everyday dessert, this recipe yields 16 generous servings after a chilling period of at least 8 hours.

Ingredients

Mascarpone Mixture

  • 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

Assembly

  • 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

Instructions

  1. Prepare egg custard: Combine the egg yolks, granulated sugar, and salt in a large heat-proof bowl. Place the bowl over a saucepan of simmering water, whisking constantly to prevent scrambling. Continue whisking until the mixture thickens, becomes pale, and reaches 165°F-170°F (about 10 to 13 minutes). Remove from heat and let cool for 5 to 10 minutes.
  2. Mix mascarpone with custard: Whisk the cold mascarpone cheese and vanilla extract into the cooled egg yolk mixture until smooth and lump-free. Avoid overmixing to maintain the creamy texture.
  3. Whip cream: In a separate chilled bowl, beat the cold heavy whipping cream with clean beaters until medium-stiff peaks form.
  4. Combine mascarpone and whipped cream: Gently fold half of the whipped cream into the mascarpone-egg mixture until fully incorporated, then fold in the remaining whipped cream carefully. Set this filling aside.
  5. Prepare coffee dip: In a shallow dish, mix cold espresso and Kahlua (if using).
  6. Assemble the tiramisu: Quickly dip each ladyfinger into the coffee mixture one at a time, avoiding sogginess. Arrange half of the soaked ladyfingers in a single layer in a 9×13 inch baking pan.
  7. Layer mascarpone mixture: Spread half of the mascarpone filling evenly over the ladyfingers layer.
  8. Add second ladyfinger layer: Dip the remaining ladyfingers in coffee and arrange them over the mascarpone layer in a single layer.
  9. Top with remaining mascarpone and cocoa: Spread the remaining mascarpone mixture over the top layer of ladyfingers and dust liberally with unsweetened cocoa powder.
  10. Chill: Cover the pan tightly with plastic wrap and refrigerate for at least 8 hours to allow flavors to meld and texture to set before serving.

Notes

  • Use cold ingredients for best texture, especially cold mascarpone and cold heavy cream.
  • Be careful not to over-dip ladyfingers to maintain structure and prevent sogginess.
  • Kahlua is optional but adds a nice depth of flavor; substitute with additional espresso if preferred.
  • Whisk egg yolks over simmering water for a safer custard by gently cooking the eggs.
  • Chilling for at least 8 hours is crucial for the dessert to set properly and develop flavor.
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: Italian

Find it online: https://saracooking.com/classic-tiramisu-with-mascarpone-and-espresso-recipe/