Prep time: 15 min
Difficulty: Very Easy
Cost: Budget-Friendly
Creamy, indulgent, and irresistibly good—tiramisu is more than just a dessert. Born in Italy, it has stood the test of time, passed down through generations, with each version adding a personal twist while keeping the iconic balance of mascarpone cream, strong coffee, and soft soaked ladyfingers.
But to achieve a tiramisu that’s both light and full of flavor, a few preparation tips make all the difference. From the perfect mascarpone texture to biscuit choice and precise layering, every detail counts.
Ready to make a tiramisu that rivals the best Italian trattorias? This recipe is your new go-to!
Separate the egg whites from the yolks. In a large mixing bowl, whisk the egg yolks with the sugar until the mixture turns pale and fluffy. Then add the mascarpone and stir until smooth and creamy.
Beat the egg whites until stiff peaks form, adding a pinch of salt to stabilize them. Gently fold them into the mascarpone cream using a silicone spatula. Use circular motions to keep the mixture airy and avoid deflating the whites.
Pour the cold coffee into a shallow dish. Quickly dip each ladyfinger—don’t soak too long or they’ll fall apart—and place them in a single layer at the bottom of a rectangular dish.
Spread a thick layer of mascarpone cream over the coffee-soaked ladyfingers. Repeat the layers, alternating biscuits and cream, and finish with a smooth top layer of cream.
Cover the dish with plastic wrap and refrigerate for at least 4 hours, or ideally overnight (12–24 hours) to allow the flavors to fully develop.
Just before serving, dust generously with unsweetened cocoa powder using a fine sieve for a beautiful and classic finish.
Serve chilled—and enjoy every spoonful!
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