Classic Tiramisù
Updated Feb. 3, 2025
- Total Time
- 25 minutes, plus 4 to 24 hours' chilling
- Rating
- Comments
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Ingredients
- 4large egg yolks
- ½cup/100 grams granulated sugar, divided
- ¾cup heavy cream
- 1cup/227 grams mascarpone (8 ounces)
- 1¾cups good espresso or very strong coffee
- 2tablespoons rum or cognac
- 2tablespoons unsweetened cocoa powder
- About 24 ladyfingers (from one 7-ounce/200-gram package)
- 1 to 2ounces bittersweet chocolate, for shaving (optional)
For the Cream
For the Assembly
Nutritional analysis per serving (8 servings)
408 calories; 25 grams fat; 14 grams saturated fat; 1 gram trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 39 grams carbohydrates; 1 gram dietary fiber; 17 grams sugars; 8 grams protein; 150 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Prepare the cream: Using an electric mixer in a large bowl, whip together egg yolks and ¼ cup/50 grams sugar until very pale yellow and about tripled in volume. A slight ribbon should fall from the beaters (or whisk attachment) when lifted from the bowl. Set aside.
- Step 2
In a medium bowl, whip cream and remaining ¼ cup/50 grams sugar until it creates soft peaks. Add mascarpone and continue to whip until it creates a soft, spreadable mixture with medium peaks. Gently fold the mascarpone mixture into the sweetened egg yolks until combined.
- Step 3
For the assembly, combine espresso and rum in a shallow bowl and set aside.
- Step 4
Using a sifter, dust the bottom of a 2-quart baking dish (an 8x8-inch dish, or a 9-inch round cake pan would also work here) with 1 tablespoon cocoa powder.
- Step 5
Working one at a time, quickly dip each ladyfinger into the espresso mixture -- they are quite porous and will fall apart if left in the liquid too long -- and place them rounded side up at the bottom of the baking dish. Repeat, using half the ladyfingers, until you’ve got an even layer, breaking the ladyfingers in half as needed to fill in any obvious gaps (a little space in between is O.K.). Spread half the mascarpone mixture onto the ladyfingers in one even layer. Repeat with remaining espresso-dipped ladyfingers and mascarpone mixture.
- Step 6
Dust top layer with remaining tablespoon of cocoa powder. Cover with plastic wrap and let chill in the refrigerator for at least 4 hours (if you can wait 24 hours, all the better). Top with shaved or finely grated chocolate, if desired, then slice or scoop to serve.
Private Notes
Comments
There's no cream in tiramisu. You beat the yolks with sugar (ruban), and mix with mascarpone. You beat the whites with sugar separately and then fold the two together. This creates a light, fluffy mixture which you'll never get using cream. Liquor is either amaretto or marsala (personally I don't care what you use, but the recipe is supposed to be 'classic'). Also, if you don't use raw eggs it's NOT a tiramisu. Different technique alltogether and totally irrational to be afraid of raw eggs.
Ignore the purists. Although calling it authentic can be misleading, there is nothing wrong with praising a delicious take on a classic. After making this 5x now, my takeaways: -the quality of espresso and the strength make the dish. If you don’t have a moka pot or espresso maker, either make super concentrated coffee with good beans, or get espresso from a good coffee shop (worth the effort!) -can sub vanilla extract for the liquor, but half the volume -1/3c of sugar is plenty instead of 1/2c
Superb recipe. Like others, I too was a little worried about the egg yolks- so after whipping the yolks and sugar in my stand mixer I put it over a double boiler and cooked the mixture for about three minutes while continuously whipping it. It folded beautifully into the mascarpone and cream.
I used tongs to dip the ladyfingers into the rum/espresso which made them much easier to handle.
Ladyfingers are sometimes difficult to find- World Market carries an excellent Italian brand (Vicenzovo).
I’ve been making and tweaking this recipe for a couple of years. It’s a hit every single time. I add 1tsp of sugar and 1.5tsp pure vanilla extract to my espresso mixture to cut the bite of the espresso a little bit.
This guy s by far the most amazing Tiramisu recipe I have made and had. Definitely a crowd favorite and always get requests to make it! Most important tip is as the recipe states do not let the lady fingers sit too long in the liquid. Best to just dunk in the liquid until fully submerged and pull the cookie right out.
I just tried this recipe. As someone who did classic tiramisu million times I can say that there are much much better recipes out there. The cream smells like eggs even though I added a bit vanilla, and yes I followed the recipe exactly it is. Also, it becomes very little cream and doesn't cover the lady fingers. I would say, don't waste your time trying this.