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The BEST Tiramisu Recipe (Rich, Creamy & So Easy!) Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 123 reviews
  • Author: Olivia
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 4 hours 20 minutes
  • Yield: 8 servings 1x
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: Italian

Description

This classic Tiramisu recipe is rich, creamy, and incredibly easy to make at home. Featuring a luscious zabaglione mascarpone layer and perfectly soaked ladyfinger cookies in espresso, this Italian dessert is a perfect balance of sweetness, coffee flavor, and smooth textures. It requires no baking and comes together with simple steps, making it ideal for both novice and experienced home cooks.

Ingredients

Scale

For the Zabaglione (Mascarpone Layer):

  • 5 extra large egg yolks, room temperature
  • ¾ cup granulated sugar
  • 2 teaspoons vanilla extract
  • 10 ounces mascarpone cheese, room temperature
  • 1 ¾ cups heavy whipping cream

For the Tiramisu:

  • 1 ½ cups cold espresso or strong coffee
  • 2 teaspoons granulated sugar
  • 30 ladyfinger cookies
  • Unsweetened cocoa powder, for dusting

Instructions

  1. Make the zabaglione: Add about 1 inch of water to a small pot and bring it to a boil over high heat on the stove. Reduce heat to low so the water is simmering gently.
  2. Whisk egg yolks and sugar: In a medium bowl, combine egg yolks and sugar, whisking well to blend.
  3. Cook the zabaglione: Place the bowl over the simmering water without letting it touch the water. Whisk constantly for about 10 minutes until the mixture thickens and increases in volume.
  4. Cool and flavor: Remove the bowl from heat, add vanilla extract, and continue whisking until the mixture cools down and becomes thick and bright yellow.
  5. Add mascarpone: Gently fold the mascarpone cheese into the zabaglione mixture, being careful not to overmix to avoid curdling.
  6. Whip cream: In a large separate bowl, beat the heavy whipping cream using an electric mixer, starting on low and increasing speed until stiff peaks form.
  7. Combine cream and mascarpone: Carefully fold the whipped cream into the mascarpone mixture until smooth and well incorporated.
  8. Prepare espresso soak: In a bowl, mix the cold espresso or coffee with 2 teaspoons sugar and set aside to cool.
  9. Dip ladyfingers: Quickly dip each ladyfinger into the cooled coffee mixture, coating just enough without soaking them completely.
  10. Layer ladyfingers: Arrange half of the dipped ladyfingers in a 9-inch square baking dish in an even layer.
  11. Add mascarpone layer: Spoon half of the mascarpone cream filling over the ladyfingers, spreading evenly.
  12. Repeat layering: Add a second layer of dipped ladyfingers, followed by the remaining mascarpone filling.
  13. Chill: Refrigerate the assembled tiramisu for at least 4 hours or overnight to set and develop flavors.
  14. Serve and dust: Before serving, dust the top generously with unsweetened cocoa powder. Enjoy chilled!
  15. Store: Cover and refrigerate any leftovers for up to 2-3 days.

Notes

  • Use room temperature egg yolks and mascarpone for smooth blending and best texture.
  • Do not over-soak the ladyfingers to prevent sogginess; a quick dip is ideal.
  • Whip the cream to stiff peaks for a light and airy filling.
  • Refrigerate long enough to allow the flavors to meld and the tiramisu to set properly.
  • Consume within 2-3 days for optimal freshness.
  • This recipe contains raw egg yolks; use fresh, high-quality eggs and store the dessert properly.

Find it online: https://oliviadinner.com/the-best-tiramisu-recipe-rich-creamy-and-so-easy-recipe/