Tiramisu is a no-bake dessert from Italy made with layers of espresso-dipped ladyfingers and a light, creamy mixture of mascarpone, eggs, and sugar. Dusted with cocoa powder and chilled until set, it’s soft, rich, and not too sweet—perfect with coffee or served after dinner. This recipe makes about 6 servings.
Ingredients
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200g ladyfinger biscuits (savoiardi)
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3 large eggs, separated
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100g granulated sugar
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250g mascarpone cheese
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1 cup strong espresso or very strong coffee, cooled
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2 tablespoons coffee liqueur (optional)
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Unsweetened cocoa powder, for dusting
Preparing the Cream
In a mixing bowl, whisk the egg yolks with sugar until thick and pale. Add mascarpone and mix until smooth.
In a separate bowl, beat the egg whites until they form soft peaks. Gently fold them into the mascarpone mixture, a little at a time, until combined. Take care not to deflate the mix—it should stay light and airy.
Layering the Tiramisu
Mix the espresso with the coffee liqueur if using.
One by one, briefly dip each ladyfinger into the coffee mixture—just a quick dunk so they don’t get soggy—and place them in a single layer in a medium-sized dish (around 8×8 inches or similar).
Spread half of the mascarpone cream over the ladyfingers. Repeat with another layer of dipped ladyfingers and top with the rest of the cream.
Chilling and Serving
Cover and refrigerate for at least 4 hours, preferably overnight. Just before serving, dust the top generously with cocoa powder using a fine sieve.
Tiramisu is smooth, creamy, and layered with just enough coffee flavor to balance the sweetness. It slices easily once chilled and always feels elegant, even when served casually.
