A Classic Tiramisu Recipe with Coffee and Mascarpone

Ingredients

• 6 egg yolks
• 3/4 cup granulated sugar
• 1 cup heavy cream
• 8 oz (225g) mascarpone cheese
• 1 1/2 cups strong brewed espresso or coffee, cooled
• 1/4 cup coffee liqueur (optional)
• 1 pack ladyfinger biscuits (about 24 pieces)
• Unsweetened cocoa powder, for dusting
• Dark chocolate shavings (optional, for garnish)

Instructions

1. In a heatproof bowl over a pot of simmering water, whisk egg yolks and sugar until the mixture is thick and pale, about 5–7 minutes. Remove from heat and let cool slightly.

2. In a separate bowl, whip the heavy cream until stiff peaks form.

3. Gently fold the mascarpone into the cooled egg mixture until smooth. Then fold in the whipped cream until fully combined.

4. In a shallow dish, mix espresso with coffee liqueur if using. Quickly dip each ladyfinger into the coffee mixture (do not soak), and layer them in a 9x9-inch dish.

5. Spread half of the mascarpone mixture over the ladyfingers. Repeat with another layer of dipped ladyfingers and the remaining mascarpone cream.

6. Cover and refrigerate for at least 4 hours or overnight for best flavor and texture.

7. Before serving, dust generously with cocoa powder and garnish with chocolate shavings if desired.

Notes

• Tiramisu is best made a day ahead for deeper flavor
• Use decaf coffee for a caffeine-free version
• Substitute mascarpone with cream cheese if needed
• Keeps in the fridge for up to 3 days