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Tiramisu

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A classic Italian no-bake dessert that combines espresso, creamy mascarpone, and a light texture, perfect for dinner parties or holiday gatherings.

  • Author: daniel-kim
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Total Time: 720 minutes
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: Italian
  • Diet: Vegetarian

Ingredients

Scale
  • 1 cup very strongly prepared espresso, warm or room temperature
  • 5 tablespoons Grand Marnier (optional)
  • 40–45 ladyfingers
  • 16 ounces mascarpone, cold
  • 2 tablespoons dark rum
  • 4 large pasteurized eggs, separated
  • 1/2 cup granulated sugar, divided
  • 2 cups heavy cream or heavy whipping cream
  • 1/2 teaspoon pure vanilla extract
  • 1/8 teaspoon salt
  • Unsweetened natural or Dutch-process cocoa powder

Instructions

  1. Prepare a large 9×13-inch baking pan and set it aside. Line with parchment if you prefer easier serving.
  2. Whisk together the espresso and Grand Marnier in a shallow bowl, ensuring the espresso is warm or at room temperature.
  3. Quickly dip each ladyfinger into the espresso mixture, one at a time, and arrange them in the baking pan to form a solid layer. Do not soak them; a quick dip is sufficient to keep them slightly firm.
  4. Combine the cold mascarpone and dark rum in a mixing bowl. Mix on medium speed until well combined and smooth.
  5. Whisk the egg yolks with 1/4 cup of the sugar in a double boiler until foamy and slightly thickened. Remove from heat and fold this mixture into the mascarpone until even.
  6. Whip the heavy cream with vanilla extract until medium peaks form, then gently fold it into the mascarpone mixture.
  7. Beat the egg whites and salt until foamy, gradually adding the remaining 1/4 cup sugar and continuing to beat until stiff peaks form. Carefully fold this into the mascarpone mixture.
  8. Spread half of the mascarpone cream evenly over the first layer of soaked ladyfingers.
  9. Dip the remaining ladyfingers in the espresso mixture and arrange them on top of the mascarpone layer.
  10. Spread the remaining mascarpone cream on top and smooth the surface.
  11. Refrigerate the tiramisu uncovered for 2 to 3 hours, then cover and refrigerate for at least 8 to 9 hours or overnight. Slice and serve chilled.

Notes

Serve chilled, dusted with cocoa powder, and pair with a small cup of espresso or a glass of dessert wine for a memorable finish.

Nutrition

Find it online: https://daytasty.com/tiramisu/