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Tiramisu Recipe

Recipe by Pedro M. A. Neves

This classic tiramisu recipe layers espresso-soaked ladyfingers with rich mascarpone cream and a dusting of cocoa. It comes together in 30 minutes with no baking required, and tastes even better after a night in the fridge.

Ingredients

• 6 large egg yolks
• 150 g (3/4 cup) granulated sugar
• 500 g (2 cups) mascarpone cheese, room temperature
• 300 ml (1 1/4 cups) heavy cream
• 300 ml (1 1/4 cups) strong brewed espresso, cooled
• 3 tbsp coffee liqueur (optional)
• 300 g (about 30) savoiardi ladyfingers
• 2 tbsp unsweetened cocoa powder

Instructions

1. Whisk the egg yolks and sugar in a heatproof bowl set over simmering water for 8-10 minutes until pale, thick and doubled in volume. Remove from heat and cool for 5 minutes.

2. Fold the mascarpone into the cooled egg mixture until smooth and lump-free.

3. In a separate bowl, whip the heavy cream to stiff peaks, then gently fold it into the mascarpone mixture.

4. Combine the cooled espresso and coffee liqueur in a shallow dish. Quickly dip each ladyfinger for 1-2 seconds per side.

5. Arrange a layer of dipped ladyfingers in the base of a 23x33 cm dish, then spread half of the mascarpone cream on top.

6. Repeat with a second layer of dipped ladyfingers and the remaining cream, smoothing the top.

7. Cover and refrigerate for at least 6 hours, ideally overnight.

8. Dust generously with cocoa powder just before serving and cut into squares.

Substitutions

• Replace mascarpone with full-fat cream cheese beaten with 2 tbsp cream for a budget option
• Use decaf espresso for a caffeine-free version
• Skip the liqueur and add 1 tsp vanilla extract for an alcohol-free tiramisu
• Gluten-free ladyfingers work perfectly for a gluten-free version

Tips

• Dip ladyfingers quickly — more than 2 seconds and they turn soggy
• Use room-temperature mascarpone to avoid lumps
• Overnight chilling gives the cleanest slices and best flavor
• A serrated knife wiped between cuts keeps layers neat

Tiramisu, meaning 'pick me up' in Italian, originated in the Veneto region in the 1960s and quickly became Italy's most famous dessert worldwide.

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