Classic Tiramisu
🛠 Equipment
- Rectangular dish (20×30 cm)
- Whisk or electric mixer
- Large bowl
- Fine sieve or strainer
🛒 Ingredients
| 500 g | Mascarpone | |
| 5 | Fresh eggs | |
| 120 g | Granulated sugar | |
| 300 g | Ladyfingers (savoiardi) | |
| 40 cl | Strong black coffee (espresso) | |
| 3 tbsp | Unsweetened cocoa powder | |
| 1 tsp | Vanilla extract |
Preparation
Step 1: Prepare the coffee
Prepare 40 cl of strong black coffee (espresso style).
Pour it into a shallow dish and let it cool completely.
Step 2: Separate the eggs
Separate the egg whites from the yolks.
Place the egg whites in the refrigerator — they will whip better when cold.
Step 3: Whisk the yolks
In a large bowl, whisk the egg yolks with the sugar and vanilla extract until the mixture turns pale and frothy.
Add the mascarpone little by little, gently whisking until you get a smooth and even cream.
Step 4: Whip the egg whites
Whip the egg whites to stiff peaks with a pinch of salt.
Gently fold them into the mascarpone cream using a spatula, with a gentle up-and-down motion to avoid deflating them.
Step 5: Assemble the tiramisu
Quickly dip each ladyfinger into the cold coffee (2 seconds per side).
Line the bottom of the dish with a first layer of soaked ladyfingers.
Cover with half of the mascarpone cream.
Add a second layer of soaked ladyfingers, then the remaining cream.
Step 6: Chill and serve
Smooth the surface with a spatula.
Generously dust with sifted unsweetened cocoa powder.
Refrigerate for at least 4 hours (ideally overnight).
Dust with a fresh layer of cocoa right before serving.
Cut into portions and serve well chilled.
💡 Tips & variations
- For a tiramisu without the risk of raw eggs, use extra-fresh eggs or replace the egg whites with 20 cl of heavy cream whipped to stiff peaks.
- The coffee must be cold before dipping the ladyfingers — warm biscuits would fall apart.
- Make the tiramisu the day before: 12 to 24 hours in the fridge develops the flavors and firms up the texture.
- Do not soak the ladyfingers too long — 2 seconds per side is enough, otherwise they turn into mush.
❓ Frequently asked questions
How long does this recipe take?
30 min + 4h chilling (30 min prep).
How many servings does this make?
6 servings.
How difficult is this recipe?
easy.
How do I store this dessert?
Store in an airtight container in the refrigerator for 2–3 days. Take it out 15 min before serving for the best texture.
