Tiramisu

This tiramisu recipe is made with coffee-soaked ladyfingers and the creamiest mascarpone filling. An easy-to-make Italian classic dessert!

Course Dessert

Cuisine Italian

Keyword Tiramisu

Prep Time 20

Total Time 2 20

Servings servings

Calories 379kcal

Author Chrissie Baker (thebusybaker.ca)

Equipment

Hand Mixer

Ingredients

500 grams mascarpone cheese at room temperature
3 large eggs
1/2 teaspoon cream of tartar
6 tbsp sugar divided
2 cups strong brewed coffee cooled to room temperature
1/2 teaspoon vanilla extract
2 tablespoons Marsala wine , dark rum, or brandy optional
350 grams ladyfinger cookies
1/4 cup cocoa powder for dusting
4 ounces dark chocolate

US Customary - Metric

Instructions

Take the mascarpone out of the fridge and brew 2 cups of strong coffee.
Separate the eggs and add 4 tablespoons of sugar to the yolks, saving the other 2 for the whites.
Whip the egg yolks and sugar until they turn pale in color. Add the mascarpone cheese gradually and mix well. Set aside.
Add the vanilla and the Marsala wine, rum or rum extract to the coffee (if using) and dip the ladyfingers in the coffee mixture for one second per side. Place them in your 9-inch by 13-inch pan one by one until you've lined the bottom.
Clean your beaters well and start whipping your egg whites with the cream of tartar. When they reach soft peaks add the remaining 2 tablespoons of sugar, one at a time.
Gently fold the mascarpone mixture into the egg whites with a spatula.
Smooth half of the mascarpone and egg white mixture over the bottom layer of coffee-soaked ladyfingers and dust the top of the mascarpone layer with cocoa powder. Finely grate some dark chocolate on top as well.
Add another layer of coffee-soaked ladyfingers over the cocoa-dusted mascarpone layer and then top with the remaining mascarpone mixture, smoothing it out as much as possible.
Cover with plastic wrap and refrigerate for 2 hours or overnight.
Dust with the remaining cocoa powder and grate some dark chocolate right before slicing and serving.

Video

Notes

Storage Instructions

This tiramisu will keep well in the fridge for up to 3 days in an airtight container or wrapped well in plastic wrap.

Freezer Instructions

We don't recommend freezing it, although if you do be sure to freeze it without dusting the top with cocoa and chocolate. If frozen and thawed, it's possible the mascarpone cream filling could separate and release liquid, making the tiramisu soggy.

Nutrition