Tiramisu Recipe

Reading Time: 3 minutes

We are obsessed with tiramisu!

Tiramisu translates to “pick me up”, which is the perfect name for an Italian dessert that has both coffee and chocolate in it.

It’s super easy to make and only requires time to soak before serving.

You’ll see lots of tiramisu recipes that use heavy whipping cream, but we urge you to avoid those! A classic tiramisu recipe DOES NOT require it.

Below, we’ll share our tiramisu recipe that our family LOVES. And best of all, it does not require alcohol, so kids can enjoy it too.

It should take a total of 30 minutes to prep and 2 hours (and up to overnight) to soak and be ready to eat!

See our Classic Tiramisu Video

Ingredients

• 1/4 cup Dutch Processed cocoa powder, plus more for dusting
• 1 cup brewed espresso (option to add a few tablespoons of dark rum or coffee liquor such as Kahlua)
• 1 tablespoon vanilla extract
• 3 large egg yolks (use pasteurized eggs)
• 3 large egg whites (separated)
• 1/4 cup white sugar
• 1/4 teaspoon kosher salt
• 8 ounces mascarpone cheese (refrigerated)
• 18 ladyfinger cookies

Instructions

1. Prepare the coffee. We used a drip, but you can either make it with a Moka pot (macchinetta del caffè) or use instant espresso coffee. The coffee needs to have a strong, bitter flavor. The coffee will balance out the sweetness of the ladyfingers and the Mascarpone cream once finished.
2. Let the coffee cool down before dipping the ladyfingers. You want to avoid anything hot in this recipe as it can ruin the cream.
3. Separate the egg whites and yolks into two different bowls.
4. Using an electric mixer, whisk together egg yolks and sugar. It should take about 4-5 minutes. The mixture will get creamy and will double in size.
5. Add Mascarpone and gently fold into the egg mixture until well combined. You want your mascarpone cream to be creamy and light. Set aside after 4 minutes.
6. In another bowl, you’ll make the meringue. Whip the egg whites with a pinch of salt until stiff peaks form. It will look like whipped cream.
7. ⁣⁣Add the whipped egg whites into the mascarpone mix, stirring gently from bottom to top. After folding all the meringue in, you will get to the final mascarpone cream for your tiramisu. You can use a spatula to do so.
8. Time to layer the Tiramisu. Spread a few spoons of the mascarpone cream on the bottom of a baking dish. Dip each ladyfinger in the coffee for not more than 1 second. Ladyfingers are very porous and soak up lots of liquid. They will disintegrate and crumble if left inside the coffee for too long.
9. Dip the ladyfingers into the coffee quickly and place them onto the initial mascarpone layer. Break the ladyfingers in half to fill in any empty spaces.
10. Spread more of the mascarpone cream onto the layer of soaked ladyfingers. Each following marscapone layer should be as tall as the layer of ladyfingers. Continue layering until you use up all the ingredients⁣⁣. The final top layer should always be a mascarpone cream layer.
11. Cover and refrigerate for up to 2 hours or overnight.
12. Remove the tiramisu from the fridge and dust the top layer with unsweetened cocoa powder and serve. You can also dust with chocolate before refrigerating.

And you’ve made Tiramisu! This recipe is the classic tiramisu recipe, and it’s so delightfully easy to make.

Try it out and tag us @ilovebowljobs so we can see your creation!

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A post shared by Alex Tran | Food Blogger & Bowliever (@ilovebowljobs)

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