Classic Italian Tiramisu Cake with Coffee Layers and Soft Mascarpone Cream

Adjust the servings and the ingredient amounts & nutrition below update automatically.

• 200 grams Ladyfinger biscuits (savoiardi)
• 300 ml Strong espresso coffee, cooled
• 250 grams Mascarpone cheese
• 200 ml Heavy cream
• 3 Egg yolks
• 80 grams Granulated sugar
• 2 tbsp Unsweetened cocoa powder
• 1 pinch Salt
• 1 tsp Vanilla extract

👩‍🍳 Instructions

1. 1 Brew a strong espresso coffee, then let it cool completely at room temperature. Set it aside in a shallow dish so it's easy to dip the biscuits into.
2. 2 Heat water in a saucepan until boiling, then lower the heat. Place a heatproof bowl over it (double-boiler method), and add the egg yolks, sugar, and salt. Whisk continuously for 5-7 minutes until the mixture thickens, turns pale, and becomes foamy (this process is called zabaglione).
3. 3 Remove the bowl from the heat and let the egg mixture cool slightly, stirring occasionally so it doesn't clump.
4. 4 In a separate bowl, whisk the mascarpone until smooth and lump-free, then fold it into the cooled egg mixture. Stir gently with a spatula until well combined.
5. 5 In another bowl, whip the heavy cream and vanilla extract with a mixer until stiff (from soft peaks to stiff peaks).
6. 6 Gently fold the whipped cream into the mascarpone mixture in stages, using a circular motion from the bottom up—don't stir roughly, so you don't lose the air inside.
7. 7 Dip the ladyfingers one by one into the cooled coffee for just 2-3 seconds on each side—don't soak them too long, or the biscuits will fall apart and turn soggy.
8. 8 Arrange the first layer of coffee-dipped ladyfingers at the bottom of a baking dish or square glass container.
9. 9 Pour half of the mascarpone cream over the biscuit layer and smooth it out with a spatula.
10. 10 Repeat with a second layer: arrange more coffee-dipped ladyfingers, then cover with the remaining mascarpone cream, smoothing the surface evenly.
11. 11 Cover the dish with plastic wrap and refrigerate for at least 4 hours, ideally overnight, so the flavors meld and the texture sets perfectly.
12. 12 Before serving, sift a thin, even layer of cocoa powder over the top of the tiramisu using a tea strainer. Slice and serve chilled.

💡 Tips

📊 Nutrition Facts / serving

💬 Comments (0)

Log In to leave a comment!

🍽 More Recipes

Pudding & Dessert

No-Bake Matcha Red Bean Cheesecake

⏱ 30 min 🍽 8 servings

Pudding & Dessert

No-Bake Fresh Mango Cheesecake

⏱ 30 min 🍽 10 servings

Pudding & Dessert

Kolak Labu Kuning Kacang Hijau Santan Gula Merah (Pumpkin and Mung Bean Compote in Coconut Milk and Palm Sugar)

⏱ 60 min 🍽 6 servings

Pudding & Dessert

Kolak Biji Salak Ubi Ungu Kuah Gula Merah (Purple Sweet Potato "Snake Fruit Seed" Compote in Palm Sugar Coconut Broth)

⏱ 60 min 🍽 5 servings