Easy Tiramisu Classic Dessert

The first time I attempted tiramisu, I dipped the ladyfingers for way too long and ended up with what my husband jokingly called tiramisu soup. It was actually still delicious, just eaten with spoons rather than in neat squares. That kitchen disaster taught me that this dessert is surprisingly forgiving, and now I can whip it up in my sleep. There is something magical about how simple ingredients transform into such an elegant treat.

I made this for my Italian neighbors last summer and they actually asked for the recipe. They said it reminded them of their nonnas version, which might be the highest compliment I have ever received. Now whenever they come over for dinner, this is what they secretly hope I am serving.

Ingredients

• 250 g mascarpone cheese: Room temperature mascarpone folds in smoothly without leaving lumps in your cream mixture
• 240 ml cold heavy cream: The colder your cream, the faster it whips to those beautiful stiff peaks you want
• 60 g powdered sugar: Powdered sugar dissolves instantly into the egg yolks without leaving any grainy texture
• 2 large egg yolks: Using room temperature yolks helps them thicken properly when you warm them over the water bath
• 180 ml strong brewed coffee: Let it cool completely so it does not melt your mascarpone mixture when you dip the ladyfingers
• 2 tbsp coffee liqueur: This optional addition deepens the coffee flavor but you can leave it out for an alcohol free version
• 200 g ladyfinger biscuits: Savoiardi biscuits are traditional because they absorb liquid without falling apart completely
• Unsweetened cocoa powder: Dust this generously right before serving or it will absorb into the cream and disappear

Instructions

Warm the egg mixture:

Whisk egg yolks with powdered sugar over simmering water for 2 to 3 minutes until they turn thick and pale yellow, then let them cool slightly before mixing with anything else.

Whip the cream:

Beat your cold heavy cream in a separate bowl until stiff peaks form, which means the cream stands up straight when you lift the beaters.

Make the creamy filling:

Fold mascarpone into the cooled egg mixture until completely smooth, then gently fold in the whipped cream until no white streaks remain.

Prepare the coffee bath:

Mix cooled coffee with coffee liqueur in a shallow dish where you will dip the ladyfingers.

Dip the first layer:

Quickly dip each ladyfinger for just 1 to 2 seconds per side and arrange half of them in a single layer in your square dish.

Add the cream:

Spread half of your mascarpone mixture evenly over the ladyfingers all the way to the edges.

Build the second layer:

Repeat with remaining dipped ladyfingers and finish with the rest of the cream mixture spread smooth on top.

Chill thoroughly:

Cover with plastic wrap and refrigerate at least 4 hours, though overnight is even better for the flavors to meld.

Finish and serve:

Dust generously with cocoa powder and add chocolate shavings right before serving.

Save

My daughter now requests this for her birthday instead of cake. Watching her carefully dust the cocoa powder with such concentration has become one of my favorite kitchen memories. Some recipes are just meant to be passed down through generations, even in families that are not Italian.

Making It Ahead

Tiramisu actually improves with time, so feel free to assemble it the night before you plan to serve it. The flavors deepen and the texture becomes more pudding like as the ladyfingers continue to soften. Just wait to add the cocoa powder until right before serving or it will disappear into the cream.

Choosing Your Dish

While an 8 inch square dish is traditional, I have made this in a 9 inch round pan for a more elegant presentation. You can even layer it in individual glasses for a dinner party that looks extra fancy. Just remember that shallower dishes mean less soaking time for the ladyfingers.

Troubleshooting Common Issues

If your cream mixture looks curdled, it might be because the mascarpone was too cold or you mixed it too vigorously. Try folding more gently next time. For grainy texture, make sure your powdered sugar is completely dissolved into the yolks before adding anything else.

• Curdled mascarpone can often be smoothed out with a quick whisk in a warm bowl
• Too stiff ladyfingers needed more dipping time or thinner coffee mixture
• Sweetness is easily adjusted by adding more powdered sugar to the egg yolks before mixing

Save

There is something deeply satisfying about serving a dessert that looks impressive but required no actual baking. Your friends will assume you spent hours, and that can be our little secret.

Recipe FAQs

→ What type of coffee is best to soak the ladyfingers?

Strong brewed coffee or espresso works best to infuse the ladyfingers with rich flavor without overpowering the dessert.

→ Can I skip the alcohol in the coffee mixture?

Yes, simply omit the coffee liqueur and add a splash of vanilla extract for added aroma without alcohol.

→ How long should the dessert chill before serving?

Chill the layered dessert for at least 4 hours or overnight to allow flavors to meld and the texture to set.

→ What is the purpose of whipping the cream separately?

Whipping the cold heavy cream creates stiff peaks, adding lightness and volume when folded into the mascarpone mixture.

→ Are there alternatives to ladyfingers for layering?

While ladyfingers are traditional, sponge cake or other delicate biscuits can be used if soaked properly to match texture and flavor.