Creamy Classic Tiramisu Recipe Easy Homemade Espresso Layer Dessert
A creamy classic tiramisu with bold espresso layers, smooth mascarpone cream, and a delicate cocoa dusting. Perfect for entertaining or a cozy indulgence.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 20 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Cuisine: Italian
Ingredients
Scale
- 8 ounces (225 g) mascarpone cheese, room temperature
- 3 large eggs, separated, room temperature
- 1/2 cup (100 g) granulated sugar
- 1 teaspoon pure vanilla extract
- 1 1/4 cups (300 ml) strong brewed espresso, cooled
- 2 tablespoons coffee liqueur (optional)
- 24 ladyfinger biscuits (savoiardi)
- Unsweetened cocoa powder, for dusting
Instructions
- Brew 1 1/4 cups (300 ml) of strong espresso and let it cool to room temperature. Stir in 2 tablespoons of coffee liqueur if using. Set aside.
- Carefully separate 3 large eggs, placing yolks in one bowl and whites in another, ensuring no yolk gets into the whites.
- Whisk 3 egg yolks with 1/2 cup (100 g) granulated sugar and 1 teaspoon vanilla extract until pale, thick, and creamy (3-5 minutes with an electric mixer).
- Gently fold 8 ounces (225 g) room temperature mascarpone cheese into the egg yolk mixture using a spatula, avoiding overmixing.
- Whisk the 3 egg whites in a clean bowl until stiff peaks form.
- Add one-third of the whipped egg whites to the mascarpone mixture to lighten it, then gently fold in the rest.
- Quickly dip each ladyfinger into the cooled espresso soak for about 1 second per side and lay a single layer in a 9×9 inch (23×23 cm) dish.
- Spread half of the mascarpone cream evenly over the ladyfingers.
- Repeat with another layer of dipped ladyfingers and top with the remaining mascarpone cream.
- Cover the dish with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
- Just before serving, dust the tiramisu generously with unsweetened cocoa powder using a fine mesh sieve. Optionally, add chocolate shavings or espresso beans on top.
Notes
Use room temperature eggs and mascarpone for smooth blending. Whip egg whites to stiff peaks and fold gently to keep the cream airy. Dip ladyfingers quickly to avoid sogginess. Chill overnight for best flavor and texture. Fresh espresso is preferred over instant coffee. Dust cocoa powder just before serving to prevent clumping.
Nutrition
- Serving Size: Approximately 1/8th
- Calories: 375
- Sugar: 20
- Sodium: 90
- Fat: 25
- Saturated Fat: 15
- Carbohydrates: 30
- Fiber: 1
- Protein: 7
Keywords: tiramisu, classic tiramisu, espresso dessert, mascarpone, easy tiramisu, homemade tiramisu, Italian dessert