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Classic Tiramisu

Creamy homemade tiramisu made with mascarpone cheese, espresso, whipped cream, and delicate ladyfingers layered into a rich Italian-style dessert perfect for entertaining or make-ahead gatherings.
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Prep Time 30 minutes
Cook Time 10 minutes
Chill Time 8 hours
Total Time 8 hours 40 minutes
Servings: 16 slices
Ingredients Method Notes

Ingredients
  

Mascarpone Filling:
  • 6 large egg yolks
  • 135 g / 2/3 cup granulated sugar
  • 1/4 teaspoon salt
  • 680 g / 24 ounces cold mascarpone cheese
  • 2 teaspoons vanilla extract
  • 360 ml / 1 1/2 cups cold heavy whipping cream
Coffee Layer:
  • 480 ml / 2 cups cold espresso
  • 60 ml / 1/4 cup Kahlua optional
Assembly:
  • 40 –45 ladyfingers
  • 22 g / 1/4 cup unsweetened cocoa powder

Method
 

Mascarpone Filling:
  1. Combine the egg yolks, granulated sugar, and salt in a large heatproof bowl.
  2. Place the bowl over a saucepan of simmering water and whisk constantly so the eggs do not scramble.
  3. Continue whisking until the mixture becomes pale, thickened, and reaches 165°F–170°F, about 10–13 minutes.
  4. Remove from the heat and let cool for 5–10 minutes.
  5. Whisk in the cold mascarpone cheese and vanilla extract just until smooth and combined. Do not overmix.
Whipped Cream:
  1. In a separate cold bowl, whip the heavy cream to medium-stiff peaks.
  2. Fold half of the whipped cream into the mascarpone mixture.
  3. Gently fold in the remaining whipped cream until fully combined and smooth.
Coffee Layer:
  1. In a shallow dish, combine the cold espresso and Kahlua.
Assembly:
  1. Dip the ladyfingers into the coffee mixture one at a time.
  2. Arrange half of the dipped ladyfingers in a single layer inside a 9x13-inch baking dish.
  3. Spread half of the mascarpone filling over the ladyfingers.
  4. Add another layer of dipped ladyfingers.
  5. Spread the remaining mascarpone mixture evenly on top.
  6. Dust generously with cocoa powder.
  7. Cover tightly and refrigerate for at least 8 hours or overnight before serving.

Notes

Keep the mascarpone cold until ready to use for the smoothest texture and to prevent curdling.
Do not soak the ladyfingers too long or the tiramisu can become overly soft.
Strong brewed coffee can be used instead of espresso if preferred.
This dessert tastes even better after chilling overnight.
Tiramisu can be refrigerated tightly covered for up to 4 days.