Easy Tiramisu
This easy tiramisu recipe brings the iconic Italian dessert to your kitchen with just six simple ingredients and minimal hands-on time. Layers of coffee-soaked ladyfingers meet silky mascarpone cream in a no-bake treat that tastes like it came straight from a Roman trattoria.
Equipment
- Electric mixer or stand mixer with whisk attachment
- Large mixing bowls - at least 2
- Medium heat-safe bowl - for egg yolk mixture
- Whisk - if not using electric mixer
- 8x8-inch baking dish or 9x9-inch dish
- Shallow dish - for dipping ladyfingers
- Rubber spatula - for folding
- Fine mesh sieve or sifter - for cocoa powder
- Measuring cups and spoons
Ingredients
- 6 large egg yolks - at room temperature
- 3/4 cup granulated sugar - 150g, divided
- 1 1/3 cups mascarpone cheese - 320g, cold from the refrigerator
- 1 3/4 cups strong brewed espresso or very strong coffee - 420ml, cooled to room temperature
- 2 tablespoons coffee liqueur or Marsala wine - 30ml (optional)
- 24-28 ladyfinger cookies - savoiardi
- 2-3 tablespoons unsweetened cocoa powder - 12-18g, for dusting
- 4 large egg whites - at room temperature
Instructions
- Separate the eggs carefully. Place the egg yolks in a medium heat-safe bowl and add 6 tablespoons (75g) of the sugar. Whisk vigorously until pale yellow, thick, and ribbon-like, about 2-3 minutes. Set aside.
- Add the cold mascarpone to the egg yolk mixture. Whisk gently until smooth and no lumps remain, about 30 seconds. Avoid over-mixing. Set aside.
- In a clean, dry large bowl, beat the egg whites on medium speed until foamy. Gradually add the remaining 6 tablespoons (75g) sugar and whip on medium-high until stiff, glossy peaks form, 3-5 minutes. Do not over-beat.
- Gently fold one-third of the whipped egg whites into the mascarpone mixture to lighten it. Fold in the remaining whites in two additions until no streaks remain. The cream should be light and airy.
- Pour the cooled espresso into a shallow dish. Stir in the coffee liqueur or Marsala if using. Taste and adjust sweetness if needed.
- Quickly dip each ladyfinger in the coffee mixture for 1-2 seconds. Arrange in a single layer in the baking dish. Spread half the mascarpone cream evenly over the top.
- Repeat dipping and layering with remaining ladyfingers for a second layer. Spread the remaining mascarpone cream on top and smooth evenly.
- Cover tightly with plastic wrap and refrigerate for at least 4 hours, preferably overnight. Just before serving, dust generously with cocoa powder using a fine-mesh sieve.
Notes
- Use room temperature eggs for better volume when whipping.
- Keep mascarpone cold until mixing for a firmer texture.
- Dip ladyfingers very quickly (1-2 seconds) to avoid sogginess; they continue absorbing liquid while chilling.
- Fold egg whites gently to preserve airiness.
- Chill for at least 4 hours, ideally overnight, for best flavor melding and texture.
- Dust with cocoa powder just before serving to prevent it from becoming soggy.
- Use pasteurized eggs or heat the yolk-sugar mixture to 160°F for food safety if concerned about raw eggs.
- Brew very strong coffee or espresso for bold flavor.
- Can be made 1-2 days in advance and stored covered in the refrigerator.
- For alcohol-free version, omit the liqueur and add 1/2 teaspoon vanilla extract to the coffee if desired.