This tiramisu dazzles with rich espresso-soaked ladyfingers layered between a smooth mascarpone cream blended with whipped cream and sugar. Each bite delivers a balanced infusion of bold coffee and delicate sweetness, culminating in a dusting of cocoa that transforms this classic Italian dessert into an unforgettable indulgence.
I’ve had my fair share of tiramisus and lemme confirm that this is the worlds best tiramisu recipe I have ever made. I started by separating 6 egg yolks and beating them with 3/4 cup granulated sugar until thick and yellow.
Next I added 1 cup mascarpone cheese that gives it that rich, creamy texture and then I gently folded in 1 1/2 cups of heavy cream which had been chilled so it would whip up light. I brewed 1 1/2 cups of strong espresso and cooled it down before dipping about 24 ladyfingers briefly into the mixture along with 2 tablespoons of coffee liqueur which is optional but really intensifies the coffee flavor.
I finished it off with unsweetened cocoa powder dusted on top The nutritional value comes from the quality ingredients that give the dish a good balance of proteins and fats Its the easiest tiramisu recipe to enjoy at home!
Why I Like this Recipe
I like this recipe because it’s really easy to make even if I’m not a master chef and it just turns out great every time. I love how the mascarpone cream mixes with the espresso-soaked ladyfingers to make a perfect balance of creamy and coffee flavor. The step by step instructions give me confidence that I won’t mess up the process, which is really important when I try something new. Also, I enjoy how the dessert tastes fancy enough to impress my friends but is simple enough to make at home.
Ingredients
- Egg yolks: give protein and rich flavor which makes the cream extra smooth.
- Sugar: adds sweetness but doesnt provide any fibre, just a quick energy boost.
- Mascarpone: creamy and mild, it brings a lovely texture and slight tang.
- Heavy cream: rich and thick, it makes the dessert decadently luscious.
- Espresso: strong and bitter, it balances the sweetness perfectly while giving a deep aroma.
- Ladyfingers: light cakes that soak up coffee, turning soft and flavorful.
- Cocoa powder: dusted on top, it adds a hint of bittersweet and eye-catching finish.
Ingredient Quantities
- 6 egg yolks
- 3/4 cup granulated sugar
- 1 cup mascarpone cheese
- 1 1/2 cups heavy cream, chilled
- 1 1/2 cups strong brewed espresso, cooled
- 2 tablespoons coffee liqueur (optional)
- About 24 ladyfingers (savoiardi)
- Unsweetened cocoa powder for dusting
How to Make this
1. In a large bowl, whisk together the egg yolks and granulated sugar until the mixture turns pale and creamy.
2. Add the mascarpone cheese to the yolk mixture and stir until everything is well combined and smooth.
3. In another bowl, whip the chilled heavy cream until soft peaks form, then gently fold it into the mascarpone mixture, being careful not to over mix.
4. In a shallow dish, mix the cooled espresso with the coffee liqueur if you’re using it.
5. Quickly dip each ladyfinger into the espresso mixture – be careful not to soak them too long or they’ll fall apart – and then arrange a layer of them in the bottom of your serving dish.
6. Spread half of the mascarpone and cream mixture evenly over the layer of soaked ladyfingers.
7. Lay another layer of dipped ladyfingers on top of the cream layer.
8. Top with the remaining mascarpone mixture, spreading it evenly across the dessert.
9. Dust a generous layer of unsweetened cocoa powder over the top, covering all the layers.
10. Refrigerate the tiramisu for at least 4 hours or overnight so the flavors can meld together, then serve and enjoy!
Equipment Needed
1. Large mixing bowl for beating the egg yolks and granulated sugar
2. Whisk for mixing the egg yolk and sugar until pale and creamy
3. Medium bowl for whipping the heavy cream until soft peaks form
4. Electric mixer or a sturdy whisk to help whip the cream
5. Shallow dish for combining the cooled espresso with the coffee liqueur
6. Serving dish to layer the soaked ladyfingers and mascarpone mixture
7. Rubber spatula for gently folding the whipped cream into the mascarpone mix
8. Fine mesh strainer or sifter for evenly dusting unsweetened cocoa powder over the top
FAQ
The World’s Best Tiramisu Recipe Substitutions and Variations
- Egg yolks: If you dont like raw eggs, you can use pasteurized egg yolks from the store
- Granulated sugar: Try using superfine sugar or even a little brown sugar for a richer flavor
- Mascarpone cheese: A mix of cream cheese with a bit more heavy cream can work if you cant find mascarpone
- Heavy cream: You could substitute with whipping cream as long as its chilled and has a good fat content
- Ladyfingers: If you cant get savoiardi, a light sponge cake cut into strips might do the trick
Pro Tips
1. When whipping your heavy cream, dont whip it too much cause it can turn buttery instead of airy, which can mess up the texture of the dessert.
2. Be real careful when dipping your ladyfingers into the coffee. You wanna soak them just long enough so they get flavor without falling apart into mush.
3. If possible, use freshly brewed espresso for the best taste. Its aroma and flavor totally gives the dessert that authentic kick.
4. Let the tiramisu chill overnight if you can. The extra time in the fridge makes all the flavors blend better and makes the dessert extra yummy.
The World’s Best Tiramisu Recipe
My favorite The World’s Best Tiramisu Recipe
Equipment Needed:
1. Large mixing bowl for beating the egg yolks and granulated sugar
2. Whisk for mixing the egg yolk and sugar until pale and creamy
3. Medium bowl for whipping the heavy cream until soft peaks form
4. Electric mixer or a sturdy whisk to help whip the cream
5. Shallow dish for combining the cooled espresso with the coffee liqueur
6. Serving dish to layer the soaked ladyfingers and mascarpone mixture
7. Rubber spatula for gently folding the whipped cream into the mascarpone mix
8. Fine mesh strainer or sifter for evenly dusting unsweetened cocoa powder over the top
Ingredients:
- 6 egg yolks
- 3/4 cup granulated sugar
- 1 cup mascarpone cheese
- 1 1/2 cups heavy cream, chilled
- 1 1/2 cups strong brewed espresso, cooled
- 2 tablespoons coffee liqueur (optional)
- About 24 ladyfingers (savoiardi)
- Unsweetened cocoa powder for dusting
Instructions:
1. In a large bowl, whisk together the egg yolks and granulated sugar until the mixture turns pale and creamy.
2. Add the mascarpone cheese to the yolk mixture and stir until everything is well combined and smooth.
3. In another bowl, whip the chilled heavy cream until soft peaks form, then gently fold it into the mascarpone mixture, being careful not to over mix.
4. In a shallow dish, mix the cooled espresso with the coffee liqueur if you’re using it.
5. Quickly dip each ladyfinger into the espresso mixture – be careful not to soak them too long or they’ll fall apart – and then arrange a layer of them in the bottom of your serving dish.
6. Spread half of the mascarpone and cream mixture evenly over the layer of soaked ladyfingers.
7. Lay another layer of dipped ladyfingers on top of the cream layer.
8. Top with the remaining mascarpone mixture, spreading it evenly across the dessert.
9. Dust a generous layer of unsweetened cocoa powder over the top, covering all the layers.
10. Refrigerate the tiramisu for at least 4 hours or overnight so the flavors can meld together, then serve and enjoy!
