Description
This is the best classic Italian Tiramisu recipe, made with layers of coffee-soaked ladyfingers and a light, creamy mascarpone filling. Choose between whipped cream or egg whites for the perfect texture. No raw eggs – just rich, authentic flavor and a velvety finish that gets better as it chills.
Ingredients
Mascarpone Cream (Option 1 – with heavy cream):
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16 oz (450g) mascarpone cheese, cold
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4 egg yolks
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3/4 cup (165g) sugar
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1 tsp vanilla extract
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Pinch of salt
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1 1/2 cup (360g) heavy cream, cold
OR Mascarpone Cream (Option 2 – with egg whites):
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4 egg yolks
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4 egg whites
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3/4 cup (165g) sugar, divided
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16 oz (450g) mascarpone cheese
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1 tsp vanilla extract
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Pinch of salt
For Assembly:
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~30 ladyfingers
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1 1/2 cups strong black coffee
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2 tbsp cocoa powder (for dusting)
Instructions
Mascarpone Cream (Option 1 – with cream):
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Whip mascarpone until creamy, set aside.
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Heat egg yolks and sugar over a double boiler, whisking for 2 minutes. Remove from heat.
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Combine yolk mixture with mascarpone, add vanilla and salt. Whisk until just combined.
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Whip cold heavy cream to stiff peaks, fold into mascarpone in batches.
Mascarpone Cream (Option 2 – with egg whites):
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Follow steps 1–3 above.
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Heat egg whites with remaining sugar over double boiler to 160°F, then whip to stiff, glossy meringue.
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Gently fold meringue into mascarpone mixture in 2–3 additions.
Assembly:
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Dip each ladyfinger briefly in coffee and layer into 7×11″ dish.
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Spread half of mascarpone cream over.
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Repeat with another soaked layer of ladyfingers and remaining cream.
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Cover and chill for at least 4 hours (preferably overnight).
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Dust with cocoa powder before serving.
Notes
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No raw eggs – eggs are cooked using a double boiler.
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For faster prep, pasteurized eggs can be used without heat.
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Use clean tools when whipping egg whites for best volume.
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Best when chilled overnight for flavors to deepen.