Tiramisu

Tiramisu is a timeless Italian dessert loved for its elegant layers of espresso-soaked ladyfingers, velvety mascarpone cream, and a dusting of cocoa powder. Its name means “pick me up,” and it certainly lives up to it — with the rich flavors of coffee and cocoa mingling in every bite. Whether served in a dish or as individual portions, tiramisu is a crowd-pleaser that never goes out of style.

Traditional layered tiramisu dusted with cocoa powder on a white plate.
Clock symbol indicating preparation, baking, and chilling times

Prep – 20 minutes
Cook – 10 minutes
Chill – 6 hours

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8 servings
Ingredients
  • 6 large egg yolks
  • ¾ cup (150g) granulated sugar
  • 1 cup (240ml) heavy cream
  • 1 cup (240ml) mascarpone cheese
  • 2 cups (480ml) strong brewed espresso or coffee, cooled
  • 3 tbsp coffee liqueur (optional)
  • 2 packs (about 7 oz / 200g) ladyfinger biscuits
  • Unsweetened cocoa powder, for dusting
Instructions
  • Whisk egg yolks and sugar in a double boiler over simmering water until thickened (8–10 mins). Cool slightly.
  • Whip cream to stiff peaks and fold in mascarpone. Gently mix in egg yolk mixture.
  • Combine coffee and liqueur. Dip ladyfingers quickly and layer in a 9×9-inch dish.
  • Spread half the cream, repeat layers, and finish with cream.
  • Cover and chill 6+ hours or overnight.
  • Dust with cocoa before serving.

Tips & Tricks

  • Use strong, cooled espresso or coffee — avoid overly watery brews.
  • Dip ladyfingers quickly in coffee to prevent sogginess.
  • Let it rest in the fridge at least 6 hours, ideally overnight, to develop flavor and structure.
  • Use room-temperature mascarpone for a smooth filling that mixes easily.
  • Store leftovers covered in the fridge for up to 3 days — it gets better with time!
  • Serve chilled in slices or scoop into cups for a rustic, layered presentation.
  • Top with chocolate shavings, espresso beans, or a swirl of whipped cream for added flair.

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