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Classic Tiramisu

Classic Italian tiramisu layered with espresso-soaked ladyfingers and a light mascarpone cream, dusted with cocoa. No baking required.
Print Recipe
Prep Time 30 minutes
Resting 6 hours
Total Time 6 hours 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 4 large eggs separated
  • 100 g caster sugar
  • 500 g mascarpone cold
  • 300 ml strong espresso cooled
  • 2 tbsp coffee liqueur or marsala (optional)
  • 250 g savoiardi (ladyfingers)
  • 2 tbsp unsweetened cocoa powder

Method
 

  1. Beat the egg yolks with the sugar for 4–5 minutes until pale and thick.
  2. Beat in the mascarpone until smooth.
  3. In a clean bowl, whisk the egg whites to stiff peaks, then fold them gently into the mascarpone mixture.
  4. Mix the espresso with the liqueur, if using.
  5. Dip each ladyfinger into the coffee for 1–2 seconds and lay in a single layer in a 20 × 30 cm dish.
  6. Spread half the cream over the biscuits. Repeat with another layer of dipped biscuits and the remaining cream.
  7. Cover and chill for at least 6 hours or overnight. Dust with cocoa just before serving.

Notes

Use very fresh, pasteurised eggs, as the eggs are not cooked. Dip the biscuits quickly: soaked ladyfingers turn the tiramisu watery.