Description
A classic Italian tiramisu made with espresso-soaked ladyfingers layered with creamy mascarpone filling and dusted with cocoa powder. A no-bake dessert that’s light, decadent, and perfect for making ahead.
Ingredients
- 2 tablespoons Dutch processed cocoa powder (plus more for dusting)
- 1 1/2 cups freshly brewed espresso (optional: add 2–3 tablespoons dark rum or coffee liqueur)
- 1 teaspoon vanilla extract
- 6 large egg yolks (pasteurized)
- 3/4 cup white sugar
- 1/4 teaspoon kosher salt
- 16 oz mascarpone cheese
- 1 cup heavy cream, chilled
- 40–45 hard ladyfinger cookies
Instructions
- In a shallow bowl, whisk together cocoa powder, espresso, and vanilla. Set aside.
- In a stand mixer, beat egg yolks and sugar on high until pale and thick (about 5 minutes).
- Add salt and mascarpone, beating until smooth and creamy.
- In a separate bowl, whip heavy cream to soft peaks. Fold into mascarpone mixture until combined.
- Quickly dip each ladyfinger into espresso mixture (1–2 seconds each) and line them in the bottom of a baking dish.
- Spread half of the mascarpone mixture over the ladyfingers and dust lightly with cocoa powder.
- Repeat with another layer of dipped ladyfingers and mascarpone mixture. Finish with a generous dusting of cocoa powder.
- Cover and refrigerate at least 2 hours, preferably overnight, before serving.
Notes
- Do not soak ladyfingers too long—quick dips prevent sogginess.
- Best flavor develops after chilling overnight.
- Can substitute strong brewed coffee if espresso is unavailable.
- Skip alcohol for a kid-friendly version.
- Serve cold, dusted with extra cocoa just before slicing.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (1/10 of tiramisu)
- Calories: 410
- Sugar: 24 g
- Sodium: 95 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 210 mg
