Tiramisu Perfection
The classic Italian dessert, made with layers of coffee-soaked ladyfingers and mascarpone cream. Every bite is a taste of heaven—rich, creamy, with just the right amount of coffee flavor cutting through the sweetness.
Tiramisu is one of those desserts that seems complicated but is actually quite simple. The key is using good ingredients and taking your time with each layer. When you get it right, it's absolutely perfect.
Ingredients
- 6 large egg yolks
- 3/4 cup sugar
- 1 cup mascarpone cheese, room temperature
- 1 1/2 cups heavy cream
- 1 1/2 cups strong coffee, cooled
- 3 tablespoons coffee liqueur (optional)
- 24-30 ladyfinger cookies
- Cocoa powder for dusting
Instructions
Start by making the mascarpone cream. Whisk the egg yolks and sugar together in a heatproof bowl set over a pot of simmering water. Keep whisking until the mixture is pale, thick, and warm to the touch. This takes about 5-7 minutes. Remove from heat and let it cool completely.
Once cool, whisk in the mascarpone until smooth. In a separate bowl, whip the heavy cream until it holds stiff peaks. Gently fold the whipped cream into the mascarpone mixture until just combined.
Mix the coffee and liqueur together in a shallow dish. Quickly dip each ladyfinger into the coffee mixture—you want them moist but not soggy. Arrange a layer of dipped ladyfingers in the bottom of an 8x8 inch dish.
Spread half of the mascarpone cream over the ladyfingers. Add another layer of dipped ladyfingers, then the remaining cream. Smooth the top and dust generously with cocoa powder.
Cover and refrigerate for at least 4 hours, preferably overnight. This gives the flavors time to meld and the dessert time to set properly.
The result is a dessert that's creamy and rich, with layers that are distinct but harmonious. The coffee flavor is present but not overwhelming, and the mascarpone cream is smooth and luxurious.
Tiramisu is best made a day ahead, which makes it perfect for entertaining. It's impressive enough for a special occasion but simple enough that you won't stress about making it. And it's one of those desserts that gets better as it sits, as the flavors develop and meld together.