Tiramisu

An ultra-creamy, coffee-soaked, cocoa-dusted Italian dessert with cloud-like mascarpone filling and tender ladyfingers.

Ingredients

• 1 1/4 cups (300 ml) strong espresso or very strong coffee, cooled
• 3 tbsp (45 ml) coffee liqueur (optional, or use more coffee)
• 5 large eggs, separated
• 2/3 cup (135 g) caster/superfine sugar
• 1 lb (450 g) mascarpone, cold
• 1 tsp vanilla extract (optional but recommended)
• 1/2 tsp fine salt
• 1 1/2 cups (360 ml) cold heavy cream
• 7 oz (200 g) ladyfingers/savoiardi (about 28–32)
• 2–3 tbsp unsweetened cocoa powder, for dusting
• 1 oz (30 g) dark chocolate, finely shaved or grated (optional)

Method

• 1

  Step 1: Make the coffee dip

  In a shallow bowl, combine the cooled espresso/coffee with the coffee liqueur (if using). Set aside so it’s ready for fast dipping (don’t soak).

• 2

  Step 2: Whisk yolks + sugar

  In a heatproof bowl, whisk the egg yolks and sugar until combined. Set the bowl over a saucepan with 1 inch/2.5 cm gently simmering water (the bowl should not touch the water). Whisk constantly until the mixture is hot to the touch and slightly thickened, 3–5 minutes (aim for 160°F/71°C if you have a thermometer). Remove from heat and whisk 30 seconds more. Cool 10 minutes.

• 3

  Step 3: Beat mascarpone in

  Add the cold mascarpone, vanilla, and salt to the yolk mixture. Beat on low-to-medium just until smooth and thick (30–45 seconds). Do not overbeat or it can turn grainy.

• 4

  Step 4: Whip the cream

  In a separate bowl, whip the cold heavy cream to medium peaks (it should hold soft “waves” and just start to stand up). Fold the whipped cream into the mascarpone mixture in 3 additions, using a gentle scooping motion to keep it airy.

• 5

  Step 5: Whip the egg whites

  In a clean bowl, whip egg whites to stiff peaks (glossy and standing tall). Fold into the mascarpone mixture in 2 additions, gently, until no white streaks remain.

• 6

  Step 6: Dip and layer

  Working one at a time, dip ladyfingers into the coffee for **1 second per side** (a quick in-and-out). Arrange a snug layer in a 8x8 inch (20x20 cm) or similar dish. Spread half the mascarpone cream over, smoothing the top.

• 7

  Step 7: Repeat

  Add a second layer of quickly dipped ladyfingers. Top with the remaining mascarpone cream and smooth the surface.

• 8

  Step 8: Chill to set

  Cover and refrigerate at least **6 hours** (overnight is best) so the ladyfingers soften and the cream sets into clean slices.

• 9

  Step 9: Finish and serve

  Just before serving, dust generously with cocoa powder (use a fine sieve). Scatter with shaved dark chocolate if using. Slice and serve cold.

Tips

• **Dipping rule**: Ladyfingers should be briefly dipped, not soaked—if they feel heavy in your fingers, they’re overdone and the tiramisu can go soggy.
• **No alcohol**: Skip the liqueur and use all coffee; add 1/2 tsp extra vanilla for a rounder flavor.
• **Food safety note**: This recipe gently heats yolks; if you prefer no raw egg whites, replace the whipped whites with an extra 1/2 cup (120 ml) whipped cream (texture will be slightly denser but still luscious).
• **Make-ahead**: Best made **the day before**; keeps 3 days refrigerated. Dust cocoa right before serving for the prettiest finish.
• **To serve**: Excellent with fresh berries or a small espresso on the side.

Nutrition (per serving, estimate)