Meal Prep · Italian
Classic Tiramisu
Indulge in this timeless Italian dessert, a harmonious blend of coffee, mascarpone, and ladyfingers.
Ingredients
Tap to check offMethod
Step-by-step- In a heatproof bowl set over a saucepan of simmering water (bain-marie), whisk together egg yolks and sugar until pale and thickened, about 8-10 minutes. The mixture should reach 160°F (71°C) to temper the eggs. Remove from heat and stir in vanilla extract. Let cool completely, stirring occasionally.
- In a separate large bowl, gently whisk the chilled mascarpone cheese until smooth. Gradually fold the cooled egg yolk mixture into the mascarpone until fully combined and no streaks remain. Be careful not to overmix, or it may curdle.
- In a shallow dish, combine the cooled espresso and coffee liqueur (if using). Quickly dip each ladyfinger into the coffee mixture, one at a time, for just 1-2 seconds per side. Do not over-soak, or they will become soggy.
- Arrange a single layer of soaked ladyfingers at the bottom of a 9×13 inch (23×33 cm) baking dish.
- Spread half of the mascarpone cream evenly over the ladyfingers.
- Repeat with another layer of dipped ladyfingers and the remaining mascarpone cream.
- Cover the dish with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the dessert to set.
- Before serving, generously dust the top with unsweetened cocoa powder using a fine-mesh sieve.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 450 kcal |
| Protein | 8 g |
| Fat | 30 g |
| Saturated Fat | 18 g |
| Carbohydrates | 38 g |
| Sugar | 25 g |
| Sodium | 80 mg |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store Tiramisu covered tightly with plastic wrap in the refrigerator to prevent it from absorbing other food odors and drying out.
Freezer Up to 1 month
You can freeze Tiramisu in an airtight container for up to a month. Thaw in the refrigerator overnight before serving. The texture might be slightly softer after thawing.
Serve Chilled
Tiramisu is best served cold. Do not reheat. Dust with cocoa powder just before serving for best presentation.
Chef’s Corner
- Use high-quality mascarpone cheese and strong espresso for the best flavor. Instant espresso powder mixed with hot water works well if you don’t have an espresso machine.
- Be careful not to over-soak the ladyfingers; a quick dip is all they need to absorb enough moisture without becoming mushy.
- For a richer flavor, you can add a touch of rum or brandy instead of coffee liqueur, or omit alcohol entirely for an alcohol-free version.
- Allowing the Tiramisu to chill overnight truly enhances the flavors and ensures a firm, easy-to-slice dessert.
