Classic Tiramisu Step Guide (Printer-Friendly)
Master the layers of creamy, coffee-soaked classic tiramisu with authentic Italian ingredients.
# What You’ll Need to Cook:
→ Cream Layer
01 -
16 oz mascarpone cheese, cold
02 -
1 cup heavy whipping cream, cold
03 -
4 large egg yolks
04 -
1/2 cup granulated sugar
→ Coffee Mixture
05 -
1 1/2 cups strong brewed espresso or coffee, cooled
06 -
2 tbsp dark rum (optional)
→ Assembly
07 -
40-45 ladyfingers (savoiardi)
08 -
2 tbsp unsweetened cocoa powder, for dusting
# Steps to Prepare:
01 -
Brew strong espresso or coffee and allow it to cool completely. Stir in dark rum if using.
02 -
In a large bowl, beat egg yolks and granulated sugar until the mixture is pale, thick, and creamy.
03 -
Gently fold cold mascarpone into the yolk mixture until smooth and well combined.
04 -
In a separate chilled bowl, whip the heavy cream until stiff peaks form.
05 -
Carefully fold whipped cream into the mascarpone mixture in batches until smooth and airy.
06 -
Quickly dip each ladyfinger into the coffee mixture for 1-2 seconds per side, then arrange in a single layer in a 9x9 or 7x11 inch dish.
07 -
Spread half of the mascarpone cream mixture evenly over the ladyfingers.
08 -
Add a second layer of dipped ladyfingers followed by the remaining mascarpone cream.
09 -
Just before serving, use a fine-mesh sieve to dust the top with cocoa powder.
10 -
Refrigerate tiramisu for at least 4 hours, preferably overnight, to set and develop flavor.
# Extra Cooking Tips:
01 -
For optimal flavor, allow tiramisu to chill for 24 hours before serving.
02 -
Use pasteurized eggs for food safety.