An Italian no-bake classic: a billowy mascarpone-and-egg-yolk cream, ladyfingers (savoiardi) kissed with strong espresso, and a soft dusting of cocoa. It comes together quickly, then turns irresistibly silky and sliceable after a few hours in the fridge—ideal for both special occasions and cozy evenings in.
Ingredients
- Mascarpone — 500 g (18 oz)
- Egg yolks — 4
- Granulated sugar — 120 g (4 oz)
- Vanilla extract — 5 ml (1 tsp)
- Ladyfingers (savoiardi) — 250 g (9 oz)
- Strong brewed espresso (cooled) — 250 ml (1 cup)
- Amaretto liqueur — 30 ml (2 tbsp) (or substitute Marsala or rum)
- Unsweetened cocoa powder — 30 ml (2 tbsp), for dusting
How to make it
- Brew a strong espresso, let it cool completely, and stir in the amaretto.
- Separate the yolks. In a heatproof bowl, whisk yolks with sugar over a gentle simmering water bath (the bowl should not touch the water). Whisk 5–7 minutes until thickened and about 65°C (149°F)—the mixture will lighten and turn creamy. Remove from heat, stir in the vanilla, and cool to room temperature.
- Add the mascarpone to the cooled yolk base and beat briefly on low just until smooth and thick. Do not overmix or the cream can loosen.
- Dip each ladyfinger quickly into the coffee for 1–2 seconds—no longer, to avoid sogginess.
- Arrange a snug, even layer of soaked ladyfingers in a roughly 20×20 cm (8×8-inch) dish, covering the bottom.
- Spread half of the cream over the ladyfingers in an even layer.
- Repeat with a second layer of ladyfingers and the remaining cream. Cover the dish tightly with plastic wrap.
- Refrigerate for at least 4–6 hours, preferably overnight, so the dessert sets and the flavors deepen.
- Just before serving, generously dust the surface with cocoa powder through a fine-mesh sieve.
- Slice into portions and serve well chilled.
Nutrition per serving
| Calories | 420 kcal |
|---|---|
| Protein | 7 g |
| Fat | 28 g |
| Carbohydrates | 34 g |
| Sugar | 18 g |
| Sodium | 80 mg |
Serving & storage
Serve tiramisu well chilled for the cleanest slices. Store covered in the refrigerator for up to 3 days. For a bolder coffee note, dust with cocoa right before serving.
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Tips & variations
- Alcohol-free: simply skip the amaretto—espresso brings plenty of aroma on its own.
- Easy on the soak: dip ladyfingers no longer than 1–2 seconds, or the dessert may turn watery.
- Egg safety: warming yolks over a bain-marie to ~65°C (149°F) makes the cream safer and more stable.
- Sugar: adjust to taste, 100–140 g (3.5–5 oz).
- Flavor twist: swap vanilla for orange zest, and replace part of the cocoa with finely grated dark chocolate.
FAQ
- Can I substitute mascarpone? It’s not ideal—mascarpone gives the proper texture and flavor. In a pinch use a very thick cream cheese, but the result will differ.
- What can replace amaretto? Marsala, rum, or brandy; for a non-alcoholic version, use espresso only.
- Why did my cream turn runny? The yolk base was still warm or the mascarpone was overmixed. Chill the cream 1–2 hours before assembling.
- Can I freeze tiramisu? Yes—up to 1 month. Wrap tightly. Thaw in the refrigerator for 8–10 hours, then dust with fresh cocoa before serving.