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Ingredients

• 4 Egg Yolks (large, at room temperature)
• 100 g Granulated Sugar (fine granules)
• 500 g Mascarpone Cheese (full‑fat, chilled)
• 200 ml Heavy Cream (cold)
• 240 ml Espresso Coffee (strongly brewed, cooled)
• 30 ml Coffee Liqueur (optional, for authentic flavor)
• 200 g Savoiardi Ladyfingers (about 24 pieces, store‑bought)
• 2 tbsp Unsweetened Cocoa Powder (for dusting)
• 30 g Dark Chocolate (finely grated for garnish (optional))

Instructions

1. Prepare Coffee Soak

   Combine the cooled espresso with coffee liqueur (if using) in a shallow bowl.

   Time: PT5M

2. Whisk Egg Yolks and Sugar

   In a mixing bowl, whisk the egg yolks and granulated sugar together until the mixture becomes thick, pale, and ribbons form when the whisk is lifted.

   Time: PT8M

3. Add Mascarpone

   Add the chilled mascarpone cheese to the yolk‑sugar mixture and fold gently with a spatula until fully incorporated and smooth.

   Time: PT5M

4. Whip Heavy Cream

   In a separate bowl, whip the cold heavy cream to soft peaks, then fold it into the mascarpone mixture in two additions.

   Time: PT7M

5. Assemble First Layer

   Quickly dip each ladyfinger into the coffee soak (about 1–2 seconds per side) and arrange a single layer in the bottom of the 8×8 inch dish.

   Time: PT6M

6. Add First Cream Layer

   Spread half of the mascarpone‑cream mixture evenly over the soaked ladyfingers.

   Time: PT3M

7. Second Ladyfinger Layer

   Repeat the quick dip with the remaining ladyfingers and place them over the cream layer.

   Time: PT6M

8. Finish with Remaining Cream

   Spread the remaining mascarpone‑cream over the top, smoothing it out.

   Time: PT3M

9. Chill

   Cover the dish with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to set.

   Time: PT4H

   Temperature: 4°C

10. Serve

    Just before serving, dust the surface with unsweetened cocoa powder and optionally garnish with grated dark chocolate.

    Time: PT5M

Nutrition Facts

Calories

420

Protein

6 g

Carbohydrates

38 g

Fat

28 g

Fiber

1 g

Ingredient Substitutions

• Instead of Egg Yolks: Pasteurized egg yolks
• Instead of Granulated Sugar: Caster sugar
• Instead of Mascarpone Cheese: Cream cheese (mixed with heavy cream)
• Instead of Heavy Cream: Whipping cream
• Instead of Espresso Coffee: Strong brewed coffee
• Instead of Coffee Liqueur: Amaretto, rum, omit for non‑alcoholic
• Instead of Savoiardi Ladyfingers: Sponge cake strips
• Instead of Unsweetened Cocoa Powder: Dutch‑process cocoa
• Instead of Dark Chocolate: Chocolate shavings

Equipment Needed

• Mixing Bowl
• Whisk
• Spatula
• 8×8 inch (20×20 cm) Dish
• Fine Mesh Sieve
• Measuring Cups and Spoons
• Refrigerator

Critical Steps — Do Not Skip

• Whisking egg yolks and sugar until ribbons form
• Folding mascarpone without over‑mixing
• Whipping cream to soft peaks
• Quickly dipping ladyfingers to avoid sogginess
• Refrigerating for a minimum of 4 hours

Chef Tips from the Video

• Use a strong, freshly brewed espresso for the most pronounced coffee flavor.
• For a richer taste, substitute half of the espresso with cold brew coffee.
• Dust cocoa powder just before serving to keep it from absorbing moisture.
• If you prefer a lighter version, replace half of the mascarpone with Greek yogurt.

Troubleshooting

Storage

Refrigerator: Cover tightly and store up to 3 days.

Freezer: Not recommended; texture changes when frozen.

Room temperature: Can sit at room temperature for up to 2 hours when serving.

Make-Ahead Tips

• Prepare the tiramisu the day before; the flavors improve after overnight chilling.
• If making ahead, keep the dish covered tightly to prevent the dessert from absorbing fridge odors.

Frequently Asked Questions