Description
This Easy Tiramisu recipe offers a classic Italian dessert experience with a simple and approachable method. Creamy mascarpone and whipped egg whites blend seamlessly with coffee-soaked ladyfingers, layered and chilled to create a luxurious, rich treat. Perfect for any occasion, this tiramisu combines delicate textures and balanced flavors with an optional hint of liquor to elevate the dessert.
Ingredients
Scale
Cream Mixture
- 3 eggs, yolks and whites separated
- 1/2 cup (110g) caster sugar (superfine sugar)
- 1/2 tsp vanilla extract
- 8 oz / 250g mascarpone (good quality brand recommended)
Coffee Soak
- 1 1/4 cups black coffee, hot and strong
- 2 tbsp (or more) Frangelico or Kahlua, or other liquor of choice (optional for alcohol-free version)
Assembly
- 6.5 oz / 200g ladyfingers, pavesini, or savoiardi biscuits (24 – 30 pieces)
- Cocoa powder, for dusting
Instructions
- Beat egg yolks and sugar: Using a stand mixer or electric beater at speed 6 to 7, beat the egg yolks and caster sugar together for 10 minutes until the mixture changes from yellow to pale yellow, almost white, and becomes thick in consistency.
- Add vanilla and mascarpone: Stir in the vanilla extract and mascarpone cheese, beating just until the mixture is smooth and combined. Transfer this cream mixture to a separate bowl and set aside.
- Whip egg whites: Clean the mixing bowl and whisk attachment thoroughly. Beat the egg whites at speed 7 for about 3 minutes or until stiff peaks form, producing a white foam with no liquid remaining.
- Fold mixtures together: Gently fold half of the mascarpone cream mixture into the whipped egg whites, being careful to keep as much air as possible. When mostly incorporated, fold in the remaining cream mixture until just combined.
- Prepare coffee soak: Combine the hot coffee and liquor (if using) in a shallow dish. Quickly dip each ladyfinger into the coffee mixture, avoiding saturation to keep them from becoming soggy. Line the bottom of an 8-inch (20cm) square dish with a layer of the dipped biscuits.
- Layer cream and biscuits: Spread half of the cream mixture evenly over the first biscuit layer. Add another layer of coffee-dipped ladyfingers on top of the cream.
- Add remaining cream: Spread the remaining mascarpone cream mixture over the second layer of soaked biscuits, smoothing the surface.
- Chill the tiramisu: Cover the assembled tiramisu with plastic wrap and refrigerate for at least 4 to 5 hours, preferably overnight, to allow the flavors to meld and the dessert to set properly.
- Dust with cocoa: Just before serving, dust the top generously with cocoa powder. This can be done either before cutting or after plating individual servings.
Notes
- Use a good quality mascarpone cheese to ensure a creamy and authentic texture.
- Strong black coffee is essential to impart the classic coffee flavor; espresso works well.
- Ladyfingers or savoiardi biscuits are preferred for their ability to absorb coffee without becoming mushy.
- When folding the egg whites into the cream, do so gently to maintain volume and aeration for a light texture.
- For an alcohol-free version, omit the liquor or substitute with coffee extract.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Italian
Keywords: tiramisu, easy tiramisu recipe, Italian dessert, mascarpone dessert, coffee dessert, no-bake tiramisu
