Picture layers of delicate ladyfingers soaked in espresso and liqueur, nestled between a luscious mixture of creamy mascarpone cheese and whipped eggs. That’s what you’ll get when you try this melt-in-your-mouth tiramisu recipe that’s been loved for generations. Whether you’re hosting a dinner party or simply treating yourself to a dessert night, this timeless classic won’t let you down.

Prep Time: 20 minutes
Total Time: 20 minutes + chill time
Yield: 8 servings 1x

Ingredients

Units Scale

24 ladyfinger cookies
1 1/2 cups brewed strong espresso, cooled
1/4 cup coffee liqueur (such as Kahlua) (optional)
3 large eggs, separated
1/2 cup granulated sugar
8 ounces mascarpone cheese
1 cup heavy cream
Unsweetened cocoa powder, for dusting

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Instructions

In a shallow dish, combine the cooled espresso and coffee liqueur (if using). Set aside.
In a mixing bowl, beat the egg yolks and sugar together until light and creamy. Add the mascarpone cheese and mix until well combined.
In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the whipped egg whites into the mascarpone mixture.
Dip each ladyfinger cookie into the espresso mixture, briefly soaking both sides, and then arrange them in a single layer in a square or rectangular dish.
Spread half of the mascarpone mixture over the soaked ladyfingers. Repeat the process with another layer of soaked ladyfingers and the remaining mascarpone mixture.
In a separate bowl, whip the heavy cream until soft peaks form. Spread the whipped cream over the top layer of mascarpone.
Dust the surface with a generous amount of unsweetened cocoa powder. Cover the dish with plastic wrap and refrigerate for at least 2 hours, or overnight for the best flavor.
Before serving, dust with additional cocoa powder for an elegant finishing touch.

Notes

Make sure to use room temperature eggs for the best results in achieving a smooth and creamy mascarpone mixture. For an extra flavor boost, you can add a splash of your favorite liqueur such as coffee liqueur, amaretto, or marsala wine to the espresso mixture. Be gentle when folding the whipped egg whites into the mascarpone mixture to maintain the light and airy texture of the tiramisu. Allow the tiramisu to chill in the refrigerator for at least 2 hours, or overnight, to allow the flavors to meld together and for the ladyfingers to soften. When dusting the cocoa powder, use a fine-mesh sieve for an even and professional-looking finish. You can also use a stencil to create decorative patterns on the surface. Enjoy!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.