Description
A classic Italian Tiramisu layered with espresso-soaked ladyfingers and a silky mascarpone cream, finished with a dusting of cocoa powder.
Ingredients
6 large egg yolks, room temperature
¼ cup granulated sugar
16 oz mascarpone cheese, softened
3 large egg whites
1 cup espresso or extra-strong coffee
½ cup Kahlúa (or sweet Marsala wine or dark rum; use espresso for an alcohol-free version)
7 oz Savoiardi ladyfingers (a 24-count package)
¼ cup cocoa powder
Instructions
1. Whisk the egg yolks and sugar together in a large bowl until thick and creamy. Add the mascarpone and whisk until smooth; set aside.
2. In a separate bowl, beat the egg whites until stiff peaks form.
3. Gently fold the egg whites into the mascarpone mixture; set aside.
4. Combine the coffee or espresso with the Kahlúa in a shallow bowl. Quickly dip each ladyfinger into the mixture — about 5–6 seconds for firmer ladyfingers, less for softer ones — avoiding oversaturation.
5. Arrange the soaked ladyfingers on the bottom of an 8×8 baking dish.
6. Spread half the mascarpone mixture over the ladyfingers; dust with cocoa powder.
7. Layer the remaining ladyfingers, then the remaining mascarpone mixture, finishing with a final dusting of cocoa powder.
8. Cover and refrigerate for at least 6 hours before serving.
Notes
This dessert contains raw eggs, so use pasteurized eggs for food safety.
Dip the ladyfingers quickly — a few seconds is enough to avoid a soggy result.
Store leftovers covered in the refrigerator for 4–5 days.
- Prep Time: 20 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 316