Desserts & Bakery · Free recipe
Tiramisu
A no-bake Italian layered dessert of espresso-soaked ladyfingers and airy mascarpone cream dusted with cocoa, elegant and dreamy.
Step 1
Make the custard base: fill a saucepan with 2 inches of water and bring to a gentle simmer. In a heatproof bowl, whisk the egg yolks and sugar together.
Step 2
Set the bowl over the simmering water without letting it touch the water. Whisk constantly for 6 to 8 minutes until the mixture is pale, thick, and warm to the touch. This gently cooks the yolks so they are safe to eat.
Step 3
Remove the bowl from the heat and let it cool for 10 minutes.
Step 4
Add the softened mascarpone to the cooled yolk mixture and whisk gently until smooth and combined. Do not overmix or the mascarpone can turn grainy.
Step 5
In a separate cold bowl, beat the heavy cream to stiff peaks, meaning it holds a firm peak when the beaters lift.
Step 6
Gently fold the whipped cream into the mascarpone mixture in two additions until smooth and no streaks remain. This is your cream layer.
Step 7
Stir the cooled espresso and coffee liqueur together in a shallow dish.
Step 8
Quickly dip each ladyfinger into the coffee, one at a time, for about 1 second per side. Do not soak them or they turn mushy; they should be moist but still hold their shape.
Step 9
Arrange a single layer of dipped ladyfingers snugly in the bottom of an 8-inch square dish.
Step 10
Spread half the mascarpone cream evenly over the ladyfingers.
Step 11
Add a second layer of dipped ladyfingers, then spread the remaining cream on top and smooth it level.
Step 12
Cover and refrigerate at least 6 hours or overnight so the layers set and the flavors meld. Do not skip this; it needs time to firm up.
Step 13
Just before serving, dust the top generously with cocoa powder through a sieve and add a few dark chocolate shavings. Slice into squares.
Tips from the test kitchen
- Dip the ladyfingers fast; a long soak makes them fall apart.
- Chill overnight for the cleanest slices and best flavor.
