Italian Tiramisu

tiramisu cake

Classic Italian tiramisu, a heavenly dessert that combines delicate sponge fingers with rich mascarpone cream and a hint of coffee liqueur.


  • 6 egg yolks
  • 3/4 cup granulated sugar
  • 1 cup room temperature mascarpone cheese
  • 1 1/2 cups heavy cream
  • 2 cups brewed espresso, cooled to room temperature
  • 1/4 cup coffee liqueur (optional)
  • 24-30 ladyfinger cookies (savoiardi)
  • unsweetened cocoa powder, to dust

Method of preparation:

In a heatproof bowl, whisk the egg yolks and sugar until pale and creamy.

Place the bowl over a pan of simmering water (double boiler) and continue to whisk for about 8-10 minutes, until the mixture thickens and reaches a custard-like consistency.

Remove the bowl from the heat and whisk in the mascarpone cheese until smooth. Set aside to cool slightly.

In a separate bowl, whip the heavy cream until stiff peaks form.

Gently fold the whipped cream into the mascarpone mixture until well combined.

In a shallow dish, mix together the brewed espresso and coffee liqueur (if using).

Quickly dip each ladyfinger biscuit into the espresso mixture, making sure they are soaked but not soggy.

Place a layer of soaked ladyfingers in the bottom of a serving dish or baking tin.

Spread half of the mascarpone mixture over the soaked ladyfingers.

Repeat with another layer of soaked lady fingers and the remaining mascarpone mixture.

Cover and chill for at least 4 hours, preferably overnight, to allow the flavours to meld and the dessert to set.

Before serving, dust the top of the tiramisu with unsweetened cocoa powder through a fine sieve.

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