Tiramisu (Classic Italian Coffee‑Flavoured Cake)
Layered mascarpone cream, espresso‑soaked ladyfingers and cocoa create a light yet indulgent finish to any Italian meal.
- Prep
- 20 min
- Total
- 20 min
- Serves
- 4
- Difficulty
- Medium
Method
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Step 1 of 5
Whisk egg yolks with sugar over a gentle simmer until thick and pale, about 5 minutes; remove from heat and fold in mascarpone until smooth.
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Step 2 of 5
Stir in the cooled espresso and liqueur, if using, creating a glossy cream.
-
Step 3 of 5
Quickly dip each ladyfinger in the remaining espresso – just a second per side – and arrange a layer in the bottom of a 20 cm (8 in) square dish.
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Step 4 of 5
Spread half the mascarpone cream over the biscuits, then repeat with another layer of dipped ladyfingers and the remaining cream.
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Step 5 of 5
Smooth the top, cover, and refrigerate for at least 3 hours to set; dust generously with cocoa before serving.
Notes from the kitchen
If fresh mascarpone is unavailable, a blend of 400 g cream cheese and 100 g heavy cream approximates the texture; store leftovers sealed, chilled, for up to 2 days.
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