Description
A rich, elegant, and safe classic tiramisu using a stable mascarpone cream instead of raw eggs. This make-ahead dessert features coffee-soaked ladyfingers and a silky custard-like topping, perfect for impressing guests at special occasions.
Ingredients
- 16 oz (450g) Mascarpone cheese, cold
- 1 cup (240ml) Heavy cream (at least 35% fat), chilled
- ½ cup (100g) Granulated sugar
- 1 teaspoon Vanilla extract
- 3 large Egg yolks (optional, for richer texture)
- 1 ½ cups (360ml) Strong espresso, brewed and cooled completely
- 2 tablespoons Dark rum or coffee liqueur (optional)
- 1 tablespoon Simple syrup (optional, if espresso is bitter)
- 24–30 Ladyfingers (Savoiardi cookies)
- ¼ cup (20g) Dutch-process cocoa powder, for dusting
- Dark chocolate shavings (optional, for garnish)
Instructions
- Brew espresso and let it cool completely. Stir in rum or liqueur and simple syrup if using. Set aside.
- In a large mixing bowl, combine mascarpone, sugar, vanilla, and egg yolks (if using). Beat on medium-low speed until smooth and creamy.
- In a separate chilled bowl, whip heavy cream to stiff peaks (about 2-3 minutes on medium-high speed).
- Gently fold the whipped cream into the mascarpone mixture using a spatula until just combined. Do not overmix.
- Dip each ladyfinger into the coffee mixture for 1-2 seconds per side. They should be coated but not soaked.
- Arrange a single layer of dipped ladyfingers in a 9×13 inch baking dish or trifle bowl.
- Spread half of the mascarpone cream over the first layer of ladyfingers.
- Add a second layer of dipped ladyfingers on top of the cream.
- Spread the remaining mascarpone cream over the top layer and smooth it out.
- Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours, ideally overnight (8-12 hours).
- Just before serving, dust the top generously with Dutch-process cocoa powder using a fine-mesh sieve. Add chocolate shavings if desired.
- Slice with a sharp knife and serve cold.
Notes
Ensure the espresso is completely cool before dipping ladyfingers to prevent them from becoming mushy. Keep mascarpone and cream cold until mixing to ensure proper texture. For a non-alcoholic version, substitute rum with extra espresso or hazelnut syrup. This dessert improves in flavor after 24 hours in the fridge. Do not freeze, as the texture will become grainy.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 22
- Sodium: 120
- Fat: 24
- Saturated Fat: 14
- Carbohydrates: 35
- Fiber: 1
- Protein: 6
Keywords: tiramisu, mascarpone cream, italian dessert, make ahead dessert, no bake dessert, coffee dessert, special occasion dessert, classic tiramisu