Name: Classic Tiramisu Layers
Prep time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: European cuisine
Ingredients: 4 pcs eggs (separated, at room temperature); 100 g sugar (granulated); 500 g mascarpone cheese (full-fat, at room temperature); 24 pcs ladyfingers (savoiardi); 300 ml espresso coffee (strong brewed, cooled); 30 g cocoa powder (unsweetened, for dusting)

Tiramisu

Prep: 30 min • Cook: 0 min. The quintessential Tiramisu experience featuring coffee-soaked ladyfingers layered with a rich, velvety mascarpone cream, dusted generously with cocoa powder for authentic Italian indulgence.

Preparation time: 30 min
Cooking time: Under a minute
Total time: 30 min
Servings: 4
Course: Dessert
Complexity: Medium

Units:

Scale:

Ingredients

Mascarpone Cream

4 pcs eggs(separated, at room temperature)
4oz sugar(granulated)
18oz mascarpone cheese(full-fat, at room temperature)

Assembly

24 pcs ladyfingers (savoiardi)
10 1/7 fl oz espresso coffee(strong brewed, cooled)
1oz cocoa powder(unsweetened, for dusting)

Instructions

Prepare the Mascarpone Cream

In a clean bowl, whisk egg whites until stiff peaks form.
In a separate bowl, beat the egg yolks with half of the sugar until pale and creamy.
Gently fold the mascarpone cheese into the egg yolk mixture until smooth.
Carefully fold the whisked egg whites into the mascarpone mixture until just combined, being careful not to deflate the cream.

Assemble the Tiramisu

Quickly dip each ladyfinger into the cooled espresso, ensuring they absorb the liquid but do not become soggy.
Arrange a single layer of dipped ladyfingers in the bottom of a serving dish.
Spread half of the mascarpone cream evenly over the ladyfinger layer.
Create a second layer of dipped ladyfingers.
Spread the remaining mascarpone cream over the second ladyfinger layer.
Cover the dish with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld.

Serve

Just before serving, dust the top generously with unsweetened cocoa powder.

Nutrition

Servings: 4
Serving size (imperial): 5.3 oz

Nutrient	Per serving	Per 100 g	Total (4 servings)
Calories	415.5 kcal	277 kcal	1,662 kcal
Protein	7.2 g	4.8 g	28.8 g
Fat	22.8 g	15.2 g	91.2 g
Carbs	45.1 g	30.1 g	180.4 g

Tips

Ensure all dairy and eggs are at room temperature for the smoothest mascarpone cream consistency.
Chill the tiramisu thoroughly for at least 4 hours to allow the flavors to meld beautifully.
Brew strong espresso and allow it to cool completely before dipping the ladyfingers to avoid a bitter taste.

Community activity

Share your Cookback

Cookbacks

Loading cookbacks…

Comments

Loading comments…

Instructions

Prepare the Mascarpone Cream

In a clean bowl, whisk egg whites until stiff peaks form.
In a separate bowl, beat the egg yolks with half of the sugar until pale and creamy.
Gently fold the mascarpone cheese into the egg yolk mixture until smooth.
Carefully fold the whisked egg whites into the mascarpone mixture until just combined, being careful not to deflate the cream.

Assemble the Tiramisu

Quickly dip each ladyfinger into the cooled espresso, ensuring they absorb the liquid but do not become soggy.
Arrange a single layer of dipped ladyfingers in the bottom of a serving dish.
Spread half of the mascarpone cream evenly over the ladyfinger layer.
Create a second layer of dipped ladyfingers.
Spread the remaining mascarpone cream over the second ladyfinger layer.
Cover the dish with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld.

Serve

Just before serving, dust the top generously with unsweetened cocoa powder.

Nutrient

Per serving

Per 100 g

Total (4 servings)

Calories

415.5 kcal

277 kcal

1,662 kcal

Protein

7.2 g

4.8 g

28.8 g

Fat

22.8 g

15.2 g

91.2 g

Carbs

45.1 g

30.1 g

180.4 g