Tiramisu (Classic Italian Coffee Dessert)

Classic layered dessert made with coffee-soaked ladyfingers, mascarpone cream, and cocoa.

Ingredients (Serves 6–8)

• 300 g savoiardi (ladyfinger biscuits)

• 250 g mascarpone cheese

• 3 large eggs (fresh, room temperature)

• 80 g sugar

• 300 ml strong espresso, cooled

• 2 tbsp cocoa powder (unsweetened)

• Optional: 1–2 tbsp Marsala wine or coffee liqueur

Preparation

1. Prepare the espresso:

   • Brew espresso and let it cool completely.

   • Add Marsala or coffee liqueur if using.

2. Separate eggs:

   • Separate egg yolks from whites.

3. Make mascarpone cream:

   • Whisk egg yolks with sugar until pale and creamy.

   • Gently fold in mascarpone until smooth.

4. Whip egg whites:

   • Beat egg whites until stiff peaks form.

   • Fold gently into mascarpone mixture to create a light cream.

5. Assemble tiramisù:

   • Quickly dip ladyfingers into espresso and layer them in a dish.

   • Spread a layer of mascarpone cream over the biscuits.

   • Repeat layers, finishing with mascarpone cream on top.

6. Chill:

   • Cover and refrigerate for at least 4 hours, preferably overnight.

7. Serve:

   • Dust generously with cocoa powder just before serving.

Serving Suggestions

• Serve chilled as a dessert or special-occasion treat.

• Pair with espresso, dessert wine, or Amaretto.

Cooking Tips

• Do not soak ladyfingers too long to prevent sogginess.

• Use high-quality mascarpone for authentic texture.

• Chilling overnight improves flavor and structure.