Tiramisu
Espresso-soaked ladyfingers layered with silky mascarpone cream and cocoa for a classic Italian no-bake dessert.
Ingredients
- 1 1/2 cups cold heavy cream
- 8 oz mascarpone cheese, softened but still cool
- 1/3 cup granulated sugar
- 1 tsp vanilla extract
- 1 1/2 cups strong espresso or very strong coffee, cooled
- 2 tbsp Marsala wine, dark rum or coffee liqueur, optional
- 24 savoiardi ladyfingers
- 2 tbsp unsweetened cocoa powder, for dusting
- 1 oz dark chocolate, finely grated, optional
- 360 ml cold heavy cream
- 225 g mascarpone cheese, softened but still cool
- 65 g granulated sugar
- 5 ml vanilla extract
- 360 ml strong espresso or very strong coffee, cooled
- 30 ml Marsala wine, dark rum or coffee liqueur, optional
- 24 savoiardi ladyfingers
- 15 g unsweetened cocoa powder, for dusting
- 30 g dark chocolate, finely grated, optional
Instructions
- Chill an 8-by-8-inch dish or similar serving dish while you prepare the cream.
- Add the cold cream, sugar and vanilla to a large bowl. Beat until the cream forms soft peaks.
- Add the mascarpone and beat briefly on low speed until smooth and thick. Do not overmix or the cream may turn grainy.
- Pour the cooled espresso into a shallow bowl. Stir in Marsala, rum or coffee liqueur if using.
- Quickly dip each ladyfinger into the coffee mixture, turning once. Do not soak them; a quick dip keeps the dessert soft without turning soggy.
- Arrange half the dipped ladyfingers in a single layer in the dish.
- Spread half the mascarpone cream over the ladyfingers, smoothing it gently to the edges.
- Add a second layer of dipped ladyfingers, then spread the remaining mascarpone cream over the top.
- Cover and refrigerate for at least 6 hours, preferably overnight, so the layers soften and the flavor settles.
- Just before serving, dust generously with cocoa powder and add grated dark chocolate if using. Slice chilled.
Cultural Context
Tiramisu is one of Italy’s best-known desserts, but it is surprisingly modern compared with many older regional classics. It is most often linked to northeastern Italy, especially Veneto and Treviso, though its origin story has inspired plenty of debate.
Fun Fact
Tiramisu means “pick me up,” which may refer to the lift from coffee, sugar and cocoa. A dessert with espresso and cream was never going to be shy.
Cook’s Tip
Dip the ladyfingers quickly. They should absorb coffee without collapsing into dessert rubble. Tiramisu rewards restraint, which is deeply unfair but true.
Trivia
Classic tiramisu is often associated with Treviso, where Le Beccherie restaurant is widely tied to the dessert’s modern rise in the 1970s, although competing origin stories still exist.
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