Tantalizing Tiramisu: A Classic Italian Dessert Recipe

Your spoon effortlessly cuts through a delicate combination of mascarpone and whipped cream-infused zabaglione, sprinkled with cocoa. The bite is finished with a layer of ladyfingers soaked in espresso and liqueur. A traditional tiramisu recipe may seem like a fantasy, but it is surprisingly simple to assemble. The preparation time for this no-bake dessert is minimal, and most of the work involves letting it chill in the refrigerator.

Ingredients

• 8–10 servings
• 3 Tbsp. instant espresso powder
• ½ cup plus 1 Tbsp. sugar, divided
• 3 Tbsp. coffee liqueur (such as Tia Maria)
• 4 large egg yolks
• ⅓ cup dry Marsala
• 1 lb. (2½ cups) mascarpone
• 1 cup cold heavy cream
• 36 savoiardi (crisp Italian ladyfingers; from two 7-oz. packages)
• Unsweetened cocoa powder for dusting

Directions

1. Stir 3 Tbsp. instant espresso powder and 1 Tbsp. sugar into 2 cups boiling water to dissolve. Add 3 Tbsp. coffee liqueur (such as Tia Maria) and stir to combine. Let cool.
2. Beat 4 large egg yolks, ⅓ cup dry Marsala, and remaining ½ cup sugar in a metal bowl set over a saucepan of barely simmering water using a whisk or handheld electric mixer until pale yellow and tripled in volume, 5–8 minutes. Remove bowl from heat. Beat 1 lb. (2½ cups) mascarpone into egg yolk mixture until just combined.
3. Beat 1 cup cold heavy cream in a large bowl until it holds stiff peaks.
4. Fold mascarpone mixture into whipped cream gently but thoroughly.
5. Dipping both sides of each of 36 savoiardi (crisp Italian ladyfingers; from two 7-oz. packages) in coffee mixture, line bottom of a 13x9x3” baking dish with 18 savoiardi in 3 rows, trimming edges to fit if necessary. Spread half of mascarpone filling on top. Dip remaining 18 ladyfingers in coffee mixture and arrange on top of filling in pan.
6. Spread remaining mascarpone filling on top and dust with cocoa. Chill, covered, at least 6 hours
7. Let tiramisu stand at room temperature 30 minutes before serving, then dust with more cocoa.
8. Do ahead: Tiramisu can be assembled up to 2 days ahead; keep refrigerated.

Tiramisu is best enjoyed chilled, allowing the flavors to meld and develop. Serve this indulgent dessert at your next gathering and savor the creamy, coffee-infused delight that is tiramisu. Buon appetito!