Summary:

Discover a foolproof tiramisu recipe that layers espresso-dipped ladyfingers and creamy mascarpone filling for a luxurious Italian treat. This step-by-step guide simplifies each phase, from whipping the cream base to chilling for optimal flavor development, ensuring a consistently indulgent dessert.

Equipment for the Tiramisu Recipe

• Mixing bowls (medium and large)
• Electric mixer or whisk
• Measuring cups and spoons
• Shallow dish for coffee soak
• 8×8-inch baking pan or terrine dish
• Spatula and spoon
• Fine-mesh sieve or dusting shaker

Ingredients for the Tiramisu Recipe

• 6 ounces (170 g) ladyfinger biscuits (savoiardi)
• 1 cup (240 ml) strong brewed espresso, cooled
• 3 tablespoons coffee liqueur (optional)
• 8 ounces (225 g) mascarpone cheese, softened
• 3 large eggs, separated at room temperature
• ½ cup (100 g) granulated sugar
• 1 cup (240 ml) heavy cream, chilled
• 1 teaspoon pure vanilla extract
• Unsweetened cocoa powder for dusting

Instructions:

Part 1: Prepare the Cream for the Tiramisu Recipe

1. Separate eggs carefully, placing yolks in one bowl and whites in another, avoiding shell fragments.
2. Combine yolks and sugar in the medium bowl. Beat with the electric mixer until pale and ribbon-like, about 3–4 minutes.
3. Add mascarpone and vanilla extract to the yolk mixture. Blend on low speed until smooth, creating the rich mascarpone base of this tiramisu recipe.
4. In the large bowl, whip heavy cream until soft peaks form. Gently fold the whipped cream into the mascarpone mixture for a light, airy consistency.
5. In the whites bowl, whisk egg whites until firm peaks develop. Carefully fold them into the mascarpone and cream, completing the tiramisu recipe filling.

Part 2: Create the Coffee Soak

1. In the shallow dish, pour the cooled espresso and stir in coffee liqueur if using, intensifying the coffee flavor in each layer.
2. Quickly dip each ladyfinger into the espresso mixture, ensuring both sides absorb enough liquid without turning mushy.
3. Arrange dipped ladyfingers in a single layer at the bottom of the baking pan, forming a sturdy base for this tiramisu recipe.

Part 3: Layer the Dessert

1. Spoon half of the mascarpone cream over the ladyfinger layer. Spread evenly with a spatula, covering all biscuits.
2. Repeat dipping and layering with remaining ladyfingers, then distribute the second half of the mascarpone cream for this tiramisu recipe.
3. Smooth the top layer meticulously; a uniform surface promotes consistent chilling and slicing.

Part 4: Chill to Set

1. Cover the pan tightly with plastic wrap or aluminum foil to prevent refrigerator odors from affecting the tiramisu recipe.
2. Refrigerate for at least 6 hours, though overnight chilling yields ideal texture and flavor melding.
3. After chilling, remove the covering and inspect for firmness. The dessert should hold its shape when sliced.

Part 5: Serve and Garnish

1. Dust the surface with unsweetened cocoa powder using a fine-mesh sieve, adding classic chocolate notes to the tiramisu recipe.
2. Cut into squares or slices with a sharp knife. Wipe the blade between cuts for clean edges.
3. Optionally garnish with chocolate shavings or fresh berries for added color and flavor contrast.

Notes:

• Egg Safety: For raw egg concerns, gently heat yolks and sugar over a double boiler until temperature reaches 160°F (71°C), whisking constantly before cooling.
• Flavor Variations: Substitute rum or dark chocolate for coffee liqueur to create personalized twists on this tiramisu recipe.
• Make-Ahead Tip: Prepare up to two days in advance; extended chilling enhances flavor complexity without over-softening the ladyfingers.