- Prep
- 30 min
- Cook
- 0 min
- Total
- 30 min
- Serves
- 8
Ingredients
What you’ll need — tap to tick off as you go
- 100 g
- 500 g
- 200 ml
- 300 ml
- 2 tbsp
- 1 pinch
Process
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In a large bowl, whisk the egg yolks and sugar together until pale and thick, about 2 minutes.
Add the mascarpone cheese and a pinch of salt to the egg yolk mixture. Beat on low speed until smooth and creamy, scraping down the bowl as needed.
In a separate bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the mascarpone mixture in two additions until fully incorporated. Set aside.
Pour the strong brewed coffee into a shallow dish. Quickly dip each ladyfinger biscuit into the coffee for about 1 second per side, ensuring they are soaked but not soggy.
Arrange half of the dipped ladyfinger biscuits in a single layer in the bottom of a 20x20 cm dish or similar.
Spread half of the mascarpone cream mixture over the ladyfingers, smoothing the top.
Dip the remaining ladyfinger biscuits in the coffee and arrange them over the cream layer.
Spread the remaining mascarpone cream mixture over the top, smoothing it evenly.
Cover the dish with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
Before serving, dust the top generously with cocoa powder.
Kitchen notes
Kitchen notes
- The biggest mistake is soaking the ladyfingers too long; dip each one for only about 1 second per side, because they keep absorbing coffee as the tiramisu sits and will turn to mush by hour four.
- Whip the heavy cream only to stiff peaks, not beyond, and fold it in with a spatula in two additions; over-whipped or roughly mixed cream deflates the mascarpone layer and makes it dense instead of airy.
- Use coffee that has cooled to room temperature before dipping; hot coffee dissolves the biscuits instantly, and cold coffee straight from the fridge soaks in unevenly.
- Chill for a full 4 hours minimum, ideally overnight, before dusting with cocoa; cutting it early gives you a collapsed, runny slice because the cream has not set and the biscuits have not fully hydrated.
Substitutions
- mascarpone-cheese 500 g→full-fat cream cheese 500 g, brought to room temperature and beaten smooth before folding
- ladyfinger-biscuits 24 pcs→savoiardi or sponge finger biscuits of the same size, or 24 slices of plain sponge cake cut 1 cm thick
- strong-brewed-coffee 300 ml→300 ml of strong espresso-style coffee made from instant granules dissolved in hot water, cooled completely
- heavy-cream 200 ml→200 ml of whipping cream with at least 35 percent fat, kept cold in the fridge until the moment you whip it
Storage & reheating
Store the tiramisu in the dish covered tightly with plastic wrap or in an airtight container in the fridge for up to 3 days; dust the cocoa only on the portion you are serving, since it darkens and turns damp after a few hours. It does not freeze well because the mascarpone cream separates and the biscuits become watery on thawing, so if you must freeze it, do so before adding cocoa, for up to 1 month, and thaw overnight in the fridge. To serve from chilled, there is no reheating needed; simply let it sit at room temperature for 10 to 15 minutes so the cream softens enough to slice cleanly, and never microwave it, as the cream will split above 40°C.
Gallery
FAQ
The questions we get asked most
Why did my tiramisu turn out runny?
The cream was almost certainly under-folded or the mascarpone was too warm and loose. Beat cold mascarpone briefly until smooth, whip the cream to stiff peaks, fold gently, and chill at least 4 hours so the mixture sets. If it is still loose, it was likely over-mixed after folding, which breaks the whipped cream.
Can I make tiramisu ahead of time?
Yes, it is actually better made ahead. Assemble it completely, cover with plastic wrap, and refrigerate overnight, up to 24 hours, for the best texture. Add the cocoa powder only right before serving, because it absorbs moisture and looks speckled after a few hours.
How long does tiramisu last in the fridge?
Kept tightly covered in the fridge, it stays good for up to 3 days. After that the biscuits keep softening and the cream starts to weep. Do not leave it at room temperature for more than 2 hours, especially in warm weather.
Can I freeze tiramisu?
Freezing is not recommended because the mascarpone cream separates and the soaked biscuits release water when thawed, giving a grainy, wet texture. If you need to, freeze it before dusting with cocoa for up to 1 month and thaw overnight in the fridge, but expect a softer result.
Why are my ladyfingers soggy?
They were dipped too long or the coffee was hot. Dip each biscuit for about 1 second per side in room-temperature coffee and lift it out immediately; the biscuits continue to absorb liquid during chilling, so a quick dip is enough. Using thin biscuits also makes them soften faster, so check the thickness.
Can I use instant coffee instead of brewed coffee?
Yes. Dissolve 2 to 3 tablespoons of instant coffee granules in 300 ml of hot water, then cool it completely before dipping. Stronger coffee gives a more pronounced flavor, and cooling is essential so the biscuits do not disintegrate.
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