Your spoon glides through a featherlight mixture of mascarpone- and whipped-cream-spiked zabaglione dusted with cocoa. A layer of ladyfingers soaked in espresso and liqueur completes the bite. A classic tiramisu recipe sounds and tastes like a dream but is remarkably easy to put together. Prep time for this no-bake dessert recipe is minimal, and most of the process is hands-off, as it chills in the fridge.
The history of Italian tiramisu is slightly less straightforward. Some say it dates to 19th-century Treviso, Italy; others believe it was invented in either Friuli or Veneto sometime between 1959 and the end of the 1970s. Whatever its origins, homemade tiramisu is as crowd-pleasing as ever. Authentic tiramisu usually features Tia Maria–soaked ladyfingers, but you can use Kahlua or any spirit with coffee flavor, or substitute equal parts Amaretto and vanilla extract. Instead of Marsala wine, swap in dark rum or brandy, or try strong brewed coffee in place of espresso. If your nearest grocery stores don’t have mascarpone cheese, make a facsimile for the mascarpone cream mixture by combining room-temperature cream cheese with a dash each of heavy whipping cream and sour cream. Sponge cake can stand in for the dipped ladyfingers, though it has a softer consistency, so the end result will be drippier (this isn’t necessarily a bad thing). Repurpose the unused egg whites in cocktails or meringues, or refrigerate them in an airtight container for up to four days.
Recipe information
Total Time
7 hours (includes chilling)
Yield
8–10 servings
Ingredients
Preparation
Step 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.
Step 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.
Step 3
Beat 1 cup cold heavy cream in a large bowl until it holds stiff peaks.
Step 4
Fold mascarpone mixture into whipped cream gently but thoroughly.
Step 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.
Step 6
Spread remaining mascarpone filling on top and dust with cocoa. Chill, covered, at least 6 hours.
Step 7
Let tiramisu stand at room temperature 30 minutes before serving, then dust with more cocoa.
Do ahead: Tiramisu can be assembled up to 2 days ahead; keep refrigerated.
Editor’s note: This tiramisu recipe was first printed in the January 2009 issue of ‘Gourmet.’ Head this way for more of our best coffee-flavored desserts →
Recipe notes
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