Recipe
Classic Tiramisu
A classic Italian tiramisu with coffee-soaked ladyfingers, mascarpone cream and a light cocoa finish, made ahead so the layers can chill and set before serving.
Ingredients
Method
30 mins prep270 mins total
Brew the coffee and leave it to cool. If using coffee liqueur, stir it through once the coffee is cold.
Whisk the egg yolks and caster sugar until pale and thick. Beat in the mascarpone until smooth.
Whip the double cream with the vanilla extract to soft peaks, then fold it gently into the mascarpone mixture.
Dip each ladyfinger briefly into the coffee and arrange a single layer in a 20 x 30 cm dish.
Spread over half the mascarpone cream, add a second layer of dipped ladyfingers, then cover with the remaining cream.
Cover and refrigerate for at least 4 hours, preferably overnight. Dust generously with cocoa powder just before serving.
Notes
Dip the ladyfingers quickly and chill the assembled tiramisu overnight when possible; the layers will slice more cleanly and the coffee flavour will be better balanced.
About this recipe
This classic tiramisu layers coffee-soaked ladyfingers with a smooth mascarpone cream for a dessert that is rich, airy and gently bitter from the cocoa on top.
It is best made ahead, giving the biscuits time to soften while the filling firms up in the fridge. Use strongly brewed coffee and dip the ladyfingers briefly so they absorb flavour without becoming wet or collapsing. The finished dessert is cool, creamy and softly set, with enough coffee character to balance the sweet mascarpone filling.
Keep it covered while chilling, then add the cocoa just before serving so the top stays dry and aromatic.
