Ingredients
5 large egg yolks (pasteurized preferred)
3/4 cup granulated sugar
16 oz mascarpone cheese (full-fat, room temperature)
1 1/2 cups strong brewed coffee (cooled espresso or moka pot)
24 ladyfingers (Savoiardi)
2–3 tbsp unsweetened cocoa powder (for dusting)
1 tsp vanilla extract (optional)
Instructions
1. Whisk egg yolks and sugar in a heatproof bowl over simmering water until thick and pale (about 8–10 minutes, USDA safe method).
2. Remove from heat and fold in mascarpone until smooth and creamy.
3. Pour coffee into a shallow bowl and quickly dip each ladyfinger (1–2 seconds only).
4. Arrange half the soaked ladyfingers in a glass dish.
5. Spread half the mascarpone mixture over the top.
6. Repeat with remaining ladyfingers and mascarpone, smoothing the top layer.
7. Dust generously with unsweetened cocoa powder.
8. Cover and refrigerate for at least 6 hours or overnight before serving.
Notes
USDA recommends pasteurized eggs or cooking yolks to ensure safety.
Refrigerate tiramisu immediately after assembly and keep chilled until serving.
For a variation, replace ladyfingers with thin sponge cake slices for a tiramisu sponge cake.
Tiramisu tastes even better when chilled overnight.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake, Chilled
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 28g
- Sodium: 120mg
- Fat: 27g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 160mg