Coffee Mascarpone Tiramisu
Tiramisu means "pick me up" in Italian, a nod to the espresso-soaked ladyfingers layered with a rich, airy mascarpone cream that define this beloved no-bake dessert. Originating in the Veneto region, it's a study in contrasts: bitter coffee against sweet cream, firm biscuit against silky filling. A dusting of cocoa on top finishes it with a final touch of bitterness to balance the richness.
By YumYum Editorial · Italian
Prep: 15 min · Cook: 45 min · Total: 60 min · Serves 4
Ingredients
- 6 large egg yolks
- 3/4 cup granulated sugar, divided
- 1 lb (16 oz) mascarpone cheese, at room temperature
- 1 1/2 cups heavy cream, cold
- 2 cups strong brewed espresso, cooled
- 3 tablespoons coffee liqueur (such as Kahlúa), optional
- 24 Savoiardi (ladyfinger) cookies
- 1/2 cup unsweetened cocoa powder, for dusting
- to taste Pinch of salt
Instructions
- Whisk the egg yolks and half the sugar together in a heatproof bowl set over a pan of gently simmering water, whisking constantly until pale, thick, and doubled in volume, about 5-7 minutes.
- Remove from heat and let the zabaglione cool slightly, then whisk in the mascarpone and a pinch of salt until smooth and lump-free.
- In a separate bowl, whip the heavy cream with the remaining sugar to soft peaks.
- Gently fold the whipped cream into the mascarpone mixture in two additions, keeping the mixture light and airy.
- Combine the cooled espresso with the coffee liqueur, if using, in a shallow dish.
- Quickly dip each ladyfinger into the espresso mixture for about 1 second per side — just enough to soak, not so long they turn mushy — and arrange in a single layer in a baking dish.
- Spread half the mascarpone cream over the ladyfingers, then repeat with a second layer of dipped ladyfingers and the remaining cream.
- Cover and refrigerate for at least 4 hours, ideally overnight, to let the layers set and the flavors meld.
- Just before serving, dust generously with cocoa powder through a fine sieve.