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Classic Tiramisu

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This Classic Tiramisu is the ultimate dessert for even the pickiest of guests! Creamy mascarpone filling is layered between coffee soaked ladyfingers and topped off with a dusting of cocoa powder. Classic Tiramisu is my all-time favorite dessert, even though it contains dairy and I should not go anywhere near it…..

Classic Tiramisu is one of my all-time favorite desserts! Who can resist coffee soaked ladyfingers layered between creamy filling and cocoa powder © COOKING WITH CURLS

Who could pass that up? I know I can’t. 😉 Waiting for this amazing Classic Tiramisu to chill overnight is torture…I just can’t do it!!

Classic Tiramisu with coffee soaked ladyfingers, creamy filling, and a big dose of cocoa powder! © COOKING WITH CURLS

I couldn’t decide which image I liked better, so you get both. 😉

How to make Classic Tiramisu:

In a large mixing bowl, whisk the egg yolks and sugar together until thick and creamy. Add the mascarpone and whisk until smooth, set aside…..

Beat the eggs and sugar together until light and fluffy © COOKING WITH CURLS

In a separate bowl, beat the egg whites until stiff peaks form…..

Beat egg whites until stiff peaks form © COOKING WITH CURLS

Gently fold the egg whites into the mascarpone mixture, set aside…..

Gently fold the whipped egg whites into the mascarpone mixture © COOKING WITH CURLS

Mix the espresso and Kahlua together in a shallow bowl. Dip each ladyfinger into the mixture, flip it over and quickly remove…..

Dip the ladyfingers into the coffee mixture © COOKING WITH CURLS

Do not allow the ladyfingers to float or sink into the coffee mixture, just a quick dip to moisten is all you need.

Arrange the dipped ladyfingers on the bottom of an 8 x 8 baking dish…..

Arrange the ladyfingers in the bottom of a baking dish © COOKING WITH CURLS

Spread half of the mascarpone mixture over the ladyfingers and sprinkle with cocoa powder…..

Top the ladyfingers with a layer of mascarpone and sprinkle with cocoa © COOKING WITH CURLS

Arrange the second layer of ladyfingers topped with the remaining mascarpone and cocoa powder…..

Classic Tiramisu, chilled and ready to serve! © COOKING WITH CURLS

Cover and refrigerate for at least 6 hours before serving…..

Classic Tiramisu © COOKING WITH CURLS

I know, it’s torture…but it’s totally worth it! 🙂

Notes:

  • You need to use Espresso, or really, really strong coffee for this dessert for the flavor to stand out over the mascarpone cheese.
  • Substitute dairy-free cream cheese for the mascarpone cheese if you need a dairy-free dessert. I am allergic to soy, so this is not an option.
  • This recipe contains raw eggs. Use the best quality eggs that you can, or pasteurized if you can find them. Do you eat raw cookie dough? Have you ever heard of anyone dying from eating raw cookie dough? No!
  • Not all lady fingers are the same. Some are hard and crunchy like these are, and some are soft and almost cake like. Dip/soak the lady fingers for 5 to 6 seconds for the hard type, and less for the soft ones. You don’t want them falling apart as you are assembling your dessert.

More Tiramisu inspired recipes to try:

Tools used to make this Classic Tiramisu: contains affiliate links

How much do you love Tiramisu?

Enjoy!!

Classic Tiramisu with coffee soaked ladyfingers, creamy filling, and a big dose of cocoa powder! © COOKING WITH CURLS

Classic Tiramisu

This Classic Tiramisu is the ultimate dessert for even the pickiest of guests! Creamy mascarpone filling is layered between coffee soaked ladyfingers and topped off with a dusting of cocoa powder. 
5 from 1 vote
Print Rate
Course: Dessert
Cuisine: Italian
Keyword: dessert, classic dessert, Italian, mascarpone
Prep Time: 20 minutes
Chilling Time: 6 hours
Servings: 12 Servings
Calories: 316kcal
Author: Lisa Johnson

Ingredients

  • 6 large egg yolks
  • ¼ cup granulated sugar
  • 16 ounces mascarpone cheese (softened)
  • 3 large egg whites
  • 1 cup espresso (or extra-strong coffee)
  • ½ cup Kahlua (substitute additional espresso for alcohol free)
  • 7 ounces ladyfingers (24 count package)
  • ¼ cup cocoa powder

Instructions

  • In a large mixing bowl, whisk the egg yolks and sugar together until thick and creamy. Add the mascarpone and whisk until smooth, set aside.
  • In a separate bowl, beat the egg whites until stiff peaks form.
  • Gently fold the egg whites into the mascarpone mixture, set aside.
  • Mix the espresso and Kahlua together in a shallow bowl. Dip each ladyfinger into the mixture, flip it over and quickly remove. Do not allow the ladyfingers to float or sink into the coffee mixture, just a quick dip to moisten is all you need.
  • Arrange the dipped ladyfingers on the bottom of an 8 x 8 baking dish.
  • Spread half of the mascarpone mixture over the ladyfingers and sprinkle with cocoa powder.
  • Arrange the second layer of ladyfingers topped with the remaining mascarpone and cocoa powder.
  • Cover and refrigerate for at least 6 hours before serving.

Notes

  • You need to use Espresso, or really, really strong coffee for this dessert for the flavor to stand out over the mascarpone cheese.
  • Substitute dairy-free cream cheese for the mascarpone cheese if you need a dairy-free dessert. I am allergic to soy, so this is not an option.
  • This recipe contains raw eggs. Use the best quality eggs that you can, or pasteurized if you can find them. Do you eat raw cookie dough? Have you ever heard of anyone dying from eating raw cookie dough? No!
  • Not all lady fingers are the same. Some are hard and crunchy like these are, and some are soft and almost cake like. Dip/soak the lady fingers for 5 to 6 seconds for the hard type, and less for the soft ones. You don’t want them falling apart as you are assembling your dessert.
  • A 9 x 9 baking dish would probably work for this recipe if needed.

Nutrition

Calories: 316kcal | Carbohydrates: 20g | Protein: 7g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 166mg | Sodium: 64mg | Potassium: 68mg | Sugar: 8g | Vitamin A: 745IU | Calcium: 74mg | Iron: 1.1mg

 

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2 Comments

  1. Hi Lisa
    Found your gorgeous recipe on wine’d down Wednesday ?Love the step by step photos – and such beautiful shots. And I Love me some Kahlua!
    Lee-Ann

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