Italian

Classic Tiramisu

Medium · 30 min

Serves 8ItalianVegetarianNut-free

Espresso-soaked ladyfingers layered with mascarpone cream. No baking — just chill and wait.

30 minTotal time

8Serves

4Steps

ItalianCuisine

Method

Make cream
Whisk yolks and sugar until pale. Fold in mascarpone until smooth.
Why: Room-temp mascarpone folds in without lumps.
Cook from here
Soak biscuits
Mix espresso and liqueur. Briefly dip ladyfingers — don't saturate.
Why: Quick dip prevents soggy layers.
Cook from here
Layer
Alternate soaked biscuits and cream in a dish. Finish with cream.
Why: Even layers set cleanly when sliced.
Cook from here
Chill
Refrigerate at least 6 hours. Dust with cocoa before serving.
Why: Long chill lets flavours meld and sets the cream.
Cook from here

Use pasteurised eggs if serving to anyone who avoids raw yolks.

Make cream
Whisk yolks and sugar until pale. Fold in mascarpone until smooth.
Why: Room-temp mascarpone folds in without lumps.
Cook from here
Soak biscuits
Mix espresso and liqueur. Briefly dip ladyfingers — don't saturate.
Why: Quick dip prevents soggy layers.
Cook from here
Layer
Alternate soaked biscuits and cream in a dish. Finish with cream.
Why: Even layers set cleanly when sliced.
Cook from here
Chill
Refrigerate at least 6 hours. Dust with cocoa before serving.
Why: Long chill lets flavours meld and sets the cream.
Cook from here