If there’s one dessert that always feels like a celebration, it’s Classic Tiramisu with Espresso. This Italian masterpiece layers delicate ladyfingers soaked in bold espresso, pillowy mascarpone cream, and a dusting of cocoa that just melts on your tongue. Every bite is rich, creamy, and blissfully coffee-scented, making it the perfect treat for dinner parties or whenever you want to impress (even if it’s just yourself!).
Ingredients You’ll Need
Classic Tiramisu with Espresso is delightfully simple, relying on just a handful of quality ingredients. Each one is a star player, contributing to the dessert’s luscious texture, signature flavor, and irresistible aroma. Here’s what you’ll need, plus a few tips to make every bite perfect:
- 6 large egg yolks: These create the rich, silky base of the mascarpone cream.
- 3/4 cup granulated sugar: Sweetens the cream and gives it just the right amount of structure.
- 1 cup heavy cream (cold): Whipped separately, it adds a dreamy, airy texture to the filling.
- 1 1/2 cups mascarpone cheese (room temperature): The heart of tiramisu, mascarpone gives the dessert its classic tang and ultra-creamy finish.
- 2 cups brewed espresso or strong coffee (cooled): Freshly brewed espresso delivers the best, boldest flavor.
- 3 tablespoons coffee liqueur (optional): Adds a grown-up edge and depth, but you can skip it for a family-friendly version.
- 1 package (7 ounces) ladyfinger cookies (savoiardi): These light, crisp cookies soak up the espresso without getting mushy.
- Unsweetened cocoa powder (for dusting): A bitter-sweet finishing touch that balances the creaminess.
- Dark chocolate shavings (optional): For extra elegance and a lovely textural contrast.
How to Make Classic Tiramisu with Espresso
Step 1: Prepare the Sabayon
Start by whisking your egg yolks and sugar together in a heatproof bowl. Set the bowl over a pot of simmering water (think makeshift double boiler!) and keep whisking for about 8–10 minutes. You’re aiming for a thick, pale mixture that falls in ribbons from your whisk. This step is the secret to a creamy, stable filling—plus, it gently cooks the yolks for safety. Let the mixture cool slightly before moving on.
Step 2: Whip the Cream
In a separate bowl, take your cold heavy cream and whip it until stiff peaks form. The colder, the better—cold cream whips up faster and holds its shape. This airy whipped cream lightens up the mascarpone mixture, so your Classic Tiramisu with Espresso is never heavy.
Step 3: Fold in Mascarpone
Once your egg yolk mixture has cooled a bit, gently fold in the room-temperature mascarpone cheese. Work slowly and patiently to avoid deflating the mixture. The result should be smooth, luxurious, and irresistible—resist the urge to eat it all with a spoon!
Step 4: Combine Whipped Cream and Mascarpone
Add your whipped cream to the mascarpone mixture, folding gently until fully combined. You want a light, unified cream with no streaks remaining. Take your time here; a delicate touch ensures the filling stays airy and cloud-like.
Step 5: Soak the Ladyfingers
Pour your cooled espresso (and coffee liqueur if using) into a shallow dish. Quickly dip each ladyfinger for just 1–2 seconds—enough to absorb flavor, but not so much that they become soggy. Layer the soaked ladyfingers in the bottom of your serving dish, covering it completely. This step gives Classic Tiramisu with Espresso its signature coffee kick.
Step 6: Layer and Assemble
Spread half the mascarpone mixture over the first layer of ladyfingers, smoothing it out with a spatula. Repeat with a second layer of dipped ladyfingers, then top with the rest of the mascarpone cream. The layering creates those beautiful stripes and ensures every bite is balanced.
Step 7: Chill
Cover your tiramisu with plastic wrap and refrigerate for at least 6 hours—or overnight if you can wait! This time allows the flavors to meld, the ladyfingers to soften to just the right texture, and the whole dessert to set to sliceable perfection.
Step 8: Finish and Serve
Right before serving, dust the top generously with unsweetened cocoa powder and sprinkle over dark chocolate shavings if you like. The cocoa’s bittersweet notes balance the creamy, sweet filling and deliver that picture-perfect finish every Classic Tiramisu with Espresso needs.
How to Serve Classic Tiramisu with Espresso
Garnishes
For a show-stopping finish, never skip the final cocoa dusting—it’s a must for authentic tiramisu flavor. Dark chocolate shavings add a touch of drama and a little crunch. If you want to make your Classic Tiramisu with Espresso extra special, try a few chocolate-covered espresso beans or a sprinkle of finely grated orange zest for a subtle zing.
Side Dishes
This dessert shines on its own, but you can serve it alongside fresh berries or a simple fruit salad to brighten up the plate. A small glass of dessert wine, rich port, or a shot of espresso pairs beautifully and echoes the tiramisu’s coffee notes. Keep sides light and let the tiramisu be the star.
Creative Ways to Present
If you’re hosting, try assembling Classic Tiramisu with Espresso in individual glasses or small jars for a modern, personal touch. You can also cut it into neat squares and serve on a platter with piped whipped cream and chocolate curls. For a rustic look, scoop generous portions straight from the dish at the table—tiramisu is as elegant or as laid-back as you want it to be!
Make Ahead and Storage
Storing Leftovers
Classic Tiramisu with Espresso actually gets better as it sits. Leftovers can be covered tightly and kept in the refrigerator for up to 2 days. The flavors become even more harmonious, and the texture stays creamy and luscious. Be sure to store it in an airtight container to prevent it from picking up refrigerator odors.
Freezing
You can freeze tiramisu for longer storage, though it’s best enjoyed fresh. To freeze, wrap the dish tightly with plastic wrap and foil, then freeze for up to 1 month. Thaw overnight in the refrigerator before serving. Keep in mind that the texture may change slightly after thawing, but it will still be delicious!
Reheating
Tiramisu is made to be enjoyed cold, straight from the fridge, so there’s no need to reheat it. If you’ve frozen your Classic Tiramisu with Espresso, let it thaw gently in the refrigerator until fully defrosted before serving. Avoid microwaving, as it can spoil the creamy texture.
FAQs
Can I make Classic Tiramisu with Espresso without coffee liqueur?
Absolutely! The liqueur adds depth and a subtle warmth, but skipping it still yields a delicious, family-friendly tiramisu. Just use extra espresso or strong coffee to soak the ladyfingers.
What can I use instead of mascarpone cheese?
While mascarpone is traditional and provides the classic flavor, you can substitute with a mix of cream cheese and heavy cream in a pinch. The result will be slightly tangier but still creamy and satisfying.
How do I prevent soggy ladyfingers?
Dip the ladyfingers in espresso for just 1–2 seconds—no more! They should be moist but still hold their shape. If you let them soak too long, they’ll fall apart and make the dessert mushy.
Why does Classic Tiramisu with Espresso need to chill for so long?
Chilling allows the flavors to meld and the ladyfingers to soften just enough, creating that perfect creamy texture. Overnight chilling is ideal, but even 6 hours will work in a pinch.
Can I make Classic Tiramisu with Espresso in advance?
Yes! In fact, making tiramisu a day ahead gives you the best flavor and texture. It’s the ultimate make-ahead dessert for dinner parties or special occasions.
Final Thoughts
If you’re searching for a foolproof, crowd-pleasing dessert, Classic Tiramisu with Espresso is pure magic. It’s elegant yet easy, indulgent yet light, and always a conversation starter. Give this recipe a try—you’ll be amazed how something so simple can taste so spectacular!
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Classic Tiramisu with Espresso Recipe
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 6 hours 40 minutes
- Yield: 9 servings
- Category: Dessert
- Method: No-Bake
- Cuisine: Italian
- Diet: Vegetarian
Description
Classic Tiramisu with Espresso is a rich and creamy no-bake Italian dessert that layers espresso-soaked ladyfinger cookies with a smooth mascarpone and whipped cream filling, dusted with cocoa powder and optionally topped with chocolate shavings. Perfectly balanced with a hint of coffee liqueur, this indulgent treat is elegant yet easy to prepare.
Ingredients
Mascarpone Mixture
- 6 large egg yolks
- 3/4 cup granulated sugar
- 1 cup heavy cream (cold)
- 1 1/2 cups mascarpone cheese (room temperature)
Coffee Soak
- 2 cups brewed espresso or strong coffee (cooled)
- 3 tablespoons coffee liqueur (optional)
Assembly
- 1 package (7 ounces) ladyfinger cookies (savoiardi)
- Unsweetened cocoa powder (for dusting)
- Dark chocolate shavings (optional)
Instructions
- Prepare the egg yolk mixture: In a heatproof bowl, whisk the egg yolks and granulated sugar together. Place the bowl over a saucepan of simmering water (double boiler) and whisk constantly for 8–10 minutes until the mixture thickens and becomes pale. Remove from heat and let it cool slightly.
- Whip the cream and combine: In a separate chilled bowl, beat the cold heavy cream until stiff peaks form. Gently fold the mascarpone cheese into the cooled egg yolk mixture until smooth, then carefully fold in the whipped cream until fully combined, creating a light and creamy mascarpone filling.
- Prepare coffee soak: In a shallow dish, mix the cooled espresso with coffee liqueur if using. Quickly dip each ladyfinger into the coffee mixture for 1–2 seconds without soaking them completely to prevent sogginess.
- Assemble the tiramisu: Arrange a layer of dipped ladyfingers in the bottom of a 9×9-inch dish. Spread half of the mascarpone mixture evenly over the ladyfingers. Repeat with another layer of dipped ladyfingers and the remaining mascarpone mixture. Smooth the top with a spatula for an even finish.
- Chill and serve: Cover the assembled tiramisu and refrigerate for at least 6 hours or preferably overnight to allow flavors to meld and the dessert to set. Before serving, dust generously with unsweetened cocoa powder and garnish with dark chocolate shavings if desired.
Notes
- Use freshly brewed espresso for the best and richest coffee flavor.
- For a non-alcoholic version, simply omit the coffee liqueur without compromising taste.
- Tiramisu can be made up to two days in advance, making it perfect for entertaining.
Nutrition
- Serving Size: 1 square
- Calories: 370
- Sugar: 20g
- Sodium: 85mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 190mg
