There’s something quietly luxurious about tiramisu. It asks for no oven, no fancy tools — just coffee, mascarpone, and time to let the flavors come together. This version keeps to the heart of the Italian classic: ladyfingers dipped in strong espresso, layered with a silky mascarpone cream, and finished with a dusting of cocoa. The result is soft and spoonable, rich yet balanced, with the kind of flavor that lingers. It’s the sort of dessert you make ahead, let rest overnight, and bring out at the table with confidence — simple, generous, and deeply comforting.

What Makes Tiramisu Special

What sets tiramisu apart is the way simple ingredients transform into something irresistible. The ladyfingers, quickly dipped in espresso, turn soft and cake-like as they rest. Mascarpone cream gives the layers a rich, velvety smoothness, and a final dusting of cocoa adds a bittersweet edge. Over a few hours, the flavors settle into each other — coffee deepening, cream mellowing — until every bite is soft, lush, and almost too easy to eat.

Ingredients:

• 300 ml espresso, cooled
• 250 g mascarpone cheese
• 3 large eggs, separated
• 100 g granulated sugar
• 200 g ladyfingers (savoiardi)
• 25 g unsweetened cocoa powder, for dusting

Optional

• 200 ml heavy cream, chilled — fold into mascarpone for a lighter, creamier texture
• 45 ml coffee liqueur or Marsala wine — add to espresso for dipping the ladyfingers

Instructions:

1. Make the espresso base and let it cool:
   Brew the espresso and allow it to come to room temperature. Stir in coffee liqueur or Marsala if using.
2. Whip egg yolks and sugar over gentle heat until pale and thick:
   Place the yolks and sugar in a heatproof bowl set over simmering water and whisk until the mixture is light, creamy, and slightly warm.
3. Whisk mascarpone into the warm yolk mixture until smooth:
   Make sure the yolks are only gently warmed, not hot, so the mascarpone blends into a creamy, velvety filling without curdling.
4. Whip heavy cream to soft peaks and fold it into the mascarpone mixture (optional):
   This step lightens the filling, giving it a creamier texture, but you can skip it for a more traditional version.
5. Beat egg whites to soft peaks and fold gently into the mascarpone mixture:
   Whisk the egg whites in a clean bowl until they hold their shape, then fold them carefully into the mascarpone filling (with or without the cream) to keep it light and airy.
6. Dip ladyfingers quickly in the cooled espresso mixture:
   Do not soak them — a quick dip on each side is enough to give flavor without making them collapse. Arrange in a single layer in your dish.
7. Spread half of the cream mixture over the ladyfingers:
   Smooth the surface gently with a spatula.
8. Repeat with another layer of dipped ladyfingers and the remaining cream:
   Arrange the second layer neatly, then cover with the rest of the cream and smooth the top.
9. Chill the tiramisu for at least 4 hours, ideally overnight:
   Resting allows the flavors to meld and the layers to set into the classic soft texture.
10. Dust generously with cocoa powder before serving:
    Use unsweetened cocoa and cover the top just before slicing or spooning into portions.

💡 Did You Know?

• Tiramisu comes from the Italian phrase “tirami su,” which means “pick me up” — a nod to the espresso and sugar that give it a lift.
• The dessert as we know it is relatively modern, said to have first appeared in Treviso, Italy, in the 1960s.
• Traditionally, tiramisu is made without alcohol — the espresso itself is enough — but many versions now include Marsala wine or coffee liqueur for added depth.
• Authentic recipes don’t use cream at all. The richness comes purely from mascarpone and whipped egg whites. Cream is a more recent addition, especially outside Italy, to create a softer, more stable texture.

Why Metric?

For clarity and consistency, I use metric measurements in my recipes. It's more accurate (especially for baking), easier to scale up or down, and ensures better results — no guessing whether your "cup" is packed or level. But don’t worry, US equivalents are included below so you can bake with whatever you have on hand.

Optional
| Heavy cream, chilled | 200 ml | ¾ cup |
| Coffee liqueur or Marsala wine | 45 ml | 3 tbsp |

Storage:

• Store covered in the refrigerator for up to 3 days.
• Tiramisu does not freeze well — the mascarpone and cream will separate when thawed.

Note:

• Tiramisu is traditionally made without cream, using only mascarpone and egg whites for richness. Adding whipped cream is optional and gives a lighter, more modern texture.
• Use pasteurized eggs if you want extra safety, since the yolks and whites are only lightly heated or whipped.
• Recipe is written for a 20×20 cm (8×8 in) dish; double quantities for a 23×33 cm (9×13 in) pan.

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Thank you for being here as I start this journey. I can’t wait to share more recipes, tips, and stories with you — one crumb at a time.

Stay tuned,
~ Clever Crumbs