Easy Tiramisu Recipe
The easiest tiramisu recipe made with pasteurized eggs — no baking, and no fuss! Espresso-soaked ladyfingers layered with a creamy mascarpone filling and dusted with cocoa powder. Make it the night before and let the fridge do all the work. This is my most-requested party dessert, and it is always completely gone.
Servings: 8 servings
Cost: $25
Ingredients
- 2 cups brewed espresso or coffee, cooled
- 5 large egg yolks pasteurized
- 1/2 cup granulated sugar
- 16 ounces mascarpone cheese chilled
- 1 1/2 cups heavy cream chilled
- 1/2 tsp salt
- 36 hard ladyfinger cookies
- 1/4 cup Dutch-process cocoa powder
Instructions
- Brew the espresso. Make 2 cups of strong espresso and let it cool completely.
- Make the filling. Beat 5 egg yolks and 1/2 cup sugar together until pale and thick, about 3 to 4 minutes. Add 16 oz mascarpone and 1/2 tsp salt and beat until smooth and creamy. Pour in 1.5 cups chilled heavy cream and whip until light and airy with a soft peak. Do not overmix!
- Dip the ladyfingers. One at a time, quickly dip each of the 36 ladyfingers into the cooled espresso, about 1 to 2 seconds per side. Soaked but not soggy!
- Layer it up. Place a layer of dipped ladyfingers in the bottom of your dish. Spread 1/4 of the mascarpone filling over the top and dust with 1 tablespoon cocoa powder. Repeat for 3 to 4 layers, finishing with a generous dusting of cocoa powder on top.
- Chill. Cover tightly with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
Notes
Pasteurized eggs: Look for pasteurized egg yolks near the regular eggs at the grocery store. They are heat-treated and completely safe to use without cooking. This is what makes this recipe so easy!
Ladyfingers: Use hard, crispy Savoiardi-style ladyfingers, not the soft cakey variety. Brands like Alessi or Balocco work great. Find them in the cookie aisle or Italian import section.
Quick dip only: Just 1 to 2 seconds per side in the espresso. Over-soaking will make the tiramisu watery.
Alcohol option: Stir 2 to 3 tablespoons of Kahlua, dark rum, or Marsala wine into the cooled espresso before dipping.
Dish options: A trifle dish, 8x5 round dish, 9x13 baking dish, or individual glasses all work beautifully.
Make ahead: Best made 1 to 2 days in advance. The longer it chills, the better it gets!
Storage: Cover and refrigerate for up to 4 days.
Freeze: Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge and dust with fresh cocoa powder before serving.
Nutrition
Calories: 517kcal | Carbohydrates: 20g | Protein: 8g | Fat: 45g | Saturated Fat: 28g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 232mg | Sodium: 209mg | Potassium: 168mg | Fiber: 1g | Sugar: 14g | Vitamin A: 1628IU | Vitamin C: 0.4mg | Calcium: 129mg | Iron: 1mg
