Cakes

Classic Coffee Tiramisu

If you are looking for an excellent no-bake dessert that can be easily put together, then this Classic Coffee Tiramisu recipe would be a perfect choice. It comes with layers of ladyfingers soaked in coffee, plus mascarpone cream. This one here is very easy to make yet it is so creamy and delicious, no wonder why it has become one of the most iconic Italian desserts embraced all over the world.

‘Tiramisu’ is an Italian word for “pick me up” or “cheer me up”. As delightful as this treat is, you’ll definitely be in a good mood with just one bite! 🙂 So whether you are hosting a huge party or a simple dinner over the weekend, this dessert won’t let you down. Everybody would love it. I can guarantee you that.

This delicious treat is usually made up of two layers: the coffee-soaked sponge cake ladyfingers and mascarpone cream layer. The first-ever tiramisu was made back in the 60s and since then, it has been adapted into many varieties of desserts. You’d be surprised at how amazing the combination of coffee, liquor, ladyfingers, egg yolks, sugar, mascarpone, whipping cream, and cocoa powder can be.

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Classic Coffee Tiramisu


  • Author: Myles
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes + 6 hours chilling time
  • Yield: 12 servings 1x

Description

This Classic Coffee Tiramisu recipe is easy to make, and I can guarantee it will be the best you’ve ever had. The coffee-soaked ladyfingers and mascarpone custard cream are simply irresistible!


Scale

Ingredients

40 ladyfingers

1 1/2 cups strong coffee (room temperature)

6 tablespoons rum (divided)

6 large egg yolks

3/4 cup granulated sugar

16 oz mascarpone (cold)

2 cups heavy whipping cream (cold)

at least 2 tablespoons unsweetened cocoa powder (to dust the top)


Instructions

  1. Combine the coffee and rum in a small bowl and quickly dip (one at a time) half of the ladyfingers. Arrange in the bottom of a casserole dish, about 9X13-inch in size.
  2. Whisk together sugar and yolks. Place the mixture over steam and whisk for about 10 minutes or until light in color and has thickened a little bit. Remove from heat and let cool.
  3. Beat together mascarpone and 3 tablespoons of rum. Beat in the warm yolk mixture using an electric hand mixer until well incorporated.
  4. Beat heavy whipping cream in a separate bowl until stiff peaks form. Fold half of the whipped cream into the mascarpone cream. Blend in the remaining until incorporated.
  5. Spread half of the mixture over the first layer of ladyfingers. Quickly dip the remaining ladyfingers into the coffee-rum mixture and spread the remaining cream.
  6. Refrigerate for at least 6 hours and dust with unsweetened cocoa powder before serving.

Notes

  • You can use espresso for the coffee.
  • For step 2, use a saucepan with simmering water.
  • Be sure not to overfold the whipped cream into the mascarpone cream.
  • Cuisine: Italian

The most important thing here is that DO NOT oversoak your ladyfingers or your tiramisu would be soggy and may also collapse.

All you need is to follow the instructions above, and you can rest assured that you’d have the best Classic Coffee Tiramisu. As for the chilling time, it is highly recommended that you chill it for at least 6 hours. If you can do so overnight, that would be much better.