Tiramisu Recipe: Coffee Dessert with Mascarpone and Ladyfingers

Tiramisu is a classic coffee dessert layered with mascarpone cream and ladyfinger biscuits. This reliable recipe guides you through the entire process from measuring ingredients to chilling and slicing. Below you will find exact proportions, chilling times, and practical tips to achieve great results at home.

Ingredients

250 g mascarpone cheese
200 ml heavy cream (30% or 36% fat)
3 tablespoons powdered sugar
200 g ladyfinger biscuits
250 ml strong brewed coffee, cooled completely
2 tablespoons unsweetened cocoa powder

Step-by-Step Preparation

Brew a cup of strong coffee and let it cool down completely. Choose a shallow square or rectangular dish, roughly 20 x 20 cm.
Whip the chilled heavy cream with the powdered sugar until thick and billowy. Add the mascarpone and mix briefly on low speed, just until smooth and incorporated.
Dip the ladyfingers one by one into the cold coffee for a split second, then arrange a neat single layer across the bottom of the dish.
Spread half of the mascarpone cream over the biscuits. Add a second layer of dipped ladyfingers and cover with the remaining cream.
Cover the dish and chill in the refrigerator for at least 4 hours. Dust with cocoa powder through a fine sieve just before slicing and serving.

Time and Servings

Time: 25 minutes active prep plus at least 4 hours chilling. Yield: 6 servings.

Layering the Dessert

Brew the coffee well ahead of time so it reaches room temperature or cools down in the fridge. Pour it into a wide, shallow bowl where you can easily turn each ladyfinger. Dip each biscuit quickly and lay them tightly side by side, trimming pieces to fit any empty gaps. Spread the cream gently using an offset spatula so you do not dislodge the base. Chilling allows the ladyfingers to absorb moisture from the cream, which makes neat slicing much easier. Wipe the edges of the dish with a clean paper towel before dusting with cocoa.

Practical Tips and Variations

The coffee must be cold so it does not melt the delicate mascarpone cream or turn biscuits soggy.
Dip biscuits very briefly. They should soak up coffee without losing their structural shape while assembling.
Keep both the mascarpone and heavy cream thoroughly chilled. Overmixing can cause the cream to separate.
Dust with cocoa powder immediately before serving so the top layer stays dry and velvety.

Cream Consistency and Soaking

Whip the chilled heavy cream until it holds soft to medium peaks while maintaining a smooth texture. Then add the cold mascarpone and beat briefly on low speed. If the cream mixture is quite firm, distribute it across the biscuits in small dollops before gently smoothing it out. This keeps the soaked biscuits anchored in place and preserves distinct, clean layers.

Test the dipping speed on your first biscuit. It should lightly absorb the cold coffee without crumbling in your fingers. If your biscuits soften unusually fast, dip only one side into the liquid. You do not need to use every drop of brewed coffee: the exact amount absorbed depends on the brand of ladyfingers and the dimensions of your dish.

After proper chilling, slice portions with a sharp, clean knife or scoop with a wide dessert spoon. You can also assemble individual servings directly in small glass cups. Keep the finished dessert covered in the refrigerator until ready to enjoy, sifting the cocoa powder on top just before presenting.

Preparing the Coffee and Layers

Use your favorite brewing method to make the coffee, ensuring no coffee grounds remain in the liquid. Let it chill before assembling the dish. Decaffeinated coffee works just as well without changing the rest of the steps or proportions. If the brew tastes overly bitter, dilute it with a small splash of water before dipping the biscuits.

When laying down the bottom layer, arrange the biscuits to fit your dish snugly. Fill remaining corners with trimmed pieces dipped in coffee. Divide the prepared cream into two equal halves before spreading so you have enough left for a generous top layer. Smooth the surface with a spatula and cover the dish loosely so plastic wrap does not stick to the cream.

Four hours in the refrigerator is the recommended minimum chilling time. An overnight rest allows the biscuits to soften evenly and makes portioning even cleaner. Dust cocoa powder generously through a mesh strainer directly over the entire dish or onto individual dessert plates.

FAQ

Can tiramisu be made without eggs?

Yes, this recipe relies entirely on chilled mascarpone and whipped heavy cream, without using raw eggs.

Can the dessert be made a day in advance?

Yes, assemble the layers, cover tightly, and refrigerate overnight. Dust the top with cocoa powder right before serving.