Classic Italian Tiramisu

An incredibly authentic, no-bake Italian dessert. Layers of espresso-soaked ladyfingers alternating with a delicate, airy mascarpone cream.

Prep time: 30 mins · Cook time: 0 mins · Serves 8

Ingredients

• 6 large Egg yolks
• 3/4 cup White granulated sugar
• 16 oz (2 cups) Mascarpone cheese, room temperature
• 1.5 cups Heavy whipping cream, cold
• 1.5 cups Strong brewed espresso, cooled
• 24-30 Crisp ladyfingers (Savoiardi)
• 2 tbsp Dark cocoa powder

Instructions

1. Set up a double boiler: Place a heatproof bowl over a pot of barely simmering water. Whisk the egg yolks and sugar in the bowl for 5-7 minutes until pale, thick, and doubled in volume.
2. Remove from heat and let cool slightly. Gently whisk in the mascarpone cheese until completely smooth.
3. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the mascarpone mixture.
4. Quickly dunk each ladyfinger into the cold espresso for just 1 second per side. Do not let them soak.
5. Arrange a single layer of dipped ladyfingers in the bottom of an 8x8 or 9x9 inch dish.
6. Spread half of the mascarpone cream evenly over the ladyfingers.
7. Repeat with another layer of dipped ladyfingers, followed by the remaining mascarpone cream.
8. Cover and refrigerate for at least 4 hours, preferably overnight.
9. Just before serving, dust generously with cocoa powder using a fine sieve.