Traditional Italian Tiramisu

Ingredients (8–10 servings)

• 300–350 g ladyfingers (savoiardi)

• 400–450 g mascarpone cheese

• 4–5 egg yolks

• Optional: 2–4 egg whites (for fluffier mousse)

• 100–150 g granulated or caster sugar

• 300–400 ml strong espresso or coffee, cooled

• Optional: 2 Tbsp Marsala, dark rum, or coffee liqueur

• Unsweetened cocoa powder, for dusting

• Pinch of salt

• 350 ml heavy cream (if using whipped cream method) +1

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Instructions

1. Brew & Flavor Coffee
   Make espresso or strong coffee. Stir in optional alcohol (Marsala, rum, or liqueur). Chill it. 

2. Yolk Mixture
   Whisk egg yolks with sugar until pale and thick (5 min). For extra safety, gently heat in a double‑boiler to 160–165 °F, stirring, then cool.

3. Add Mascarpone
   Mix in mascarpone and vanilla until smooth. Lightly salt to balance flavor. 

4. Optional Whipped Cream or Egg Whites
   You can fold in lightly whipped cream or stiffly beaten egg whites for an airy texture.

5. Build Layers
   Quickly dip each ladyfinger (1–2 seconds) into coffee—don’t soak! Arrange in a dish. Spread half the cream over them, then repeat. Finish with cream top. 

6. Set & Dust
   Cover and refrigerate 4 hours or overnight. Just before serving, sift a generous layer of cocoa on top.

Pro Tips from the Experts

• Use crisp, dry Italian savoiardi to avoid a soggy dessert.

• Don’t over-soak ladyfingers—just a quick dunk gives the best texture.