Tiramisù (Italian)

This authentic Italian Tiramisu recipe is quick and easy to make. You only need 6 ingredients to make this no-bake dessert. An espresso-flavoured dessert made of coffee-dipped ladyfingers with sweetened mascarpone cream and dusted with cocoa before serving. This recipe calls for uncooked eggs, so keep the tiramisù refrigerated and serve it within 48 hours.

3 large egg yolks, cold
1 cup unpacked powdered sugar, sifted
2¼ cups full-fat mascarpone, cold
27-36 Italian ladyfingers (hard ones)
½ cup cooled brewed espresso or strong coffee
2 Tbsp. unsweetened cocoa powder

In a large bowl, using an electric mixer fitted with a whisk attachment, beat the egg yolks and powdered sugar on medium-high speed until creamy and the sugar is completely dissolved, 2 to 3 minutes.
Add the mascarpone and mix on medium speed just until smooth and creamy, about 1 minute.

Quickly dip both sides of the ladyfingers into the coffee, 1-2 seconds per side, and arrange 9-12 ladyfingers on the bottom of a 9x7x3" (23x18x8 cm) or 8x8x3" (20x20x8 cm) casserole dish.

The necessary amount of ladyfingers will depend on the size of the ladyfingers as well as that of the casserole dish. The required amount of coffee depends on how long you dip the ladyfingers and how much they soak up. I don’t recommend soaking the ladyfingers for too long; otherwise, the Tiramisu will end up very watery.

Spread about one-third of the mascarpone cream on top of the ladyfingers. Repeat twice more, so that the Tiramisu is assembled as follows from bottom to top: ladyfingers and cream, ladyfingers and cream, ladyfingers and cream.

Wrap the casserole dish tightly with plastic wrap so that no air or odours from the fridge can get inside the tiramisu.

Refrigerate overnight for about 8-12 hours. Before serving, dust the top lightly with cocoa powder. Store in the fridge for up to 3 days.