Classic Tiramisu with Coffee, Mascarpone, and Cocoa Powder Recipe
This classic Italian Tiramisu recipe layers espresso-soaked ladyfingers with a luscious mascarpone and rum cream, topped with a dusting of cocoa powder. Creamy, indulgent, and simple to prepare with no baking required, it’s a timeless dessert perfect for gatherings or a special treat.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 8 hours 40 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: Italian
Ingredients
Scale
Espresso Soak
- 1 1/2 cups espresso or strong coffee, room temperature
- 6 Tbsp golden rum, divided
- 40 ladyfingers
Mascarpone Cream
- 6 large egg yolks
- 3/4 cup granulated sugar
- 16 oz mascarpone, cold
Whipped Cream
- 2 cups heavy whipping cream, cold*
Topping
- 2–3 Tbsp unsweetened cocoa powder, to dust
Instructions
- Soak the Ladyfingers: In a bowl, mix espresso and 3 Tbsp rum. Quickly dip half of the ladyfingers one at a time into this mixture and arrange them in a single layer in the bottom of a 9×13 casserole dish. Dip briefly on each side, ensuring the ladyfingers are moist but not soggy to prevent collapse.
- Cook Eggs and Sugar: Whisk egg yolks and sugar together in a medium heatproof bowl. Place this bowl over a saucepan with simmering water, making sure the bowl’s bottom is exposed to steam without touching water. Whisk constantly for 10–12 minutes until the mixture reaches 160°F and becomes lighter, smooth, and no longer gritty. Remove from heat and continue whisking to cool slightly.
- Prepare Mascarpone: In a large mixing bowl, beat the mascarpone with 3 Tbsp rum using an electric mixer. Gradually incorporate the warm egg yolk mixture until smooth and well combined.
- Make Whipped Cream: In a chilled bowl, beat the cold heavy cream until stiff peaks form, being careful not to overmix. Gently fold half the whipped cream into the mascarpone mixture, then fold in the remaining whipped cream just until incorporated, keeping the mixture light and airy.
- Layer the Tiramisu: Spread half the cream evenly over the first layer of ladyfingers. Quickly dip and arrange the remaining ladyfingers on top, then spread the remaining cream. Cover the dish with foil and refrigerate for 8 hours or overnight. Before serving, dust the top with cocoa powder. For best texture, add cocoa powder just before serving, though dusting earlier is possible with slight darkening.
Notes
- Use very cold heavy whipping cream, not light cream, for stable whipped cream.
- A mixing bowl with a slight rim helps prevent steam and condensation from reaching the egg mixture during cooking.
- Beat heavy cream slowly starting at medium/low speed, increasing to medium speed over 3-5 minutes to form stable stiff peaks without becoming watery or buttery.
- Store leftover tiramisu covered in the refrigerator for up to 3-4 days or air-tight in the freezer for up to 3 months. Thaw in the fridge before serving.
Keywords: Tiramisu, Italian dessert, mascarpone, espresso, rum, ladyfingers, no-bake dessert, classic tiramisu