Cooking Lucid
Tiramisu
Layers of espresso-soaked ladyfingers and mascarpone cream dusted with cocoa. Italy's most beloved dessert — rich, airy, and deeply coffee-kissed.
Prep 30 min
Cook 0 min
Total 30 min
Serves 8
Ingredients
Step 1 — Make the cream
- 6 egg yolks
- ¾ cup sugar
- 1 lb mascarpone cheese (room temperature)
- 1½ cups heavy cream (cold)
- 1 tsp vanilla extract
Step 2 — Assemble
- 2 cups strong espresso (cooled)
- 3 tbsp coffee liqueur (optional)
- 48 ladyfinger cookies (savoiardi)
- Unsweetened cocoa powder (for dusting)
- Dark chocolate shavings (optional)
Instructions
- 1
Make mascarpone cream
Whisk egg yolks and sugar in a double boiler until thick and pale, 5 minutes. Cool slightly. Fold in mascarpone until smooth. Whip cream to stiff peaks, fold into mascarpone mixture with vanilla.
- 2
Assemble layers
Combine espresso and liqueur in a shallow dish. Quickly dip ladyfingers one at a time — do not soak. Layer in a 9x13 dish: ladyfingers, then half the cream. Repeat. Cover and refrigerate at least 6 hours or overnight.
- 3
Serve
Dust generously with cocoa powder before serving. Garnish with chocolate shavings if desired.
Nutrition per serving: 420 cal · 8g protein · 36g carbs · 28g fat · 1g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
