Tiramisu, which literally translates to “pick me up” or “cheer me up,” is arguably Italy’s most beloved no-bake dessert. Hailing from the Veneto region, this elegant sweet treat is a harmonious layering of coffee-soaked ladyfingers (Savoiardi) and a rich, light mascarpone cream. The secret to its success is using high-quality ingredients and having the patience to let it chill and set. This classic recipe delivers a decadent and authentic taste of Italian pastry.

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Ingredients

For the Cream:

• 6 large Egg Yolks (or use a heat-treated/pasteurized method for safety)
• ¾ cup Granulated Sugar
• 16 oz (500g) cold Mascarpone Cheese
• 1 ¾ cups cold Heavy Cream (optional, for a lighter texture)
• 1 tsp Vanilla Extract or paste

For the Layers:

• 30-35 Savoiardi Ladyfingers (approx. 10 oz)
• 1 ½ cups very strong, cooled Espresso or Coffee
• 2-3 tbsp Coffee Liqueur, Dark Rum, or Marsala Wine (optional, for a boozy kick)
• ¼ cup Unsweetened Cocoa Powder (for dusting)

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Instructions

1. Prepare the Coffee Soak

In a shallow dish, combine the cooled espresso, the sugar, and the liquor (if using). Set aside.

2. Make the Zabaglione (Egg/Sugar Mixture)

Whisk the egg yolks and sugar in a heatproof bowl until pale yellow.

• Traditional Method (Raw Eggs): Whisk until pale and ribboning.
• Cooked Version (Recommended for Safety): Whisk the mixture over a double boiler (a bowl set over simmering water) for about 5-10 minutes until the sugar dissolves and the mixture is slightly thickened. Remove from heat and cool completely.

3. Whip the Cream

In a separate large bowl, whip the cold heavy cream and vanilla until medium peaks form. Gently mix in the cooled egg/sugar mixture and the cold mascarpone cheese until just combined into a smooth, decadent cream. Do not overmix, or the cream may curdle.

4. Assemble

Working quickly, dip one ladyfinger at a time into the coffee mixture. Dip quickly—no more than 1-2 seconds per side—to ensure they absorb the coffee but don’t become soggy. Arrange a single layer of the dipped ladyfingers in the bottom of a 9 x 13 inch dish.

5. Layer and Chill

Spread half of the mascarpone cream mixture evenly over the first layer of ladyfingers. Repeat with a second layer of coffee-dipped ladyfingers and top with the remaining mascarpone cream. Cover the dish tightly with plastic wrap and refrigerate for a minimum of 6 hours, or preferably overnight. Chilling is essential for the flavors to meld and the dessert to set properly.

6. Serve

Just before serving, use a sieve or sifter to generously dust the top with unsweetened cocoa powder. Slice and enjoy!