I didn’t grow up eating tiramisu. Nana Ruth’s idea of a fancy dessert was her icebox cake — layers of graham crackers and whipped cream. But the bones of it are the same, aren’t they? Layers, cream, something soaked in something good, and a little patience while it sets up in the fridge.
The first time I made tiramisu was for Jake’s birthday about six years back. I’d had it exactly once at a restaurant in Columbus and thought, “I bet I can do that.” It wasn’t perfect — I soaked the ladyfingers way too long and the bottom layer turned to pudding. But the flavor was there, and Jake ate three pieces.
I’ve been making it ever since, and I’ve figured out the tricks along the way. No raw eggs in this version — I cook the yolks over a double boiler. Nobody at my table has ever noticed the difference, and I sleep better at night.
This dessert is better the next day. The overnight rest lets the coffee soak into the ladyfingers just right, the cream firms up, and everything melds together. Make it Saturday night for your Sunday dinner party.
How to Make Old-Fashioned Tiramisu
Make the mascarpone cream. Whisk egg yolks and sugar over a double boiler until thick and pale — about 8-10 minutes. Let cool slightly, then beat in the mascarpone until smooth. In a separate bowl, whip heavy cream to stiff peaks and fold it gently into the mascarpone mixture.
Prepare the coffee dip. Brew strong espresso or dark coffee and let it cool to room temperature. Add a splash of coffee liqueur if you like — it’s traditional but not essential. Pour into a shallow dish for dipping.
Dip and layer. Quickly dip each ladyfinger in the coffee — no more than 2 seconds per side. They should be moist but not soggy. Lay them in a single layer in a 9×13 dish. Spread half the mascarpone cream over the ladyfingers. Repeat with another layer of dipped ladyfingers and the remaining cream.
Chill and finish. Cover and refrigerate at least 6 hours, preferably overnight. Before serving, dust generously with cocoa powder through a fine-mesh sieve. The contrast of bitter cocoa and sweet cream is everything.
If you love a make-ahead dessert, my No-Bake Strawberry Icebox Cake has the same set-it-and-forget-it magic. For holiday tables, my Nana Ruth’s Carrot Cake is the one everyone asks for. And if you want to keep things simple but special, my Old-Fashioned Lemon Bars never let me down.
Old-Fashioned Tiramisu
Ingredients
- 6 large egg yolks
- 3/4 cup granulated sugar
- 16 ounces mascarpone cheese do not substitute cream cheese
- 1 1/2 cups heavy whipping cream
- 1 teaspoon vanilla extract
- 1 1/2 cups strong brewed espresso or coffee, cooled
- 2 tablespoons coffee liqueur optional
- 1 package ladyfinger cookies about 24-30
- unsweetened cocoa powder for dusting
Instructions
-
Whisk egg yolks and sugar in a heatproof bowl. Set over a pot of gently simmering water (double boiler) and whisk constantly for 8 to 10 minutes until the mixture is thick, pale, and reaches 160 degrees F. Remove from heat and let cool for 5 minutes.
-
In a separate bowl, beat mascarpone until smooth. Fold the cooled egg yolk mixture into the mascarpone.
-
Whip the heavy cream and vanilla to stiff peaks. Gently fold the whipped cream into the mascarpone mixture.
-
Combine the cooled espresso and coffee liqueur in a shallow dish. Quickly dip each ladyfinger — one second per side. Do not over-soak.
-
Arrange a single layer of dipped ladyfingers in the bottom of a 9x9 dish or similar. Spread half the mascarpone cream over the top.
-
Add a second layer of dipped ladyfingers and spread the remaining cream on top. Smooth evenly.
-
Cover with plastic wrap and refrigerate for at least 6 hours, or preferably overnight.
-
Before serving, dust generously with cocoa powder through a fine-mesh sieve.
Common Questions
More Recipes You’ll Love
- Two-Ingredient Japanese Cheesecake
- Nana Ruth’s Carrot Cake
- Nana Ruth’s Scalloped Potatoes
- Nana Ruth’s Brown Sugar Glazed Ham
What I Use for This Recipe
A couple things from my kitchen that make this one easier.
Every frosting, every batter, every whipped cream. Light enough that my wrist survives a double batch.
Stop guessing. Best twelve dollars I ever spent on my kitchen.
Smooth gravy, lump-free batter, hot cocoa that is actually mixed. Small tool, big difference.
This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases at no extra cost to you. I only recommend tools I actually use. See all my kitchen picks
