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A classic tiramisu in a glass baking dish showing layers of coffee-soaked ladyfingers and mascarpone cream dusted with cocoa powder
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Old-Fashioned Tiramisu

Classic tiramisu with cooked egg yolks (no raw eggs), real mascarpone, and espresso-dipped ladyfingers. Better the next day, and impressive enough for any holiday table.
Course Dessert
Cuisine Italian
Keyword desserts, heritage recipes, holiday & celebration, make-ahead meals, tiramisu
Prep Time 30 minutes
Total Time 6 hours 30 minutes
Servings 9 servings
Author Maggie

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

  1. 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.
  2. In a separate bowl, beat mascarpone until smooth. Fold the cooled egg yolk mixture into the mascarpone.
  3. Whip the heavy cream and vanilla to stiff peaks. Gently fold the whipped cream into the mascarpone mixture.
  4. Combine the cooled espresso and coffee liqueur in a shallow dish. Quickly dip each ladyfinger — one second per side. Do not over-soak.
  5. Arrange a single layer of dipped ladyfingers in the bottom of a 9x9 dish or similar. Spread half the mascarpone cream over the top.
  6. Add a second layer of dipped ladyfingers and spread the remaining cream on top. Smooth evenly.
  7. Cover with plastic wrap and refrigerate for at least 6 hours, or preferably overnight.
  8. Before serving, dust generously with cocoa powder through a fine-mesh sieve.