Classic Tiramisu

300 min · Medium · Serves 6

450 kcal per serving · 8g protein

The beloved Italian no-bake dessert layering espresso-soaked ladyfingers with luscious mascarpone cream.

Ingredients

• Egg yolks × 3
• 75 g Caster sugar
• 252 g Mascarpone cheese
• 300 ml Double cream
• 1 tsp Vanilla extract
• 240 ml Strong espresso (cooled)
• Ladyfinger biscuits × 24
• 2 tbsp Cocoa powder
• 18 g Dark chocolate (grated)

Method

1. Make the Coffee

   

   Brew the espresso and let it cool completely. Pour into a shallow dish.

2. Whisk the Cream Base

   

   In a large bowl, whisk egg yolks and caster sugar for 3-4 minutes until thick and pale. Add mascarpone and vanilla, whisk just until smooth.

3. Whip the cream

   In a separate chilled bowl, whip double cream to soft peaks — thick enough to hold a peak that flops over when you lift the whisk.

4. Gently fold into the mascarpone

   

   Gently fold into the mascarpone mixture in two additions: cut down through the middle with a spatula and turn the mixture over on itself to keep the air in.

5. Briefly dip each ladyfinger

   

   Briefly dip each ladyfinger into the coffee (1-2 seconds per side).

6. Arrange a layer

   Arrange a layer in a serving dish.

7. Spread half the cream

   Spread half the cream on top.

8. Repeat layers

   Repeat the layers once more.

9. Chill and Serve

   

   Cover and refrigerate for at least 4 hours, ideally overnight. Before serving, dust generously with cocoa powder and grated dark chocolate.