Tiramisu
Espresso-soaked ladyfingers layered with a light mascarpone cream and finished with cocoa and shaved dark chocolate.
By Theo Brandt, Test Kitchen Lead & Cheese Specialist
Published September 12, 2025
- Prep
- 40 min
- Cook
- 10 min
- Total
- 50 min
- Servings
- 12
- Level
- Medium
Tiramisu means pick me up, and a good one does exactly that. Crisp ladyfingers take a quick dip in strong espresso, then settle between layers of mascarpone cream until the whole dish turns soft, spoonable and deeply coffee flavored.
We whisk the egg yolks and sugar over simmering water into a warm, pale custard. It gives the cream a rich, stable body and cooks the yolks gently, and folding in whipped cream keeps it light.
The hardest part is waiting. Tiramisu needs at least 6 hours in the fridge for the layers to meld, which makes it the perfect make-ahead dessert for a dinner party.
- Classic espresso and mascarpone
- Cooked yolks for silky cream
- Best made a day ahead
Ingredients
Directions
Bring 1 inch of water to a bare simmer in a saucepan. In a heatproof bowl that fits over the pan without touching the water, whisk the egg yolks, sugar and salt.
The rest of this recipe is for members.
You are looking at 9 more ingredients, 11 more steps, our test-kitchen tips and full nutrition. Start a 30-day free trial and cook it tonight.
Already a member? Sign in
