Italian Dessert · italian cuisine
Silky Espresso Tiramisu (No Raw Egg Panic)
Proper tiramisu with mascarpone cream, espresso-soaked ladyfingers, and a cocoa finish.
Recipe card
Why this recipe works
Tiramisu fails in two common ways: soup-soggy biscuits and a grainy, overwhipped mascarpone cream. I used to dunk ladyfingers like they owed me money. Now I dip for one second per side — enough coffee perfume, still structured. And I fold mascarpone gently into lightly whipped cream and yolks so it stays billowy, never butter-like.
Use real espresso or very strong moka pot coffee, cooled. Marsala or dark rum is optional but adult and lovely. Chill overnight if you can; the flavours marry and slices cut clean.
Expert kitchen tips
- If using pasteurized eggs or a zabaglione-style cook of the yolks, you get food-safety peace of mind without losing silkiness.
- A metal sieve gives the classic fine cocoa finish restaurants use.
- Cut with a hot knife wiped between slices for café-neat portions.
Ingredients
- 500g mascarpone, cold
- 4 large egg yolks
- 100g caster sugar
- 300ml double cream, cold
- 300ml strong espresso, cooled
- 2 tbsp Marsala or dark rum (optional)
- 300g savoiardi (ladyfingers)
- Unsweetened cocoa powder for dusting
Step-by-step method
- Whisk yolks and sugar over a gentle bain-marie until thick, pale, and slightly warm. Cool to room temperature.
- Beat cream to soft peaks. Loosen mascarpone with a spatula, then fold yolks into mascarpone, then fold in cream. Do not overmix.
- Combine espresso with Marsala. Quickly dip each ladyfinger and line a dish. Spread half the cream. Repeat layers.
- Cover and chill at least 6 hours, ideally overnight.
- Dust generously with cocoa just before serving.
Estimated nutrition
About 360 calories per serving (based on 8 servings). Values are estimates for home cooks and vary by brands, oil used, and portion size — not lab-analysed.
Serving ideas & leftovers
Serve hot, taste for seasoning at the table, and store leftovers in an airtight container once cool. Most of these dishes reheat gently on the stove with a splash of water, stock, or the dish’s own sauce so the texture stays kind.
This recipe is original CookMe editorial content for home cooks. Nutrition varies by brands and portions. If you have allergies, check every label. CookMe may display ads via partners such as Mediavine; see our Privacy Policy and Advertising Disclosure.