Tiramisu
If you asked me what my all-time favorite dessert is, without hesitation, I’d say tiramisu. That’s actually why I’ve been a little intimidated to create a recipe of my own—I just didn’t want to mess it up. I didn’t even like coffee until college, but once I acquired the taste, I fell in love with it… and with tiramisu.
This dessert is everything I love: soft, coffee-soaked biscuits layered with rich, creamy mascarpone and just the right balance of flavor and texture. Personally, I like a little more texture in my tiramisu, so I add mini chocolate chips between the layers for a subtle crunch that plays perfectly with the light and airy filling.
It’s also one of my favorite desserts to serve when hosting—easy to make ahead, beautiful to slice into, and always a crowd-pleaser.
Recipe
Prep: 30 min | Total: 30 min
Yields 8-10 servings
Ingredients
Ladyfinger Layer
2- 7 oz. packages Ladyfingers
2-3 cup strong brewed coffee (I like to use decaf)
1 tablespoon white sugar
3 tablespoons coffee liqueur, (optional)
Mascarpone Filling
2 cups mascarpone
4 egg yolks, at room temperature
3 egg whites, at room temperature
6 tablespoons sugar
Cocoa Topping
1/4 cup cocoa powder
1 cup mini chocolate chips (I like to use semi-sweet or dark)
Instructions
1. Make the Coffee Mixture:
In a shallow bowl, combine 2–3 cups brewed coffee, 1 tablespoon white sugar, and 3 tablespoons coffee liqueur (optional). Stir until the sugar dissolves and set aside to cool.
2. Prepare the Mascarpone Filling:
In a mixing bowl, whisk together 4 egg yolks and 3 tablespoons sugar until pale and slightly thickened (2–3 minutes).
Add 2 cups mascarpone and mix until smooth.
In a separate clean bowl, beat 3 egg whites with the remaining 3 tablespoons sugar until stiff peaks form.
Gently fold the whipped egg whites into the mascarpone mixture until just combined.
3. Assemble the Layers:
Quickly dip each ladyfinger into the coffee mixture (1–2 seconds) and arrange in a single layer in a 9x13-inch dish.
Spread half of the mascarpone filling evenly over the soaked ladyfingers.
Sift half of the cocoa powder (2 tablespoons) evenly over the cream.
Sprinkle 1 cup mini chocolate chips over the cocoa-dusted layer.
Repeat with a second layer of dipped ladyfingers and the remaining mascarpone cream.
4. Top and Chill:
Sift the remaining 2 tablespoons of cocoa powder over the final layer of cream.
Cover and refrigerate for at least 6 hours, or overnight, before serving.
Loved this recipe? I’d love to hear your thoughts!
