Desserts · The home kitchen
Classic Tiramisu
Coffee, mascarpone and cocoa give tiramisu its familiar balance of creamy richness and gentle bitterness. This home adaptation uses whipped cream in an egg-free filling, making the assembly straightforward while retaining those defining flavors. Briefly dipped ladyfingers soften during a long chill, so the dessert is especially convenient to prepare the day before a meal. Keep the espresso cool and the dipping time short to avoid soggy layers. A final dusting of unsweetened cocoa belongs on just before serving, when it adds a dry, aromatic contrast to the chilled cream.
A home-style recipe inspired by our menu. Restaurant preparation, portions and ingredients may differ.
Make it at home
Classic Tiramisu recipe
- Serves
- 6
- Prep
- 25 min
- Cook
- 0 min
- Rest / chill
- 360 min
- Total
- 385 min
Ingredients
- 150 g crisp ladyfinger biscuits
- 250 g mascarpone, cool but softened enough to stir
- 200 ml cold heavy whipping cream
- 50 g confectioners’ sugar
- 180 ml freshly brewed espresso, cooled
- 1 tsp vanilla extract
- 2 tbsp unsweetened cocoa powder
Method
Prepare the espresso and let it cool completely in a shallow bowl. Set out an 18 cm square dish.
Stir mascarpone, confectioners’ sugar and vanilla together just until smooth. In a separate bowl, whip the cold cream to medium peaks.
Fold the whipped cream into the mascarpone in three additions, stopping when evenly combined.
Dip each ladyfinger briefly into the cooled coffee, about 1 second per side, and arrange half in the dish. Break a biscuit if needed to fill a gap.
Spread half the cream over the biscuits. Repeat with the remaining coffee-dipped biscuits and remaining cream, smoothing the surface.
Cover without touching the cream and refrigerate for at least 6 hours, preferably overnight. Sift the cocoa over the top immediately before cutting into six portions.
Make it your own.
- This egg-free home adaptation keeps the coffee, mascarpone and cocoa flavor profile without a raw-egg filling.
- Use crisp ladyfingers rather than soft sponge fingers, and dip quickly to avoid a watery base.
- Dust with cocoa just before serving so the surface stays velvety.