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ITALIAN TIRAMISU

This Italian Tiramisu can't be missed out on a special occasion or Sunday afternoon coffee times. Once you try making this super easy no-bake Italian creamy dessert, you will never want to make any other. Decadent layers of creamy mascarpone cheese with whipped cream on soft coffee dipped biscuit is a heaven on earth, one bite is never enough.
Prep Time1 hour
Chilling Time4 hours
Course: Dessert
Cuisine: Italian
Keyword: classic tiramisu, coffee tiramisu, italian tiramisu, tiramisu
Servings: 8 large slices
Author: Julia

Equipment

  • 1 deep baking dish

Ingredients

  • 2 cups water
  • 2 tbsp instant coffee
  • 2 tbs Irish cream
  • 6 egg yolks
  • 1 1/2 cup sugar
  • 12 oz. mascarpone
  • 1 1/2 cup whipped cream
  • 1 14-oz pkg Italian lady fingers
  • powdered cocoa for decoration

Instructions

  • Start with combining hot water and instant coffee, mix well with a spoon and set aside.
    2 tbsp instant coffee, 2 cups water
  • In a double boiler or small sauce pan, bring water to a boil and reduce the heat to simmer. Add in a large glass bowl egg yolks and sugar. Mix with electric mixer over the simmering water for 10 minutes.
    6 egg yolks, 1 1/2 cup sugar
  • Remove the bowl with the eggs from the heat and mix in spoon by spoon mascarpone cheese and mix until well combined. At this point, you can also add the Irish cream liqueur, but it's optional. Let it cool on the side.
    12 oz. mascarpone, 2 tbs Irish cream
  • In another large bowl, whip the whipping cream until it holds stiff peaks. Once the yolk-mascarpone mixture has cooled to room temperature, gently fold in half of the whipped cream. Then fold in the remaining half of the whipped cream, just until fully incorporated. 
    1 1/2 cup whipped cream
  • Prepare a rectangular dish 9 x 12 inch and start dipping each ladyfinger into the coffee. Place them inside the baking dish to fill the whole bottom of the dish. To fit well the rectangular dish, you might have to break a few biscuits to fit them in. Spread the half of the mascarpone cream over the lady fingers and with offset spatula on the top of the cream to even the layer or the cream.
    2 tbsp instant coffee, 1 14-oz pkg Italian lady fingers, 2 cups water
  • Dip the remaining ladyfingers into the coffee and place them on the mascarpone cream to create another layer. Take a 1/3 of the remaining mascarpone cream and cover the lady fingers with the cream. (It doesn't have to be fully covered, because we will dollop the remaining mascarpone cream on top).
    2 cups water, 2 tbsp instant coffee, 1 14-oz pkg Italian lady fingers
  • Take the leftover of mascarpone cream and place it in a piping bag with round tip. Pipe the bloops on the top of the tiramisu. Dust with half of the cocoa powder and cover gently with plastic food wrap and place it into the refrigerator for at least 4 hours, best overnight.
    powdered cocoa for decoration
  • When ready to serve, dust with the leftover cocoa powder. Enhoy!
    powdered cocoa for decoration