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Classic Tiramisu – Coffee-Infused Italian Indulgence

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Ah, Tiramisu, the timeless Italian dessert that effortlessly marries coffee-soaked ladyfingers and creamy mascarpone cheese. Its name translates to “pick me up,” and this luscious treat has been doing just that for generations. Today, we embark on a journey to craft a new twist on this classic dessert, adding a modern flair to an age-old favorite. So, grab your apron, and let’s dive into creating a coffee-infused Italian indulgence like no other.

Historical Context:

Tiramisu’s origins are somewhat debated, but it’s widely believed to have been born in the Veneto region of Italy during the 1960s or ’70s. This delectable dessert quickly spread across Italy and then the world, becoming a beloved staple on dessert menus everywhere. Traditionally, it consists of layers of coffee-soaked ladyfingers, a creamy mixture of mascarpone cheese, eggs, and sugar, and a dusting of cocoa powder. Our new recipe will honor this tradition while adding a modern twist.


Step 1: Brew the Coffee

  1. Start by brewing a strong cup of coffee. Allow it to cool to room temperature. If you’re feeling adventurous, add coffee liqueur for an extra kick.

Step 2: Prepare the Mascarpone Mixture 2. In a mixing bowl, whisk together the egg yolks and granulated sugar until the mixture becomes pale and slightly thickened.

  1. Add the softened mascarpone cheese to the egg yolk mixture and blend until smooth and creamy. Set this mascarpone mixture aside.

Step 3: Whip the Cream 4. In a separate mixing bowl, whip the heavy cream and vanilla extract until stiff peaks form. Be careful not to overwhip, as it can lead to a grainy texture.

Step 4: Combine the Mixtures 5. Gently fold the whipped cream into the mascarpone mixture until fully incorporated. This will create a velvety, airy texture that’s essential for the Tiramisu’s lusciousness.

Step 5: Assemble the Tiramisu 6. In your 8×8-inch dish, pour a small amount of the coffee into the bottom to create a thin layer.

  1. Quickly dip each ladyfinger into the remaining coffee, ensuring they’re soaked but not soggy. Arrange a layer of dipped ladyfingers at the bottom of the dish.
  2. Spread half of the mascarpone mixture over the ladyfingers, creating a smooth layer.
  3. Repeat the process with another layer of coffee-soaked ladyfingers and the remaining mascarpone mixture.

Step 6: Chill and Dust 10. Cover the dish with plastic wrap and refrigerate for at least 3 hours, but preferably overnight. Chilling allows the flavors to meld and the dessert to set.

  1. Just before serving, use a fine-mesh strainer or sifter to dust the top generously with unsweetened cocoa powder. This not only adds a delightful cocoa flavor but also an elegant finish.

Step 7: Garnish and Serve 12. For an extra touch of decadence, garnish your Tiramisu with dark chocolate shavings or cocoa nibs. This step is optional but highly recommended for a visual and flavor boost.

  1. Slice into squares, serve chilled, and watch your guests savor the creamy, coffee-infused layers of this timeless Italian dessert.


In this journey to recreate the classic Tiramisu, we’ve retained the essence of the original while introducing a modern twist with the addition of coffee liqueur. The result is a dessert that beautifully balances the rich flavors of coffee, mascarpone cheese, and cocoa, all layered between delicately soaked ladyfingers. It’s the perfect pick-me-up for any occasion, showcasing the magic of Italian indulgence on a plate. Buon appetito!


prep time
30 minutes
cooking time
Time: 0 minutes
8 servings
total time
me: 4 hours


  • 8x8-inch glass or ceramic dish

  • Electric mixer (handheld or stand mixer)

  • Mixing bowls

  • Whisk

  • Measuring cups and spoons

  • Fine-mesh strainer or sifter

  • Spatula

  • Plastic wrap

  • Refrigerator


  • 1 ½ cups strong brewed coffee, cooled

  • 3 tablespoons coffee liqueur (optional)

  • 3 large egg yolks

  • ½ cup granulated sugar

  • 8 ounces mascarpone cheese, softened

  • 1 ½ cups heavy cream

  • 1 teaspoon pure vanilla extract

  • 24 to 30 ladyfinger cookies (savoiardi)

  • Unsweetened cocoa powder, for dusting

  • Dark chocolate shavings or cocoa nibs (optional, for garnish)


Brew strong coffee and cool.
Prepare mascarpone mixture.
Whip cream and vanilla.
Assemble layers, chill, and dust.
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