Classic Tiramisu is an Italian dessert built on contrast and restraint. Despite its reputation for richness, a well-made tiramisu should feel surprisingly light. The mascarpone cream is airy rather than dense, the coffee flavor is deep but clean, and the sponge layers remain tender without becoming wet.

What separates a great tiramisu from an average one is balance. Each element—the cream, the coffee soak, and the cocoa finish—has a specific role. When assembled carefully, the dessert holds its structure while still melting effortlessly on the palate.

This is a no-bake dessert that rewards precision more than speed.

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Ingredients (Serves 6–8)

• 250 g mascarpone cheese, cold

• 3 large eggs, separated

• 90 g granulated sugar

• 200 ml strong brewed espresso or coffee, cooled

• 200 g ladyfingers (savoiardi)

• Unsweetened cocoa powder, for dusting

• Optional: 1–2 tablespoons coffee liqueur

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Step-by-Step Instructions (Detailed & Refined)

1. Prepare the Coffee

Brew strong espresso or coffee and let it cool completely.
Stir in coffee liqueur if using.

Tip:
Cold coffee prevents the ladyfingers from breaking down too quickly.

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2. Whisk the Egg Yolks

In a bowl, whisk the egg yolks with half of the sugar until pale and slightly thickened.

Add mascarpone and mix gently until smooth.

Key point:
Do not overmix—mascarpone can turn grainy.

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3. Whip the Egg Whites

In a separate clean bowl, whip the egg whites until soft peaks form.
Gradually add the remaining sugar and continue whipping until glossy, stiff peaks form.

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4. Fold the Cream

Gently fold the whipped egg whites into the mascarpone mixture in batches.

Important:
Use slow, wide motions to keep the cream airy.

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5. Assemble the Layers

Quickly dip each ladyfinger into the cooled coffee—1–2 seconds only.

Arrange a single layer in the bottom of a dish.
Spread half of the mascarpone cream evenly over the top.

Repeat with another layer of dipped ladyfingers and finish with the remaining cream.

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6. Chill and Set

Cover and refrigerate for at least 4 hours, preferably overnight.

Critical note:
Time allows the flavors to meld and the structure to set.

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7. Finish and Serve

Just before serving, dust generously with cocoa powder.

Slice and serve chilled.

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Professional Tips for Best Results

• Dip ladyfingers briefly—never soak

• Use cold mascarpone for better structure

• Chill overnight for clean slices and deeper flavor
  
  

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Common Mistakes to Avoid

• Over-soaking the sponge

• Overmixing mascarpone

• Skipping chilling time

• Dusting cocoa too early

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Serving Suggestions

Serve chilled, on its own or with espresso.
This dessert is best enjoyed within 24–36 hours.