Classic Tiramisu is one of Italy’s most beloved desserts, known for its delicate balance of bitterness, sweetness, and creaminess. Despite its elegant appearance, tiramisu is not about complicated techniques—it’s about precision, temperature control, and restraint.

What makes a truly good tiramisu is texture. The cream should be airy yet stable, the ladyfingers soaked but never soggy, and the coffee flavor present without overpowering the mascarpone. When done right, each spoonful feels light, smooth, and deeply satisfying.

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Ingredients (Serves 6–8)

• 300 g ladyfinger biscuits (Savoiardi)

• 250 g mascarpone cheese, room temperature

• 4 large egg yolks

• 100 g sugar

• 250 ml strong brewed coffee or espresso, cooled

• 200 ml heavy cream, well chilled

• 1 teaspoon vanilla extract (optional)

• Unsweetened cocoa powder, for dusting

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Step-by-Step Instructions (Detailed & Refined)

0. Preparation (Before You Start)

• Brew the coffee and allow it to cool completely.

• Separate egg yolks from whites (whites not used).

• Chill the heavy cream thoroughly—cold cream whips better and holds its shape longer.

• Prepare a rectangular or square dish (about 20×20 cm).

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1. Make the Egg Yolk Base

Place the egg yolks and sugar in a heatproof bowl.
Set the bowl over a pot of gently simmering water (double boiler).

Whisk continuously for 6–8 minutes, until the mixture becomes pale, thick, and slightly warm to the touch.

Key point:
Do not let the water boil vigorously. Gentle heat prevents scrambling and creates a smooth base.

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2. Incorporate the Mascarpone

Remove the bowl from heat.
Add mascarpone in small portions, whisking gently until fully smooth.

Tip:
Mascarpone must be at room temperature. Cold mascarpone can cause the cream to curdle.

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3. Whip the Cream Separately

In a clean bowl, whip the cold heavy cream to soft-to-medium peaks.

Important:
Do not overwhip. The cream should hold its shape but still look smooth and glossy.

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4. Fold the Cream into the Mascarpone Mixture

Using a spatula, gently fold the whipped cream into the mascarpone mixture in two additions.

Fold slowly, using a lifting motion, until just combined.

Tip:
Overmixing will deflate the cream and make the tiramisu dense.

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5. Soak the Ladyfingers

Pour the cooled coffee into a shallow bowl.
Quickly dip each ladyfinger into the coffee for 1–2 seconds per side.

Critical rule:
Do not soak. The biscuits should absorb coffee without becoming soggy.

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6. Assemble the Layers

• Arrange a single layer of soaked ladyfingers in the dish.

• Spread half of the mascarpone cream evenly over the top.

• Add a second layer of dipped ladyfingers.

• Finish with the remaining cream, smoothing the surface.

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7. Chill Properly

Cover and refrigerate for at least 6 hours, preferably overnight.

Why this matters:
Chilling allows the layers to set and the flavors to fully develop.

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8. Finish and Serve

Just before serving, dust generously with unsweetened cocoa powder.

Slice cleanly and serve chilled.

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Professional Tips for Perfect Tiramisu

• Use espresso-strength coffee for depth of flavor.

• Chill overnight for the cleanest slices.

• Dust cocoa only right before serving to avoid moisture absorption.

• For extra aroma, add ½ teaspoon coffee liqueur to the coffee (optional).

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Common Mistakes to Avoid

• Over-soaking ladyfingers

• Overwhipping cream

• Using cold mascarpone

• Skipping sufficient chilling time