Easy Tiramisu Layers (Print version)

Layers of coffee-soaked ladyfingers and mascarpone cream, chilled for a smooth, elegant finish.

# What you need:

→ Dairy

01 - 8 oz mascarpone cheese
02 - 1 cup heavy cream, cold
03 - 1/2 cup powdered sugar

→ Eggs

04 - 2 large egg yolks, room temperature

→ Liquids

05 - 3/4 cup strong brewed coffee or espresso, cooled
06 - 2 tbsp coffee liqueur (optional)

→ Cookies

07 - 7 oz ladyfinger biscuits (about 24 cookies)

→ Topping

08 - Unsweetened cocoa powder for dusting
09 - Dark chocolate shavings (optional)

# Directions:

01 - Whisk egg yolks with powdered sugar in a heatproof bowl set over a pot of simmering water for 2-3 minutes until thick and pale. Remove from heat and allow to cool slightly.
02 - Beat cold heavy cream in a separate bowl until stiff peaks form. Set aside until needed.
03 - Gently fold mascarpone into cooled egg mixture until smooth and incorporated. Carefully fold whipped cream into mascarpone mixture until fully combined and uniform.
04 - Combine cooled coffee with coffee liqueur in a shallow dish. Stir gently to blend flavors.
05 - Quickly dip each ladyfinger into coffee mixture for 1-2 seconds per side. Biscuits should be moistened but not saturated or falling apart.
06 - Arrange half of dipped ladyfingers in single layer in 8-inch square dish. Spread half of mascarpone mixture evenly over biscuits.
07 - Repeat with remaining dipped ladyfingers, followed by remaining mascarpone mixture. Smooth top layer with spatula.
08 - Cover tightly with plastic wrap. Refrigerate for minimum 4 hours or overnight for optimal texture and flavor development.
09 - Generously dust surface with cocoa powder before serving. Garnish with dark chocolate shavings if desired. Cut into squares and serve chilled.

# Expert advice:

01 -
  • No baking means your kitchen stays cool even in summer and you can assemble it hours before guests arrive
  • The ingredients are simple pantry staples but the result tastes like something from an Italian bakery
  • You can make it entirely ahead of time and it actually gets better overnight
02 -
  • Dip ladyfingers quickly or they will become too soggy and your tiramisu will lose its structure
  • Let the egg yolk mixture cool completely before folding in mascarpone or the cheese will seize and become grainy
  • The chilling time is non negotiable because those flavors need to meld and the texture needs time to set properly
03 -
  • Chill your mixing bowl and whisk before whipping the cream for faster better results
  • Sift cocoa powder from higher above the dish for an even delicate dusting

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