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Classic Italian Tiramisu

groups6 servingsspeedEasycountertopsPrep: 20 minsscheduleTotal: 140 minsoutdoor_grillNo-cook
Allergens:warningGlutenwarningDairywarningEggs

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

13 Steps Total
01
Active Cooking
00:00:18
warningStay safe

Ensure mixing bowls are clean and dry before separating eggs, and wash hands thoroughly after handling raw egg shells. Raw egg shells carry bacteria, so keep hands and utensils clean to avoid contamination.

Carefully separate 6 eggs, putting the egg yolks into one bowl and the egg whites into a large mixing bowl.

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Watch out

Do not let any egg yolk get into the whites, otherwise the whites will fail to whip into stiff peaks.

Ingredients:Egg
Tools:mixing bowl
02
Active Cooking
00:00:28

Add half of the sugar (60g) to the 6 egg yolks, then beat with an electric mixer until the mixture turns pale yellow and creamy.

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Watch out

Beat long enough until sugar is fully dissolved, otherwise the cream mixture will feel grainy.

Ingredients:Egg (6 piece)sugar (60 g)
Tools:electric mixer
03
Active Cooking
00:00:34

Add 500g of mascarpone cheese into the whisked egg yolk mixture, then beat with the electric mixer until completely smooth and thick.

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Watch out

Do not overbeat mascarpone cheese, otherwise it may separate and release water.

Ingredients:mascarpone cheese (500 g)
Tools:electric mixer
04
Active Cooking
00:00:42

In a clean mixing bowl, beat the egg whites with an electric mixer, then add the remaining half of the sugar (60g) and continue beating until glossy, stiff peaks form.

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Watch out

Use clean beaters free of grease, otherwise the egg whites will not expand into stiff peaks.

Ingredients:sugar (60 g)Egg
Tools:electric mixer
05
Active Cooking
00:00:55

Fold the whipped egg whites gently into the mascarpone cream mixture using a spatula, mixing very delicately until light and uniform.

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Watch out

Fold gently from bottom to top

stirring roughly will deflate the air bubbles and make the cream dense

Tools:spatula
06
Active Cooking
00:01:06

Spread a thin, smooth layer of mascarpone cream over the bottom of a rectangular baking dish.

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Watch out

Keep this base cream layer thin to leave enough cream for the middle and top layers.

Tools:spatulabaking dish
07
Active Cooking
00:01:15

Quickly soak ladyfinger biscuits (200g) one by one in 1 cup of espresso coffee, then arrange them in a dense, single layer over the cream base.

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Watch out

Dip the ladyfingers very briefly

soaking them too long will make them mushy and break apart

Ingredients:lady fingers (200 g)espresso coffee (1 cup)
Tools:baking dish
08
Active Cooking
00:01:22

Cover the first layer of soaked ladyfingers with half of the remaining mascarpone cream, smoothing it with a spatula.

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Watch out

Spread gently so you do not press down and crush the soaked biscuits.

Tools:spatula
09
Active Cooking
00:01:28

Sprinkle 30g of chocolate flakes evenly over the layer of mascarpone cream.

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Watch out

Distribute chocolate flakes evenly so each portion gets an equal taste.

Ingredients:chocolate flakes (30 g)
10
Active Cooking
00:01:36

Quickly dip the remaining ladyfingers (200g) in espresso coffee and arrange them in a second layer over the chocolate flakes.

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Watch out

Work rapidly when dipping biscuits, otherwise they will absorb too much liquid and break.

Ingredients:lady fingers (200 g)espresso coffee
Tools:baking dish
11
Active Cooking
00:01:45

Spread all remaining mascarpone cream over the second layer of ladyfingers and smooth the top surface neatly with a spatula.

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Watch out

Smooth the top thoroughly to ensure an even surface for dusted cocoa powder.

Tools:spatula
12
Active Cooking
00:01:55

Dust 2 tbsp of unsweetened cocoa powder through a strainer, sprinkling it all over the top surface until fully covered.

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Watch out

Hold the strainer high while shaking to get an even, delicate dusting of cocoa powder.

Ingredients:unsweetened cocoa powder (2 tbsp)
Tools:Sifter
13
Waiting Time
00:02:00

Place the assembled tiramisu into the refrigerator and let it rest and set for at least 2 hours before serving.

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Watch out

Do not slice immediately

chilling for 2 hours is necessary for the cream to firm up and flavors to meld

Tools:refrigerator

groceryAll Ingredients

lady fingers400 g
Egg6 piece
espresso coffee1 cup
sugar120 g
mascarpone cheese500 g
unsweetened cocoa powder2 tbsp
chocolate flakes30 g

blenderAll Tools Needed

mixing bowlelectric mixerspatulabaking dishSifterrefrigerator