Ingredients for the Perfect Tiramisu
To achieve that velvety cream and beautifully layered look, gather the following:
For the Cream Layer
• 500 g mascarpone cheese
• 3 large eggs (yolks and whites separated)
• 100 g sugar
• 1 tsp vanilla extract
• Pinch of salt
For the Biscuit Layer
• 1 pack ladyfingers (about 24 pieces)
• 1 cup strong coffee (room temperature)
• 1 tbsp sugar
• Optional: 2 tbsp coffee liqueur or rum
For the Topping
• Unsweetened cocoa powder (for dusting)
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Preparing the Mascarpone Cream
This creamy layer is the heart of the dessert. The goal is to create a thick, airy, silky filling that holds perfectly when scooped, just like in your image.
Beat the Egg Yolks
In a mixing bowl, whisk the egg yolks and sugar until pale, creamy, and doubled in volume. This step helps the cream become rich and smooth.
Add Mascarpone
Gently fold in the mascarpone cheese. Mix on low speed until everything becomes creamy with no lumps. Add vanilla extract for extra flavor.
Whip the Egg Whites
In a clean bowl, whip the egg whites with a pinch of salt until stiff peaks form. This adds airiness and volume to the cream.
Fold Everything Together
Carefully fold the whipped egg whites into the mascarpone mixture. Use slow, gentle motions to avoid deflating the cream.
The final texture should be thick, fluffy, and silky.
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Preparing the Coffee Mixture
The coffee-soaked biscuits are what give tiramisu its traditional depth of flavor.
Mix Your Coffee
Combine warm coffee with sugar and optional liqueur. Let it cool before soaking the biscuits.
Don’t Oversoak
Dip each ladyfinger for 1 second only. If you soak too long, they become mushy.
The ones in your photo look moist but still holding shape — exactly what a good tiramisu needs.
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Assembling the Tiramisu
Once your components are ready, building the layers is simple and satisfying.
First Layer: Cream
Spread a generous layer of mascarpone cream at the bottom of your serving dish. This helps the biscuits sit nicely and stay moist.
Second Layer: Biscuits
Arrange the soaked ladyfingers in a single layer on top of the cream.
Third Layer: More Cream
Add another thick layer of cream, spreading evenly with a spatula.
You can see in your images how the cream layer is tall, smooth, and luxurious — aim for the same thickness.
Optional Extra Layers
If you have enough cream and biscuits, create a second biscuit layer and finish with cream.
Final Touch
Dust the entire surface with unsweetened cocoa powder using a fine sieve.
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Chilling the Dessert Properly
Tiramisu must rest to develop flavor and firm texture.
Refrigerate at Least 6 Hours
Overnight is even better.
This step:
• firms up the cream
• allows flavors to blend
• gives that perfect cut or spoonful just like the bottom photo
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Serving the Tiramisu
Once fully chilled:
• dust again lightly with cocoa powder if needed
• scoop or slice and serve cold
• enjoy the contrast of creamy mascarpone and soft coffee-soaked biscuits
It should look exactly like your image: smooth top, soft interior, and beautiful layers.
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Tips for Making the Perfect Cream
Use Cold Mascarpone
Warm mascarpone can separate.
Fold, Don’t Mix Hard
Over-mixing can deflate the cream.
Use Fresh Eggs
Because tiramisu is no-bake, fresh eggs ensure safety and best texture.
Use Real Espresso
Instant coffee works, but real espresso gives the classic flavor.
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Variations to Try
Chocolate Tiramisu
Add chocolate shavings between layers.
Fruit Tiramisu
Replace coffee with strawberry or mango sauce.
Oreo Tiramisu
Use Oreo crumbs instead of biscuits.
Kinder or Nutella Tiramisu
Add Nutella into the cream for a sweeter, richer taste.
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Storage Instructions
Refrigerator
Keep covered and store up to 3 days.
Freezer
You can freeze tiramisu up to 2 months.
Thaw overnight in the fridge.
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Why This Tiramisu Stands Out
This recipe gives you a dessert that is:
• creamy and airy
• perfectly soaked but not soggy
• rich in flavor
• stable enough to hold shape
• luxurious like the one shown in your pictures
Every scoop reveals silky cream and soft soaked biscuits — a perfect balance of sweetness, bitterness, and fluffiness.