Dessert: Italy – Tiramisu (Tiramisu)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 8

Approximate Time

Prep 30 min

Cook 0 min

Additional 6 hrs

Total 6 hrs 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 1 / 2 cups (360 ml) strong brewed coffee or espresso, cooled
2 tbsp (30 ml) dark rum or coffee liqueur (optional)
8 oz (225 g) mascarpone cheese, chilled
1 cup (240 ml) cold heavy whipping cream
1 / 2 cup (100 g) granulated sugar
1 tsp (5 ml) vanilla extract
Pinch of fine salt
7 oz (200 g) crisp ladyfinger cookies (savoiardi; about 24–30)
Unsweetened cocoa powder, for dusting
Dark chocolate shavings (optional)

Show original ingredient measurements

1 1 / 2 cups (360 ml) strong brewed coffee or espresso, cooled
2 tbsp (30 ml) dark rum or coffee liqueur (optional)
8 oz / 225 g mascarpone cheese, chilled
1 cup (240 ml) cold heavy whipping cream
1 / 2 cup (100 g) granulated sugar
1 tsp (5 ml) vanilla extract
Pinch of fine salt
7 oz / 200 g crisp ladyfinger cookies (savoiardi; about 24–30)
Unsweetened cocoa powder, for dusting
Dark chocolate shavings (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Make coffee mixture: In a shallow dish, combine cooled coffee with rum or coffee liqueur (if using). Set aside.
Make the mascarpone cream: In a mixing bowl, whisk mascarpone with 1/4 cup (60 ml) sugar, vanilla, and a pinch of salt just until smooth (10–20 seconds; do not overmix).
Whip the cream: In a separate bowl, beat heavy cream with the remaining 1/4 cup (60 ml) sugar to medium-stiff peaks.
Fold: Gently fold the whipped cream into the mascarpone mixture in 2–3 additions until smooth and fluffy.
Assemble first layer: One at a time, briefly dip ladyfingers into the coffee mixture (1–2 seconds per side; do not soak). Arrange a snug single layer in an 8- or 9-inch (23 cm) square dish.
Spread half the mascarpone cream evenly over the ladyfingers.
Repeat: Add a second dipped-ladyfinger layer and top with the remaining cream. Smooth the surface.
Chill: Cover and refrigerate at least 6 hours (12–24 hours for best flavor and texture).
Finish and serve: Dust generously with unsweetened cocoa powder and add chocolate shavings if desired. Slice and serve cold.

Make coffee mixture: In a shallow dish, combine cooled coffee with rum or coffee liqueur (if using). Set aside.
Make the mascarpone cream: In a mixing bowl, whisk mascarpone with 1/4 cup sugar, vanilla, and a pinch of salt just until smooth (10–20 seconds; do not overmix).
Whip the cream: In a separate bowl, beat heavy cream with the remaining 1/4 cup sugar to medium-stiff peaks.
Fold: Gently fold the whipped cream into the mascarpone mixture in 2–3 additions until smooth and fluffy.
Assemble first layer: One at a time, briefly dip ladyfingers into the coffee mixture (1–2 seconds per side; do not soak). Arrange a snug single layer in an 8- or 9-inch square dish.
Spread half the mascarpone cream evenly over the ladyfingers.
Repeat: Add a second dipped-ladyfinger layer and top with the remaining cream. Smooth the surface.
Chill: Cover and refrigerate at least 6 hours (12–24 hours for best flavor and texture).
Finish and serve: Dust generously with unsweetened cocoa powder and add chocolate shavings if desired. Slice and serve cold.