This weekend, I had a sudden craving for a proper tiramisu! Don’t ask me why—I have no idea :)! I absolutely love this classic Italian dessert. It’s so comforting and, best of all, incredibly easy to make at home (Did you know that tirami su means “pick me up” or “cheer me up” in Italian?). Many of you have told me how much you enjoyed the Christmas recipes I shared here, so I thought, why not share this one too? Admittedly, it’s not French at all, but it’s so delicious that I couldn’t resist!
I made it this weekend, and honestly, it tasted just like the tiramisu you’d get at a restaurant. I stumbled upon this recipe while browsing online, and it’s by the renowned French pastry chef Cyril Lignac (who’s very popular in France and seems like such a kind person). The recipe is super simple: you only need six ingredients, no baking required—just let it chill in the fridge for at least two hours before serving.
The Best Tiramisu Recipe I’ve Ever Tried
Ingredients
- 4 shots of espresso
- 12 ladyfinger biscuits
- 3 organic eggs
- 50 g (¼ cup) + 50 g (¼ cup) sugar
- 360 g (1½ cups) mascarpone cheese
- Cocoa powder
Instructions
- Brew the espresso and let it cool slightly. Dip the ladyfingers in the coffee, one at a time, and arrange them at the bottom of your serving dish.
- Separate the egg yolks from the whites.
- In a mixing bowl, whisk together 50 g (¼ cup) of sugar and the egg yolks until the mixture becomes pale and creamy (this is called "ribbon stage"). Add the mascarpone and mix until smooth.
- In another bowl, beat the egg whites with the remaining 50 g (¼ cup) of sugar until stiff peaks form. Gently fold a small portion of the beaten egg whites into the mascarpone mixture with a whisk. Then, carefully fold in the rest using a spatula to maintain the airy texture.
- Pour half of the mascarpone cream over the ladyfingers in the dish. Add another layer of coffee-dipped ladyfingers, followed by the remaining mascarpone cream.
- Cover and refrigerate overnight for the best results (at least 2 hours if you’re short on time).
- Before serving, dust generously with cocoa powder.
I’m one of those weird and rare people who don’t like coffee (though I do love the smell of it!), but I feel like this would also work well with hot chocolate in place of the espresso.
Thank you for your comment Lindsey! Don’t worry, you’re definitely not the only one who doesn’t like coffee ;). You can absolutely make this tiramisu recipe by dipping the ladyfingers into hot chocolate instead. Just mix 4 heaping tablespoons of unsweetened cocoa powder into 1 1/4 cups (300ml) of warm milk. Let me know how it turns out if you give it a try! xo