Classic Tiramisu

Everyone loves this Classic Tiramisu recipe! With layers of espresso soaked ladyfingers and mascarpone, it's creamy, decadent and delicious!

Course Dessert

Cuisine Italian

Prep Time 12

Chilling Time 8

Total Time 8 12

Servings squares

Calories 563kcal

To the bowl of a stand mixer fitted with a paddle attachment (or use an electric hand mixer and large mixing bowl), add mascarpone, liquor, and sugar. Combine on medium-high speed until mixture is smooth.
Transfer mixture from the mixing bowl to a separate bowl. Set aside.
In the same mixing bowl (you don’t have to wash it!) using a whisk attachment to whip the cream until firm peaks form.
Using a rubber or silicone spatula, gently fold mascarpone mixture into the whipped cream.
Layer half of the ladyfingers in the bottom of an 8-inch square dish. *You might have to cut off the ends off the cookies so they'll fit. Drizzle half of the espresso over the ladyfingers, making sure to saturate them evenly.
Spread half of the mascarpone/whipped cream mixture over the top of the soaked lady fingers. Sprinkle half of the chocolate shavings evenly over the mascarpone mixture.
Layer with the remaining ladyfingers, drizzle with espresso, and cover with the remaining mascarpone and chocolate shavings.
Refrigerate for at least 8 hours, or overnight if possible.

Do not over soften the mascarpone cheese. The fat can easily separate, causing the cheese to curdle. It’s fine to take it out 5 minutes before you’re ready to use it.
If you don't have access to freshly brewed espresso, you can make a substitute using water and instant espresso or espresso powder.
The best substitute for ladyfingers is pieces of sponge cake, cut into the shape of ladyfingers.