Espresso Mascarpone Tiramisu
Clouds of espresso-soaked ladyfingers and mascarpone cream, dusted with cocoa — the make-ahead, no-oven dessert that frees your oven on Thanksgiving Day.
In a nutshell: This authentic italian espresso mascarpone tiramisu comes together in just 6 hrs 30 mins using simple whole ingredients. The chef's secret: A 1-2 second dip is enough — soaked ladyfingers collapse into mush and the dessert never. Perfect for home cooks seeking a dependable, restaurant-quality finish with minimal effort.
Espresso mascarpone tiramisu: espresso-soaked ladyfingers layered with silky mascarpone cream and cocoa. A no-bake, make-ahead showstopper.
Key Equipment
- 8x8-inch dish
- Electric mixer
- Shallow dish for dipping
- Fine-mesh sieve
Chef's Pro-Tips
- Dip, do not soak, the ladyfingers: A 1-2 second dip is enough — soaked ladyfingers collapse into mush and the dessert never sets in clean layers.
- Use room-temperature mascarpone: Cold mascarpone lumps when folded and will not smooth out, no matter how hard you whisk.
- Chill overnight if you can: Six hours sets it, but an overnight chill deepens the coffee flavour and gives the cleanest slices.
Ingredients
8
servings
-
1 ½ cups strong brewed espresso, cooled to room temperature
-
2 tbsp coffee liqueur, optional
-
4 large egg yolks
-
½ cup granulated sugar
-
16 oz mascarpone cheese, room temperature
-
1 cup heavy cream, cold
-
1 tsp vanilla extract
-
24 ladyfinger cookies, savoiardi
-
2 tbsp unsweetened cocoa powder, for dusting
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Step-by-Step Instructions
Make the Zabaglione Base
Whisk the egg yolks and sugar in a heatproof bowl set over simmering water for 5-6 minutes, until pale, thick, and tripled in volume. Remove from the heat and cool for 5 minutes.
Fold in the Mascarpone
Whisk the mascarpone into the cooled yolk mixture until completely smooth. In a separate bowl, whip the cold cream with the vanilla to soft peaks, then fold it gently into the mascarpone mixture in two additions — keep the folding light to preserve the air.
Dip the Ladyfingers
Combine the cooled espresso with the coffee liqueur, if using, in a shallow dish. Dip each ladyfinger for just 1-2 seconds per side — a quick dip, not a soak — and arrange a single layer in an 8x8-inch dish.
Layer and Chill
Spread half the mascarpone cream over the ladyfingers and smooth it out. Repeat with a second layer of dipped ladyfingers and the remaining cream. Cover and refrigerate for at least 6 hours, preferably overnight.
Dust and Serve
Just before serving, dust the top generously with cocoa powder through a fine-mesh sieve. Slice with a hot, dry knife for clean layers.
Chef Clara's Kitchen Picks
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View on AmazonFrequently Asked Questions
The yolks here are gently cooked over simmering water into a zabaglione, which both thickens the cream and reduces risk. If you prefer, use pasteurized eggs.
Yes — simply leave it out. The espresso carries the coffee flavour on its own; the liqueur only deepens it.
Up to 4 days refrigerated, covered. It actually improves on day two. Do not freeze it — the cream texture suffers on thawing.
You can in a pinch, but the flavour will be tangier and less silky. For the classic taste, mascarpone is worth seeking out.
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