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I use a 8×9 Recipe

I use a 8x9 Recipe
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★★★★★

4.8 from 20 reviews

This BEST Classic Italian Tiramisu recipe combines creamy mascarpone layers with coffee-soaked ladyfingers, creating a rich, airy, and decadent dessert. Perfectly balanced with sweetened mascarpone cream and a dusting of cocoa powder, it’s a timeless treat that can be made ahead and enjoyed chilled.

Ingredients

Scale

Mascarpone Cream:

  • 16 oz Mascarpone cheese (450g), cold from the fridge – I recommend Galbani
  • 4 egg yolks
  • ⅔ cup granulated or caster sugar (133g)*
  • 1 tsp vanilla extract
  • ¼ tsp salt
  • 1 ½ cup heavy cream, chilled (360g) OR 4 egg whites

Assembly:

  • 30–36 ladyfingers (savoiardi)
  • 1 ½ cup strong black coffee, room temperature (360g)*
  • 2 tbsp cocoa powder, for dusting

Instructions

  1. Prepare Mascarpone Cream (Option 1 – Heavy Cream): Whisk mascarpone cheese on medium speed for 30-60 seconds until creamy. In a heatproof bowl over simmering water, whisk egg yolks and sugar on medium-high speed for exactly 2 minutes until light and fluffy. Remove from heat and immediately pour this into the mascarpone. Add salt and vanilla, whisk gently just until combined. Whip cold heavy cream separately until medium stiff peaks form. Fold the whipped cream into the mascarpone mixture in 2-3 additions carefully to maintain airiness.
  2. Prepare Mascarpone Cream (Option 2 – Egg Whites): Whisk mascarpone cheese until creamy. Double boil egg yolks and half the sugar for 2 minutes until fluffy, then combine with mascarpone, salt, and vanilla. In a clean bowl, whisk egg whites with remaining sugar over simmering water until mixture reaches 160°F and forms glossy stiff peaks (meringue). Fold the meringue gently into the mascarpone mixture in 2-3 additions, preserving the light texture.
  3. Dip Ladyfingers: Pour cooled strong coffee into a wide bowl. Quickly dip each ladyfinger once on each side (about 1 second per side) to avoid sogginess.
  4. Assemble Tiramisu: Arrange an even layer of dipped ladyfingers at the bottom of an 8×9.5″ rectangular dish. Spread half of the mascarpone cream evenly over the ladyfingers. Repeat with another layer of soaked ladyfingers followed by the remaining mascarpone cream.
  5. Chill: Cover the tiramisu and refrigerate for at least 6 hours, preferably overnight, to allow flavors to meld and the dessert to firm up.
  6. Serve: Just before serving, dust the top evenly with cocoa powder. Cut into slices and enjoy.

Notes

  • Use ⅔ cup sugar for balanced sweetness; originally ¾ cup was used but less sugar improves flavor.
  • Ladyfingers (savoiardi) are sponge cake biscuits – can be bought or homemade.
  • Coffee should be strong, about twice regular strength; espresso or French press works well.
  • Double boiling the eggs ensures safety by gently cooking without scrambling.
  • If using egg whites, ensure all equipment is clean and fat-free for proper whipping.
  • Dip ladyfingers quickly to prevent excessive sogginess; test softness by letting one sit after dipping.
  • Use a rectangular 8×9.5″ dish or equivalent; trim ladyfingers if needed. Individual servings or other shapes also work.
  • For an alcoholic variant, add up to ¼ cup rum divided between coffee soak and mascarpone cream.
  • Make ahead up to 1 day in advance; store covered in fridge. Best eaten within 2-3 days, keep airtight for up to 5 days.

Nutrition

Keywords: classic tiramisu, italian dessert, mascarpone, coffee dessert, no-bake tiramisu, ladyfingers, creamy dessert

Find it online: https://topreci.com/i-use-a-8x9-recipe/