This Classic Tiramisu is rich, creamy, and irresistibly indulgent — layers of espresso-soaked ladyfingers, smooth mascarpone filling, and a dusting of cocoa that feels straight out of an Italian café. ☕🍰 Perfect for dinner parties, special occasions, or anytime you want a dessert that wows.
✨ FULL RECIPE: https://www.lifeloveandsugar.com/classic-tiramisu/
⭐️ What You’ll Need:
The magic of tiramisu comes from the perfect balance of strong espresso, creamy mascarpone, and airy whipped cream — no baking required!
Main Ingredients:
• Ladyfingers (savoiardi)
• Espresso or strong coffee
• Mascarpone cheese
• Heavy whipping cream
• Granulated sugar
• Egg yolks
• Vanilla extract
• Cocoa powder (for dusting)
Optional Add-Ins:
• Coffee liqueur (like Kahlúa or rum) for a boozy kick
• Shaved chocolate on top
• A sprinkle of espresso powder for extra flavor intensity
Tips for Success:
• Don’t over-soak the ladyfingers — a quick dip keeps the texture light.
• Chill for at least 6 hours (overnight is best!) to let the flavors meld together.
• Use high-quality espresso and mascarpone for the most authentic taste.
⭐ Loved this recipe? You’ll want to bake these next:
– https://www.lifeloveandsugar.com/apple-slab-pie/
– https://www.lifeloveandsugar.com/caramel-apple-layer-cake/
– https://www.lifeloveandsugar.com/pumpkin-cake-roll/
STAY CONNECTED↓
💛 Make this recipe? Tag @lifeloveandsugar on IG to be featured!
Instagram: https://www.instagram.com/lifeloveandsugar/?hl=en
TikTok: https://www.tiktok.com/@UCXNdoxAWwj1VyG5Z4AXIe3A
Pinterest: https://www.pinterest.com/lifelovesugar/
Facebook: https://www.facebook.com/LifeLoveAndSugar/
💌 INTERESTED IN COLLABORATING? lifeloveandsugar@gmail.com
#tiramisu #cake #easyrecipe #easybaking #baking #recipe
This tiramisu is a favorite of mine. I wasn’t even really a big fan of tiramisu until I started making it myself. This version is made with kalúa and espresso soaked lady fingers and a fluffy musker pony cream. It’s so good. It’s light. It’s full of flavor. You’re going to love it. Hi, I’m Lindsay from Lifelo & Sugar and today we’re making tiramisu. All right, so to start, we’re going to make our musker pony cream. We are going to do that on the stove. You can use a double boiler if you have one or just a bowl set over a pot of simmering water. We’re going to start with our egg yolks and our sugar. And we’ll combine those and they’ll be a little thick and chunky. So, we’re going to set this over our simmering water, which we’re heating right now. You don’t want this to boil too crazy. You can heat it up so that it gets going and then probably turn down the heat a little bit. You don’t want it to heat up too fast and cook your eggs too quickly. You want to gently heat them. We’re going to cook them to 160°, which is when they’re safe to eat. And we’re going to whisk them pretty well while they are heating. It’s going to add some air and help the sugar dissolve. You can use a candy thermometer or whatever you have to check the temperature. I use an instant read. It’s just a little easier. You just want to regularly check to make sure you don’t overcook them. All right, so we have hit 160. We’re going to take this off the heat and we are going to let this cool to right about room temperature, maybe just slightly warmer. While the egg mixture cools, we can go ahead and make our espresso and clu mixture. So, you want nice hot water so that the espresso powder dissolves. Now, we’ve got our espresso granules. Stir that together. So, that dissolves and then we can add the kalúa. You don’t have to use kalúa. In the recipe, I have a place where if you want to remove the kalúa, there’s the ingredients for you to make it just with the espresso and the water and a little bit of sugar so it’s not too bitter. So you can use this mixture here with the Kua or you can take the Kua out and just use the espresso. Either way is fine. I personally like the Kúa. All right. Now we can set this aside and keep working on the egg mixture, the Moscar pony filling. All right. So when your egg mixture is um about room temperature or maybe slightly warmer, I usually kind of feel the bottom of the bowl to get an idea of how warm or cool it is. But when it’s ready, it’s time to add our moss ponyet cheese. We’re just going to stir these together to combine them. So once this is nicely combined, we can go ahead and make the whipped cream. So we’ll set this aside. You want to pour your cold, heavy whipping cream into your bowl, and we’ll whip this together until until you get stiff peaks. All [Music] right. So, that’s looking good. When you have stiff peaks, you should be able to lift this up out of the bowl and it’ll stand up on its own. We’re not getting a huge peak, but it’s stiff. So, now we want to fold the whipped cream into our musker pony mixture in two parts. So you want to gently fold this together so that you don’t deflate your cream. We’ll go ahead and add the other half of our whipped cream. It’s getting so light and fluffy. All right, so once that is all combined and there are no more streaks of whipped cream, you want to go ahead and start layering your dessert together. All right. So, we are using the real deal lady fingers today, not the soft cakey ones that you might get in like the bakery. These are the really crisp ones. So, we’re going to dip these into our Kúa espresso mixture and then make a solid layer on the bottom of the pan. How long you hold it in the mixture determines a little how strong this layer is. As far as the clue espresso, I recommend somewhere between 3 to 5 seconds. I usually do about three. [Music] All right. So, when we get to this third row, we may need to trim these a little bit. So, break off the excess. Continue on. All right. So, now we’ve got our layer. We’re going to add a layer of the cream. We’re going to do about half of our filling. We’ll spread this into an even layer. All right. So, now we will add a second layer of our lady fingers. [Music] All right. And there’s this little gap on the side that a whole one won’t fit. So, I’ll trim some down so that they fit in there and we don’t leave that gap. [Music] All right. Now, we’ll add our top layer of musker pony cream on top. [Music] All right. So, to finish this off on top, if you’d like, you can dust the top with a little bit of cocoa powder. All right. So, there you go. We’ll set this in the fridge to firm up for a few hours or even overnight. It’s great for prepping ahead. So, we can cover this and put it in the fridge. All right. So, there you have it. Your final tiramisu. It’s so light. It’s so tasty. I love seeing the layers through the pan. It’s the perfect thing for a holiday or a party or just a get together with friends. For the full recipe, head over to lifelovvensugar.com.
1 Comment
Is the mascarpone also room temperature or cold?