Classic Italian Tiramisu – Easy, Creamy & Irresistible!

Instructions

Prepare the Mascarpone Filling

1️⃣ In a shallow bowl, mix warm coffee, 3 tablespoons of Marsala wine, vanilla extract, and 1 tablespoon of sugar until dissolved. Set aside.

2️⃣ Set up a double boiler: Place a heatproof bowl over a pot of simmering water (make sure the bowl doesn’t touch the water).

3️⃣ In the bowl, whisk together egg yolks, 2 tablespoons of Marsala wine, and 3 tablespoons of sugar. Using a hand mixer, beat for about 5-8 minutes until the mixture is pale, thick, and triples in volume. (It should fall in a thin ribbon when lifted.)

4️⃣ Remove from heat and immediately mix in mascarpone cheese until smooth. Let cool slightly.

5️⃣ In a separate bowl, whip heavy cream until medium-firm peaks form. Gently fold it into the mascarpone mixture in two batches. The result should be light and airy.

Assemble the Tiramisu

1️⃣ Quickly dip half of the ladyfingers into the coffee mixture and arrange them in a single layer at the bottom of a 9×9-inch baking dish. (Break some if needed to fit.)

2️⃣ Spread half of the mascarpone filling evenly over the ladyfingers. Grate half of the chocolate on top.

3️⃣ Repeat with another layer of dipped ladyfingers, followed by the remaining mascarpone filling, and finish with a generous layer of grated chocolate.

4️⃣ Cover and refrigerate for at least 6 hours (or overnight) to let the flavors meld.

Serving & Storage

🌟 Before serving, sprinkle extra grated chocolate on top. Let it sit at room temperature for 20 minutes, then slice and enjoy!

🌟 Tiramisu keeps well in the fridge for up to 3 days—if it lasts that long!