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A close-up of a creamy tiramisu coffee dessert topped with cocoa powder, showing its layers of mascarpone and espresso-soaked ladyfingers.

Tiramisu Coffee

Olivia Carter
ladyfingers dunked in strong espresso, piled high with mascarpone dreaminess—no oven needed, just chill time for that bold Italian buzz. It is like Veneto on your plate!
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30 minutes
Prep Time 30 minutes
Chill time 6 hours
Total Time 6 hours 30 minutes
COST Around $15-20 total
Course Dessert
Cuisine Italian
Keyword Tiramisu
Servings 12 lucky folks
Calories 423 kcal

Equipment

  • Heatproof bowl for that egg warm-up trick
  • Mixer or whisk
  • 9x13-inch dish for layering glory
  • Shallow dish for coffee dunking
  • Spatula for spreading love
  • sifter for cocoa snow

Ingredients
  

  • 5 large Egg yolks
  • 125 g Granulated sugar
  • 1⅖ cups Heavy cream 400 ml
  • 14 oz Mascarpone cheese 400 g
  • 1 tsp Vanilla extract
  • 1½ cups Brewed espresso 360 ml
  • 40 Ladyfingers Savoiardi
  • 3 tbsp Coffee liqueur
  • As needed Unsweetened cocoa powder

Instructions
 

  • Warm the yolks: Use bain-marie style—yolks + sugar over simmering water, whisk 6-8 minutes until 154-158°F. Cool it down for safe and smooth results.
    Whisking egg yolks and sugar over a bain-marie to form a thick, pale mixture.
  • Mascarpone magic: Mix in room-temperature cheese + vanilla—no lumps, promise.
    Mascarpone cheese being folded into the egg mixture until smooth.
  • Cream party: Whip that cold heavy cream to stiff peaks, then fold it gently into the mix. It gets fluffy perfection.
    A bowl of heavy cream whipped to stiff peaks.
  • Coffee station: Cool espresso + booze in a shallow dish—dunking is ready.
    Freshly brewed espresso mixed with liqueur and espresso powder in a bowl.
  • Build it: Dip ladyfingers quickly (1-2 seconds per side—do not drown them!), layer in your dish, slather half the cream, and repeat.
    A hand dipping Savoiardi ladyfingers briefly into espresso.
  • Chill out: Dust with cocoa, then refrigerate for 6+ hours—patience pays off big.
    Cocoa powder being dusted over the top layer of tiramisu.

Notes

  • Dip those ladyfingers lightning-fast, or it becomes mush city—coffee flavor stays crisp!
  • Use pasteurized eggs or full tempering for zero worries.
  • No booze? Amp up the espresso—it still delivers.
  • Freezes like a champ for 2 months; thaw slowly and add fresh cocoa dust. Your future self thanks you.

Nutrition (Per Serving, 12 servings)

Component Amount
Calories 423 kcal – worth every bite!
Fat 32g
Saturated Fat 19g
Carbs 25g
Sugars 4g
Protein 8g
Salt 0.084g
Fiber 0.3g