Name: Tiramisu Comme en Italie Recipe
Prep time: 20 min
Cook time: 7 min
Total time: 4 h 30 min
Cuisine: Italian
Ingredients: 6 large egg yolks; 3/4 cup granulated sugar; 1 cup mascarpone cheese, softened; 1 1/2 cups heavy cream, cold; 1 1/2 cups strong brewed espresso, cooled; 3 tablespoons coffee liqueur (optional); 24-30 ladyfinger cookies; 2 tablespoons unsweetened cocoa powder for dusting; 1 ounce dark chocolate shavings for garnish (optional)

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If you long for the magic of a creamy dessert that captures true Italian spirit, Tiramisu Comme en Italie might just become your newest obsession. This dreamy classic layers delicate espresso-soaked ladyfingers with a cloud-like mascarpone cream and a dusting of cocoa, instantly transporting you to the sun-soaked cafes of Rome. Whether you’re seeking an elegant finish for a special meal or an afternoon treat with a wonderfully bold coffee twist, this authentic take on tiramisu is pure joy in every spoonful.

Ingredients You’ll Need

Tiramisu Comme en Italie Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in Tiramisu Comme en Italie plays a vital role in balancing richness, depth, and texture. Using simple yet high-quality components transforms this no-bake dessert into something truly unforgettable.

Egg yolks (6 large): Give the filling its signature richness and custardy base – opt for the freshest eggs you can find for the silkiest texture.
Granulated sugar (3/4 cup): Adds just enough sweetness to balance the coffee and cream without overpowering the dessert’s subtle flavors.
Mascarpone cheese, softened (1 cup): The true soul of Tiramisu Comme en Italie, this creamy Italian cheese brings decadence and unmistakable authenticity.
Heavy cream, cold (1 1/2 cups): Whips up light and billowy, and blends seamlessly into the mascarpone for airy, lush layers.
Strong brewed espresso, cooled (1 1/2 cups): Intensely flavorful coffee is essential – the backbone of classic tiramisu’s bold taste.
Coffee liqueur, optional (3 tablespoons): For a grown-up kick and extra depth, add this Italian favorite or substitute more espresso for an alcohol-free version.
Ladyfinger cookies (24-30): These sponge-like biscuits soak up coffee while holding their shape, creating perfect layers and a touch of bite.
Unsweetened cocoa powder, for dusting (2 tablespoons): The final snowy layer atop your tiramisu, adding both visual drama and bittersweet contrast.
Dark chocolate shavings, optional (1 ounce): Take it over the top with a little chocolate flourish right before serving, if you’d like.

How to Make Tiramisu Comme en Italie

Step 1: Prepare Your Egg Yolk Base

Begin by making the foundation of your Tiramisu Comme en Italie: a rich yolk base. In a heatproof bowl set over gently simmering water (make sure the bottom doesn’t touch the water), whisk together those egg yolks and all the sugar. Patiently stir for 5 to 7 minutes, watching the mixture grow pale and luxuriously thick. This step creates the unforgettable silkiness that sets great tiramisu apart. Remove the bowl from the heat and let the mixture cool off slightly before moving on.

Step 2: Create the Mascarpone Filling

Once the egg mixture has cooled a bit, gently fold in the softened mascarpone. Don’t rush here – a slow hand and a spatula will keep things creamy. Aim for a smooth texture without over-mixing. This step locks in that velvety mouthfeel that’s the hallmark of Tiramisu Comme en Italie.

Step 3: Whip the Cream

In a separate, chilled bowl, whip the cold heavy cream until you achieve stiff peaks. This almost magical transformation will give your mascarpone filling a light, airy lift. Fold the whipped cream delicately into your mascarpone-yolk mixture, being careful not to deflate it. The goal is a blend that’s pillow-soft and well combined—truly irresistible!

Step 4: Dip the Ladyfingers

Now, mix the cooled espresso and coffee liqueur (if using) in a shallow dish. Working one or two at a time, quickly dip each ladyfinger into the mixture, giving it a fast roll to pick up flavor but not so long that it turns soggy. This part is all about balance: the ladyfingers should be moist but still hold their shape for beautiful layering.

Step 5: Assemble the Layers

Start building your masterpiece: lay a row of dipped ladyfingers in the bottom of your serving dish. Spoon on half the mascarpone mixture, spreading it from corner to corner. Add a second layer of dipped ladyfingers, followed by the rest of the mascarpone cream. Smooth the top, cover, and refrigerate for at least 4 hours (overnight is even better). This chill time lets the flavors mingle and the dessert firm up for perfect slicing.

Step 6: Finish with Cocoa and Chocolate

Before serving, dust your perfectly chilled Tiramisu Comme en Italie generously with unsweetened cocoa powder and, if you’re feeling a little extra, a flurry of dark chocolate shavings. Serve it up and savor every lush, coffee-kissed bite!

How to Serve Tiramisu Comme en Italie

Garnishes

The classic touch is a thick, even layer of unsweetened cocoa powder right before serving, providing a gently bitter contrast to the sweet cream. For a memorable finish, scatter dark chocolate shavings over the top—it’s visually stunning and adds a subtle snap of chocolate flavor with each bite of your Tiramisu Comme en Italie.

Side Dishes

This elegant dessert is rich enough to steal the show on its own, but if you’d like to round out the experience, serve with a demitasse of espresso, a glass of dessert wine, or some fresh summer berries. Their tartness will balance the creamy sweetness perfectly.

Creative Ways to Present

Get playful and individualize your tiramisu by building it in small jars or cocktail glasses for single servings—adorable at parties or for picnics! If you’re hosting a crowd, try a dramatic trifle bowl display or even bite-sized cubes for a fun twist on tradition with pure Tiramisu Comme en Italie flair.

Make Ahead and Storage

Storing Leftovers

Cover any leftover Tiramisu Comme en Italie tightly and keep it in the fridge for up to 3 days. The flavors will only improve, developing a deeper, more luxurious taste—but after a few days, the ladyfingers start to lose their perfect texture.

Freezing

You can freeze tiramisu for longer storage. Slice it into portions, wrap each one snugly in plastic wrap, then tuck them into an airtight container. Freeze for up to 1 month. To serve, move a piece to the refrigerator and let it thaw overnight before enjoying (skip the cocoa powder dusting until it’s defrosted for best results).

Reheating

Tiramisu Comme en Italie is designed to be served chilled, so there’s no need to reheat. Simply let it sit at cool room temperature for a few minutes to soften if it has been stored in the fridge or recently thawed from the freezer. This helps restore the luscious texture for the ultimate enjoyment.

FAQs

Can I make Tiramisu Comme en Italie without alcohol?

Absolutely! Just leave out the coffee liqueur and use extra brewed espresso instead. The result is every bit as delicious and family-friendly, with all the bold coffee flavor and creamy satisfaction you love.

What can I use instead of mascarpone cheese?

For the most authentic Tiramisu Comme en Italie, mascarpone is unbeatable. However, in a pinch, you can blend full-fat cream cheese with a little heavy cream and a splash of lemon juice to mimic its texture and mild tang. It won’t be quite the same but still delicious.

How do I prevent my ladyfingers from turning soggy?

Dip each ladyfinger briefly—just a quick roll—in the espresso mixture. The biscuits should be moist but still a bit springy so they hold together and provide structure for your beautiful dessert layers.

Can I make Tiramisu Comme en Italie ahead of time?

Yes, and it’s even better that way! Chilling for at least 4 hours, or better yet, overnight, allows all the flavors to meld and the dessert to set perfectly for clean slices and rich, complex taste.

Is it safe to use raw eggs in Tiramisu Comme en Italie?

In this recipe, the egg yolks are gently cooked over simmering water to minimize risk. If you have concerns or are serving young children or those with compromised immune systems, you can use pasteurized eggs for extra peace of mind.

Final Thoughts

If you’re craving a sweet escape to Italy, Tiramisu Comme en Italie is your ticket to la dolce vita right at home. Each layer is packed with comfort and charm, and I promise—you’ll be going back for seconds. Give this recipe a try and share it with those you love!

Tiramisu Comme en Italie Recipe

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Author: admin
Total Time: 4 hours 30 minutes
Yield: 8 servings 1x
Diet: Vegetarian

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Description

Indulge in the classic flavors of Italy with this authentic Tiramisu recipe. Layers of espresso-soaked ladyfingers and creamy mascarpone cheese make for a decadent and satisfying dessert that is sure to impress.

Ingredients

Scale

Egg Mixture:

6 large egg yolks
3/4 cup granulated sugar

Mascarpone Cream:

1 cup mascarpone cheese, softened
1 1/2 cups heavy cream, cold

Assembly:

1 1/2 cups strong brewed espresso, cooled
3 tablespoons coffee liqueur (optional)
24–30 ladyfinger cookies
2 tablespoons unsweetened cocoa powder for dusting
1 ounce dark chocolate shavings for garnish (optional)

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Instructions

Egg Mixture: In a heatproof bowl over simmering water, whisk egg yolks and sugar until thick. Remove from heat and cool slightly.
Mascarpone Cream: Fold mascarpone into yolk mixture. Whip heavy cream until stiff, then fold into mascarpone mixture.
Assembly: Dip ladyfingers in espresso mixture and layer in dish with cream. Refrigerate for at least 4 hours. Dust with cocoa powder and garnish before serving.