How To

Tiramisu For Coffee Lovers

Tiramisu is a classic Italian dessert that features layers of espresso-soaked ladyfingers and a rich, creamy mascarpone filling. Here’s how to make the perfect tiramisu:

  • 6 egg yolks
  • 3/4 cup granulated sugar
  • 2/3 cup milk
  • 1 1/4 cups heavy cream
  • 1/2 tsp vanilla extract
  • 8 oz mascarpone cheese
  • 1 cup brewed espresso, cooled (We recommend using our Brazil – Santa Rosa or Colombia – Finca Julia beans)
  • 2 tbsp dark rum
  • 24-30 ladyfingers
  • Cocoa powder, for dusting


  1. In a medium saucepan, whisk together egg yolks and sugar until pale and thick. Add milk and whisk to combine.
  2. Cook the mixture over low heat, stirring constantly, until it thickens and coats the back of a spoon. Remove from heat and let cool.
  3. In a large bowl, beat the heavy cream and vanilla extract until stiff peaks form.
  4. In a separate bowl, beat the mascarpone cheese until creamy.
  5. Fold the cooled egg mixture into the mascarpone cheese until well combined.
  6. Combine the cooled espresso and rum in a shallow dish.
  7. Dip each ladyfinger into the espresso mixture, making sure to coat both sides. Arrange the ladyfingers in a single layer in the bottom of a 9×13 inch baking dish.
  8. Spread half of the mascarpone mixture over the ladyfingers.
  9. Repeat the layering process with the remaining ladyfingers and mascarpone mixture.
  10. Cover the tiramisu with plastic wrap and refrigerate for at least 2 hours or overnight.
  11. Before serving, dust the top of the tiramisu with cocoa powder.
  12. Enjoy your delicious and creamy tiramisu!


  • Make sure the egg mixture is completely cool before folding it into the mascarpone cheese to prevent curdling.
  • Use high-quality, fresh ingredients for the best flavor.
  • Tiramisu can be made up to 2 days in advance and refrigerated until ready to serve.
  • If you prefer a non-alcoholic version, omit the rum or substitute with a non-alcoholic flavoring such as vanilla extract.

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