Layered Italian Tiramisu with Espresso and Mascarpone

By AislePrompt Editorial · Published 2026-06-13 · Updated 2026-06-13

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Classic Italian tiramisu featuring layers of espresso-soaked ladyfingers and rich mascarpone cream dusted with cocoa powder. This Italian-inspired recipe, ready in about 25 minutes, layers strong brewed espresso, cooled, coffee liqueur (optional), egg yolks into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 420 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Serves 6 Italian cuisine 420 cal/serving

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Ingredients

1 cup strong brewed espresso, cooled
2 tbsp coffee liqueur (optional)
4 large egg yolks
1/2 cup granulated sugar
8 oz mascarpone cheese
1 cup heavy cream
24 pieces ladyfinger cookies
2 tbsp unsweetened cocoa powder

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Instructions

Step 1: Combine 1 cup cooled strong brewed espresso with 2 tbsp coffee liqueur in a shallow dish and set aside.
Step 2: In a heatproof bowl, whisk 4 large egg yolks with 1/2 cup granulated sugar; place over simmering water and whisk continuously for 5 minutes until pale and slightly thickened.
Step 3: Remove from heat and fold in 8 oz mascarpone cheese gently until smooth.
Step 4: In a separate bowl, whip 1 cup heavy cream to stiff peaks, then fold it carefully into the mascarpone mixture.
Step 5: Quickly dip 24 ladyfinger cookies one at a time into the espresso mixture for 1 second each, then layer them in a 9x9-inch dish.
Step 6: Spread half of the mascarpone cream over the ladyfingers evenly.
Step 7: Repeat another layer of dipped ladyfingers and top with the remaining mascarpone cream.
Step 8: Cover and refrigerate for at least 4 hours or overnight to set.
Step 9: Just before serving, dust the top evenly with 2 tbsp unsweetened cocoa powder using a fine sieve.