Today we are making a classic Italian-style dessert called tiramisu. It is a no-bake layered sweet treat made with coffee-soaked biscuits and a smooth cream filling. The taste is a gentle mix of coffee aroma, soft cream, and light sweetness.

What makes tiramisu special is its texture. After chilling, the layers blend together and become soft, almost like a creamy cake. It is simple to prepare, but the result feels elegant and satisfying.

Ingredients We Need (With Exact Amounts)

For the cream layer:

• Egg yolks — 6 (or 7 small ones)

• Sugar — 100 g

• Vanilla paste or extract — 2 g

• Mascarpone cheese — 452 g

• Whipping cream — 235 ml

For the coffee layer:

• Strong brewed coffee (unsweetened) — 475 ml

• Sugar — 30 g (optional, adjust to taste)

• Coffee flavor syrup — 45 ml (optional for aroma)

For assembly:

• Ladyfinger biscuits — about 1.5 packs

• Cocoa powder — as needed for topping

Step 1: Prepare the Coffee Mixture

We start by making the coffee base first so it has time to cool.

a. Brew 475 ml of strong coffee and let it cool completely

b. Add 30 g sugar if we want a slightly softer taste

c. Stir in 45 ml coffee aroma extract for deeper flavor (optional)

d. Mix well and set aside at room temperature

Important: The coffee must be fully cooled before using, otherwise the biscuits will become too soft.

Step 2: Heat and Whisk the Egg Yolks

Now we prepare the creamy base.

a. Place a bowl over a saucepan of warm water (double boiler method)

b. Add 6 egg yolks and 100 g sugar into the bowl

c. Whisk continuously while gently heating

d. Keep stirring until the mixture becomes thick and smooth (around custard texture)

This step helps create a stable and creamy base for tiramisu.

Step 3: Add Vanilla and Cool the Mixture

a. Remove the bowl from heat

b. Add 2 g vanilla paste or extract

c. Whisk lightly until slightly fluffy

d. Let it cool to room temperature

This cooling step is important so the cream does not separate later.

Step 4: Prepare the Mascarpone Base

a. Place 452 g mascarpone cheese in a bowl

b. Stir until smooth and creamy with no lumps

c. Add the cooled egg yolk mixture

d. Mix until fully combined and silky

At this stage, the texture should look thick but smooth.

Step 5: Whip the Cream

a. Pour 235 ml chilled whipping cream into a clean bowl

b. Whip until soft peaks form (light and slightly thick, not stiff)

c. Do not overwhip, or the texture becomes heavy

Step 6: Combine Everything into One Cream Layer

a. Gently fold the whipped cream into the mascarpone mixture

b. Mix slowly to keep the texture airy

c. Continue until the cream becomes smooth, light, and uniform

Now we have the finished tiramisu cream layer.

Step 7: Dip and Layer the Biscuits

a. Take ladyfinger biscuits one by one

b. Quickly dip into the cooled coffee (1–2 seconds only)

c. Place them in a single layer at the bottom of the container

Do not soak too long, or they will break apart.

Step 8: Build the Layers

We now assemble the dessert:

a. Spread one layer of cream over the biscuits

b. Add another layer of dipped biscuits

c. Cover again with cream

d. Smooth the top evenly

This creates a soft biscuit–cream–biscuit–cream structure.

Step 9: Chill for Perfect Texture

a. Cover the container

b. Place it in the refrigerator for at least 6 hours

c. For best results, chill overnight

During this time, the biscuits absorb moisture and the cream becomes firm and smooth.

Step 10: Final Finish and Serving

a. Before serving, sprinkle cocoa powder evenly on top

b. Cut into square pieces

c. Serve chilled

The final texture should be soft, creamy, and slightly airy with a gentle coffee aroma.

Lykkers, this tiramisu shows how simple ingredients can create something truly elegant. No baking is needed, only careful layering and patience. If we adjust sweetness or coffee strength, we can easily match it to our own taste — a small, satisfying dessert project worth returning to again and again.