Classic Tiramisu
Classic Tiramisu
A crowd-sized tiramisu: ladyfingers dipped in espresso and Sambuca, layered with a whipped mascarpone, egg and Cool Whip cream, dusted with cocoa.
Prep: 30 minutes (plus 24 hours chilling) · Cook: 0 minutes
What Is Classic Tiramisu?
A large-format, modern tiramisu: espresso-and-Sambuca-soaked ladyfingers layered with a light cream of mascarpone, beaten egg and whipped topping, finished with cocoa and chilled overnight.
Why Make Classic Tiramisu?
- Makes enough for a crowd or a party
- The overnight chill lets the flavours meld
- Whipped topping keeps the cream light and stable
- Sambuca adds a subtle anise warmth
- No baking — just layer, chill and dust
Ingredients
- 5 eggs
- 5 tbsp sugar
- 1 tbsp vanilla
- 450 g mascarpone
- 1 litre whipped topping (such as Cool Whip)
- 1 pot espresso coffee (a 12-cup pot, brewed)
- 1 oz Sambuca (or preferred liqueur)
- 50 Savoiardi ladyfingers (approximately)
- cocoa (for dusting)
Instructions
- Pour the brewed espresso into a large bowl, add the Sambuca and let it cool.
- In a separate bowl, beat the eggs, sugar and vanilla, add about 5 teaspoons of the coffee, and beat until fluffy.
- In another bowl, blend the softened mascarpone with the whipped topping, then beat in the egg mixture until creamy.
- Dip the ladyfingers in the coffee for 3-5 seconds and arrange a layer in a rectangular dish.
- Spread half the mascarpone mixture over the ladyfingers, then add a second layer of dipped ladyfingers.
- Top with the remaining mascarpone mixture, dust with cocoa, and refrigerate 24 hours before serving.
Cooking Tips
- Let the coffee cool before dipping so the ladyfingers don't fall apart
- Dip the ladyfingers only 3-5 seconds — soaked, not soggy
- Use room-temperature mascarpone so it blends smoothly
- Chill a full 24 hours for the best texture
- Dust with cocoa just before serving so it stays dry
Frequently Asked Questions About Classic Tiramisu
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1. Does this contain raw egg?
Yes — the eggs are beaten into the cream uncooked; use the freshest eggs, and those who should avoid raw egg may prefer a cooked-custard tiramisu.
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2. What coffee should I use?
A strong brewed espresso — about a 12-cup pot's worth.
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3. Can I leave out the Sambuca?
Yes — omit it or use a splash of vanilla or coffee liqueur instead.
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4. Why chill it for 24 hours?
The long rest lets the ladyfingers soften and the flavours meld.
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5. Can I use real whipped cream?
Yes — whip heavy cream to soft peaks in place of the whipped topping.
Cooking Guides & Tips
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Classic Tiramisu Made Simple
Classic Tiramisu is the make-ahead crowd-pleaser every cook should own. With a strong espresso and a well-stocked Unico pantry, it comes together in one bowl after another.