Gordon Ramsay Classic Tiramisu (Print-Friendly Version)
Silky mascarpone cream, espresso-soaked ladyfingers, and cocoa meld in a classic Italian treat.
# What You’ll Need to Make This:
→ Cream Mixture
01 -
355 ml heavy whipping cream
02 -
67 g granulated sugar
03 -
1 teaspoon vanilla extract
04 -
225 g mascarpone cheese, room temperature
→ Coffee Soaking Mixture
05 -
355 ml cold espresso
06 -
3 tablespoons coffee-flavored liqueur, such as Kahlua (optional)
→ Assembly
07 -
1 package ladyfingers
08 -
Cocoa powder, for dusting
# How to Prepare:
01 -
In a mixing bowl, beat heavy whipping cream with granulated sugar and vanilla extract until stiff peaks form.
02 -
Gently fold room-temperature mascarpone into the whipped cream mixture until a smooth, uniform texture is achieved.
03 -
Combine cold espresso and coffee-flavoured liqueur (if using) in a shallow wide bowl.
04 -
Briefly dip each ladyfinger into the coffee mixture for 1 second per side, ensuring they absorb liquid without becoming soggy.
05 -
Line the base of a 20×20 cm dish with half of the dipped ladyfingers. Spread half the mascarpone cream evenly over the layer. Add a second layer of dipped ladyfingers, then top with the remaining mascarpone cream.
06 -
Generously dust the top layer with cocoa powder. Cover and refrigerate for at least 3–4 hours, or overnight for optimal flavor and texture.
# Extra Tips:
01 -
Quickly dip ladyfingers to prevent oversaturation and maintain distinct layers.
02 -
Room-temperature mascarpone enables smooth folding and a uniform texture.
03 -
Chilling overnight allows flavors to meld and the dessert to set properly.
04 -
Use strong espresso for a robust coffee essence.