BEST Classic Italian Tiramisu (Complete Guide)
This quick and creamy pressure cooker tiramisu packs all the classic flavors with faster prep and dreamy smooth texture in every bite.
Equipment
- 1 Mixing bowl for blending mascarpone and cream
Ingredients
Main Ingredients
- 16 oz Mascarpone cheese cold
- 4 Egg yolks
- ⅔ cup Sugar
- 1 teaspoon Vanilla extract
- 1 ½ cups Heavy cream chilled for whipping
- 30-36 Ladyfingers
- 1 ½ cups Black coffee room temperature
- 2 tablespoon Cocoa powder for dusting
- 1 pinch Salt optional, for whipping cream
Instructions
Instructions
- Whisk egg yolks and sugar together until pale, thick, and creamy.
- Gently fold in mascarpone cheese and vanilla extract until smooth.
- Whip heavy cream with a pinch of salt until stiff peaks form.
- Slowly fold whipped cream into the mascarpone mixture to keep it light and airy.
- Quickly dip each ladyfinger into room temperature coffee and arrange in a 9x13 dish in a single layer.
- Spread half the mascarpone mixture over the ladyfingers and smooth it flat.
- Add another coffee-dipped ladyfinger layer on top and cover with remaining mascarpone mixture.
- Cover the dish and refrigerate for at least 4 hours or overnight.
- Dust with cocoa powder before serving.
Notes
For a lighter version, substitute whipped egg whites for the cream. Chill overnight for best texture. Store leftovers in sealed container up to 3 days.