Traditional Italian Espresso Tiramisu

A classic and decadent Italian no-bake dessert featuring layers of coffee-soaked ladyfingers and rich, creamy mascarpone zabaglione dusted with cocoa powder.

Ingredients

• 4 eggs
• 100 g sugar
• 500 g mascarpone cheese
• 300 g savoiardi (ladyfinger) biscuits
• Coffee (brewed and cooled to room temperature)
• Cocoa powder (for dusting)

Directions

1. Separate the egg yolks from the whites, then beat the egg yolks with the sugar in a bowl until smooth and pale.
2. Add the mascarpone cheese to the whipped yolk mixture and stir until completely uniform.
3. In a separate clean bowl, beat the egg whites until stiff peaks form.
4. Gently fold the whipped egg whites into the mascarpone cream mixture using a spatula to preserve the airy texture.
5. Spread a thin layer of the cream mixture across the bottom of a baking dish or glass container.
6. Arrange a layer of savoiardi (ladyfinger) biscuits briefly dipped in room-temperature coffee over the cream.
7. Add another layer of cream, followed by a second layer of coffee-soaked ladyfingers placed orthogonally to the first layer for better structural support.
8. Top with a final layer of the remaining mascarpone cream and smooth the surface.
9. Dust the top evenly with cocoa powder.
10. Chill in the refrigerator for at least 3 hours before slicing and serving.