This tiramisu is a light and creamy dessert that stays true to the authentic Italian recipe while offering a delightful twist with easily accessible ingredients. With layers of coffee-soaked ladyfingers and a rich mascarpone-like cream made with labneh, this dessert is silky smooth and bursting with flavor. The key to its perfect texture lies in the careful whipping of the eggs, which gives the cream its airy lightness. Paired with the deep flavor of espresso and a dusting of cocoa, this tiramisu is a true crowd-pleaser. It’s an easy yet elegant dessert that you’ll want to make over and over again.
Why You’ll Love This Recipe:
This tiramisu recipe is incredibly simple yet delivers a rich, authentic flavor that’s hard to beat. The combination of light and fluffy whipped egg whites with smooth labneh and fresh cream gives the filling an airy, melt-in-your-mouth texture. Soaked in rich coffee, the ladyfingers create the perfect balance between sweet and bitter, while the dusting of cocoa adds a final touch of decadence. Whether you’re a seasoned baker or a beginner, this recipe is straightforward to follow, and the results are consistently delicious. Plus, it’s a make-ahead dessert, meaning you can prepare it in advance and enjoy it the next day when the flavors have deepened even more.
Perfect Occasion:
This tiramisu is perfect for special occasions like dinner parties, holidays, or even as a weekend treat for family and friends. It’s a show-stopping dessert that looks elegant but doesn’t require hours in the kitchen. Serve it after a fancy meal, or bring it to a potluck where it will undoubtedly be the star. Because it needs time to set in the refrigerator, it’s an ideal make-ahead dessert that can be prepared a day in advance and stored until you’re ready to serve.
Decoration Tips:
For the best presentation, dust the tiramisu with a generous layer of cocoa powder just before serving to prevent it from becoming damp and losing its color in the fridge. For an added touch of elegance, you can garnish the top with chocolate shavings or finely grated dark chocolate. If you want to get creative, consider adding a few espresso beans on top for a rustic, coffeehouse vibe. Serve in individual glasses or slice it into perfect squares for a more formal presentation.
Ingredients:
- 3 large egg yolks
- 2 large egg whites
- ½ cup + 2 tablespoons granulated sugar
- 360g labneh (well-drained)
- 1 packet heavy cream (about 200 ml)
- 1 package ladyfingers (savoiardi)
- Freshly brewed coffee (espresso preferred)
- Cocoa powder for dusting
Instructions:
- Prepare the Cream:
In a large bowl, whisk together the 3 egg yolks and ½ cup of granulated sugar until the mixture becomes pale and fluffy. Take your time with this step—whisking the yolks properly is essential for a light cream. Once the yolks are well beaten, add the labneh and whisk again until smooth. In a separate bowl, beat the cold heavy cream for 1-2 minutes until slightly thickened, then gently fold it into the yolk and labneh mixture. Set aside. - Whip the Egg Whites:
In another clean, dry bowl, whisk the 2 egg whites with an electric mixer until soft peaks form. Gradually add the remaining 2 tablespoons of sugar, and continue whisking until the whites are glossy and reach stiff peaks, similar to shaving cream in texture. Gently fold the whipped egg whites into the prepared cream mixture using a spatula, being careful not to deflate the mixture. The cream should be light and airy. - Assemble the Tiramisu:
Brew a strong batch of coffee and allow it to cool slightly. Dip each ladyfinger into the coffee for a few seconds, making sure they are soaked but not falling apart. Arrange the soaked ladyfingers in a single layer at the bottom of your serving dish (or individual glasses for a more elegant presentation). - Spread half of the prepared cream mixture over the layer of ladyfingers, smoothing it out evenly with a spatula. Repeat with another layer of coffee-dipped ladyfingers and finish with the remaining cream.
- Chill and Set:
Cover the tiramisu with plastic wrap and place it in the refrigerator to chill for at least 5-6 hours, though overnight is best. The longer it chills, the better the flavors will meld together, and the texture will firm up perfectly. - Final Touches:
Right before serving, generously dust the top of the tiramisu with cocoa powder using a fine sieve. This final dusting adds a rich chocolatey flavor and a beautiful finish. Serve chilled and enjoy!
