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Classic Tiramisu


Classic Tiramisu

  • Good for 10-12 persons
  • Cook Time: 10 minutes
  • Prep Time: 40 minutes


Coffee Syrup:
1 cup brewed espresso or strong coffee
(made of 1 cup hot water mixed with 2 tbsp NESCAFÉ CLASSIC)
2 tbsp sugar
1-2 tbsp dark rum or brandy

3 egg yolks
1/3 cup granulated sugar
2 tbsp dark rum or brandy
¾ cup NESTLÉ All Purpose Cream
1 cup mascarpone cheese, at room temperature
(about 200g/7 oz (20-24 units) ladyfingers or broas)
sifted cocoa powder or grated chocolate


  1. For the coffee syrup: In a small bowl, combine hot coffee, 2 tablespoons sugar, and 1-2 tbsp dark rum. Mix until sugar dissolves. Set aside to cool.
  2. For the filling: Place egg yolks, sugar, and dark rum in a medium heatproof bowl and set over a bain marie (i.e., place the heatproof bowl over a saucepan of boiling water; the bowl should not touch the water).
  3. Reduce heat to low. Whisk constantly using a hand whisk, or preferably a handled electric mixer, until the mixture doubles in volume, is hot to the touch, and has a thick, foamy consistency (around 5-10 minutes).
  4. Remove from heat and set aside to cool slightly, about 15 minutes.
  5. In a different mixer bowl, whisk NESTLÉ All Purpose Cream using an electric mixer until stiff peaks form. Once egg yolk mixture has cooled, add the mascarpone and whisk until smooth. Then gently fold in the whipping cream in 2 additions until smooth.
  6. Assemble tiramisu: Dip ladyfingers very quickly (less than a second) into the coffee syrup and line them in one layer in an 8-inch baking dish (see note for individual glasses). If necessary, break a few ladyfingers to fit them in the dish.
  7. Spoon half of the filling over the ladyfingers and smooth the top. Repeat with a second layer of coffee-dipped ladyfingers, then with the rest of the cream.
  8. Cover and refrigerate for at least 6 hours or up to 2 days. Do not refrigerate.
  9. Serve cold. Right before serving, dust the top with cocoa powder or grated chocolate.
  10. For individual glasses: Spoon a dollop of the mascarpone cream mixture into the bottom of the glass. Break each ladyfinger into 4 pieces, soak in the coffee and place on top of the cream. You don’t have to use all 4 pieces at once; it depends on the size of the glass. Repeat with layering filling and ladyfingers, creating 2-3 layers in total. For each ladyfinger, add about 2-3 heaping tablespoons of cream. Use 2-3 ladyfingers in total.


Carbohydrates: 22 g
Protein: 3 g
Fats: 14 g
Calories: 225 kcal


Coffee and dessert? Enjoy it altogether in this recipe. You get the taste of pure soluble coffee from NESCAFÉ Classic in a dessert.


Due to mascarpone cheese's main ingredient, cream, its fat content is very high, which is why it should be consumed in moderation.