Classic Authentic Italian Tiramisu

Prep Time: 20 mins | Chill Time: 4–6 hours | Servings: 6–8

Ingredients

• Holy Cannoli Products:

  • 1 pack (200g) Gastone Lago Savoiardi Ladyfingers

  • 1.5 cups freshly brewed & cooled Segafredo Intermezzo Espresso

  • 2–3 tbsp Segafredo Hot Ciok Cocoa Powder (for dusting)

• Fresh / Pantry Additions:

  • 500g mascarpone cheese (room temperature)

  • 4 large egg yolks + 2 tbsp sugar

  • 1 cup heavy whipping cream

  • Optional: 2 tbsp dark rum or Amaretto

Step-by-Step Instructions

1. Brew Coffee: Brew 1.5 cups of strong Segafredo Intermezzo espresso. Stir in rum/sugar if using, then let cool completely in a shallow dish.

2. Make Cream: Whip heavy cream in a chilled bowl until stiff peaks form. In a separate bowl, whisk egg yolks and sugar until pale and creamy. Whisk in the mascarpone until smooth, then gently fold in the whipped cream.

3. Assemble: Dip each Gastone Lago Savoiardi ladyfinger into cooled espresso for 1–2 seconds per side (do not oversoak). Lay in a single layer at the bottom of an 8x8-inch dish.

4. Layer: Spread half the mascarpone cream evenly over the ladyfingers. Repeat with a second layer of soaked ladyfingers and top with the remaining cream.

5. Chill & Dust: Cover and refrigerate for 4–6 hours (or overnight). Dust generously with Segafredo Hot Ciok cocoa powder just before serving.